Bread & dough · Original adaptation
Four-Strand Plaited Loaf Recipe
A home-scaled white plait that develops the shaping logic of the eight-strand Technical without requiring an oversized loaf.
Inspired by The Great British Bake Off, Season 3, Episode 2
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Bake it at home
Four-Strand Plaited Loaf
- Prep
- 30 min
- Bake
- 32 min
- Total
- 1 hr 2 min
- Makes
- One loaf, about 12 slices
Ingredients
- 500 g strong white bread flour
- 7 g instant yeast
- 10 g fine salt
- 25 g unsalted butter, softened
- 320 ml lukewarm water
- 1 egg, beaten, for glazing
Method
Mix the flour, yeast, salt, butter, and water into a dough, then knead for 8 to 10 minutes until smooth.
Cover and rise for 60 to 90 minutes, until doubled. Deflate gently and divide into four equal pieces.
Roll each piece into a 40 cm rope. Join the ropes at one end, then repeatedly move the outer right rope over two strands and back under one until plaited.
Pinch both ends underneath, cover, and proof for 40 minutes. Heat the oven to 210 C, or 190 C fan.
Brush with egg and bake for 30 to 32 minutes until deep golden and hollow-sounding underneath.
From the episode
Bread
This adaptation starts from the episode's bread brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
