The 8-Strand Plaited Loaf - Lessons Learned

Is there anything that screams "I love baking" as much as getting decorative with your bread?

At some point, after experimenting with Paul Hollywood's White Cob loaf for a bit and learning about baking bread, I decided to challenge myself. A cob loaf is a good place to start, and a tin loaf is a bit more practical but still fun. But an 8-strand plaited loaf... now that just sounded fun.

How To: You plait a loaf by separating it into 8 equal pieces, forming them into even strands without air bubbles, and arranging them into a fan on the work surface with the ends joined together at the top. Tack the ends into the counter to make them stick. You then plait it all the way to the end, keeping the strands even and careful not to stretch them too much, so they don't get deformed while you're working with them.

You plait it by following this sequence, numbering the strands of dough from 1-8 from left to right. Every time you move any strand it will take the new number of its position in the row.
Step 1: place 8 under 7 and over 1
Step 2: place 8 over 5
Step 3: place 2 under 3 and over 8
Step 4: place 1 over 4
Step 5: place 7 under 6 and over 1
Repeats step 2-5, until all the dough is braided.
(Credit to Paul Hollywood's recipe on BBC's website.)

The first one I tried, like so many first attempts at anything, didn't turn out so great (predictable, right?). I tucked all of the un-plaited ends under the loaf to hide them, and they expanded in proving and gave it a very fat end.

The secret is to plait your loaf, and then squeeze off your ends by making a circle with your thumb and forefinger. Then you can tuck the remaining bit under to finish off the end. It will give it a neat appearance that will rise evenly in the second proving.

It should look something like this loaf I made last night:

8-strand plait before proving. The little cob is made from the leftovers after squeezing off the ends.

After the second prove, right before it goes into the oven.

This loaf rose and baked evenly, and was probably the best to date.

Following the recipe's directions for steaming it during baking creates this lovely golden crust with a satisfying crackle.

The strands blend together rather well in proving, creating a nice even structure to the loaf. You can also see how the steam in the oven gave it a wonderful crust.

Have you tried any creative shapes to your loaves yet? Tell us about it in the comments.