I made one 4 strand braid loaf and one 5 strand braid loaf with a different mix of flour which included, wheat, high gluten, semolina, and all purpose.
I began braiding by rolling out long ropes of dough and letting them rest a few minutes before braiding. This is the four strand loaf, my favorite.
Below is the five strand braided loaf.
During the second rise some of the ropes began ¨breaking ¨, which is something I attribute to weak kneading and lack of oils. Next time, I´ll fix this. They came out very well and look great with any meal. They were crispy and crunchy on the outside and chewy and airy on the inside.
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