Esther, there are a couple of things you can do to get a better looking braid. For a while I would braid my loaves and put them in a biscotti pan (long, about 4" wide), so the sides had some support and things would grow up and not out. Another technique to try is to braid from the middle to the ends; that way the dough doesn't get pulled and elongated, taking it out of it's ideal shape. Worth a try. Susan

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