Please note, the corrected amount of yeast for this recipe for the home cook is 9 grams of dry instant yeast. I have revisited this recipe using the Hungarian Ring as shown. This proved to be considerably more difficult than the star. With any braid, including the star, the strands tend to rise against each other giving a more even loaf. With the Hungarian braid, the individual strands stand out. If they are ill-formed, they remain ill-formed throughout the rise and baking process.
Rolling out the 4-foot outer ring was also a task. I repeated had to stop and allow it to rest. I had used an overnight retard. Hamelman suggest that this makes rolling the bread easier. I hate to think what it would have been like without that rest.
Also, as you can see, I had some difficulty sealing the interior pieces to the outer ring. During the cooking process, they tended to release, stand-up, and then overbrown.