You would assume a hairstylist would be at least competent in braiding. I'm not. Braids requiring any special skill outside of a big Pocahontas braid--ehh let's talk about hair color. My emphasis is, and has always been, more on color.
Anyway, this braiding problem carries over into baking. I've made many attempts at braided breads like challah. Never to much success.
Earlier this week I saw a photo of an easy braiding technique and I am elated at how easy it actually was. This is a sourdough, not challah. But I'm thrilled with how pretty it is!
Form a thin rectangle of your dough. Having the dough chilled is a huge help.
Flour the blades of a clean pair of scissors.
And then slash 1/3 in on either side upward. As you can see, my cuts are vastly imperfect and it still came out beautifully.
Another tip I read about! I'm sure to a lot of pro bread bakers this is boring. But...to get that beautiful lacquered crust like on a real baguette:
Spray with sugar water from a spray bottle. Once before going in the oven and again about half way through cooking.