Technique: Braiding edit

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edit About Braiding

Braiding is a process of intertwining two or more strands to form a whole. Culinary braiding is most often done in breads, the most well known of which is the challah, a traditional Jewish bread. One type of braided bread is the three strand. The dough is divided into three portions, and rolled out into tubes. These tubes are joined at one end, braided, and pinched together or tucked underneath at the end. More strands may be used, and they can be knotted and twisted into different shapes.

Recipes With Braiding

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Other Names: 编织 (Chinese), تضفير (Arabic), Trança (Portuguese), Tressage (French), Trenzar (Spanish) All Translations
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  • Team USA Baguette Dough in 3-Braid & Double Braid Shapes
  • Team USA Baguette Dough in 3-Braid & Double Braid Shapes
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Wikipedia

A braid (also called plait) is a complex structure or pattern formed by intertwining three or more strands of flexible material such as textile fibers, wire, or human hair. Compared to the process of weaving a wide sheet of cloth from two separate, perpendicular groups of strands (warp and weft), a braid is usually long and narrow, with each component strand functionally equivalent in zigzagging forward through the overlapping mass of the others. The simplest possible braid is a flat, solid three-strand structure. More complex braids can be constructed from an arbitrary (but usually odd) number of strands to create a wider range of structures: wider ribbon-like bands, hollow or solid cylindrical cords, or broad mats which resemble a rudimentary perpendicular weave. Braids are commonly used to make rope, decorative objects, and hairstyles (also see pigtails, French braid). Complex braids have been used to create hanging fiber artworks. Braids were and still are a common form of expression in the African-American community. Some braids are very elaborate and show individuality of persons. Some men wear braids to keep their hair back but in a comfortable way. They may also be used for formal occasions.

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Comments

4 months, 2 weeks ago

Phyllis Kirigin

Notice the unglazed sections on this beautiful loaf? To correct this, brush on the glaze AFTER the dough has risen. The loaf will rise more in the oven, of course, so brush the glaze on again after the loaf has risen in the oven.

Sweetpaprika.wordpress.com

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