This week I have tried recreating, in EXACT detail, the trial-and-error improved found-on-the-Web recipe I developed two weeks ago (link has recipe). I didn’t take pictures last night, but here are all the steps, starting from Step 4, where the dough has been de-fridged and brought to room temperature (today, for 2-3 hours because we went out). Step 4: Fold Again Flour the top of the dough and dump it out onto a well-floured tabletop. Do not punch down! With a bench scraper and floured hands, fold the dough 4-5 times. Dump it back in the bucket. Let stand in bucket for 2 hours. Step 5: Form Challahs The folding steps should have made the dough workable enough that on a well-floured surface with well-floured hands, you can form it into balls, and then whatever nice neat braids you like to make. The 16 balls I made here are approximately 201g each. Today, I decided to make two of Maggie Glezer’s fancy six-braid challahs (link goes to a video of her doing it!),