Amy, we've found that the best way to achieve a pointy-tipped star is to indeed pinch the ends together. Instead of pinching them downwards and making them flat, pinch the edges of the end of the strips together so that they create a secure seam, on end, like a column. This will keep the tip intact while the bread proofs. The strands tend to look like they are overlapping as the dough rises. (And yes, the initial twist, whether it's inwards or outwards will determine the shape of the inner "V," but both techniques create the larger star effect. Choose whichever you prefer.) Kye@KAF

• Reply