Winston knot

We learned to make this bread at a workshop last year with famous Dutch organic baker Carl Siegert. His bread is delicious and his ‘knot’ was tighter than the one in this picture by the way. So the shape is called a ‘Winston Knot’ but unfortunately I can’t tell you why. You braid it with two double strings of dough and then shape it into a ball. The dough is like that of a brioche. I haven’t found a good website yet where you can see schedules of al kinds of braided breads. Would be nice. There is some fine bread braiding to be seen in the beautiful book ‘The Bread Baker’s Apprentice’ (page 83-88).