Braiding

Shaping dough by rolling it into strands and weaving them together. Three-strand braids are the place to start, and bakers go on to four, six, or more strands and to round braided loaves. It's best known from challah and other enriched breads, where a soft, slightly stiff dough holds the braid's pattern through proofing and baking.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Roll the strands, then let them rest a few minutes before rolling them longer. Fighting a tight dough gives you strands that shrink back.
• Braid loosely. The strands need room to grow, and a tight braid tends to tear at the seams.