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Two-, Three-, Four-, Five-, and Six-Strand Braids

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

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  1. Divide the dough into equal pieces, depending on how many strips are required.

    For a double three-strand braid, divide the dough into 4 equal pieces, then divide one of these pieces into 3 smaller pieces to yield 3 large and 3 small pieces.

  2. Roll the pieces with the palms of the hands into long, smooth strips. The pieces should be thickest in the middle and gradually tapered toward the ends.
  3. Braid the strips as shown in the illustrations. Please note that the numbers used in these descriptions refer to the positions of the strands (numbered from left to right). At each stage in the braiding, number 1 always indicates the first strand on the left.

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