The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wheaten Challah (50% Whole Soft White Wheat)

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golgi70's picture
golgi70

Wheaten Challah (50% Whole Soft White Wheat)

A recent post pushed me to try the Wheat Challah but I don't own ITJB so i just formulated my own and thought it would give me a good recent to use the local soft white wheat.  I figure If I'm gonna add wheat I want something that might still have a soft bite.  To me challah is light, sweet, eggy, and yeasty. I made a short levain using the soft wheat which I timed and watched for bubbles as I wasn't sure if it would be strong enough to double.  I added .25% yeast to add that yeasty flavor and hopefully push it to a bit more fluffiness.  Next time I'll omit and see if its better or worse.

Happy Baking All

Josh

 

Comments

dabrownman's picture
dabrownman

That interior looks very 'shreddable' and tasty too.  Well done.  R U giung to do Karin's  challenge?

Happy baking

Floydm's picture
Floydm

Really nice and light looking.  Amazing that that has 50% WW. 

trailrunner's picture
trailrunner

Are those 3 or 4 strand braids ? Nice looking crumb . Have never added WW ...been doing Challah since early 70's. Maybe time for a change !  You always inspire. c

golgi70's picture
golgi70

These are six strand braids.  Challah was the very first bread I made back in college.  We ate all of it before any cooled so often I had to start making 4 large loaves so there'd be some for French Toast.

I'll admit since moving west I don't have challah much very often and I haven't baked any in quite some time.  From memory this stuff holds up quite nicely compared to other challah and amazingly with 50% wholegrain.

Give it a try and let me know how it comapares for you, another long time challah maker/eater

Oh an thanks for the kind words.  

Josh

isand66's picture
isand66

Fantastic looking Challah.  Please post your formula if you don't mind.

Regards

Ian

golgi70's picture
golgi70

Formula:

Makes 2 - 1000 g challah (these are large loaves)

Levain:

200 g Warm H20

200 g Starter (White 100%)

200 g Whole Soft White Wheat (If unavailable I'm thinking the best stub would whole wheat pastry flour)

-----------------------------

Mix and let ferment 2-4 hours.  Should be bubbly with nice aroma and close to double. 

 

Dough:

400 g  Bread Flour (strong)

300 g  Whole Soft White Wheat 

234 g  H20

140 g  Farmfresh Eggs

100 g  Honey

50 g   Extra Virgin Olive Oil

20 g   Pink Himilayan Sea Salt

5 g     Instant Yeast

------------------------------------------

Using stand mixer add all together except yeast and salt.  "autolyse" 30 minutes

Add yeast mix in

Add salt mix in

Turn up to medium and develop dough to pass window test.  This took 8-10 minutes in the machine.  The dough did eventually pull away from the bowl. 

Bulk ferment 1 1/2 hours (1 stretch and fold at 45 minutes)

Divide into 12 pieces and preshape as for a baguette. 

Let rest 15 minutes.

Shape each into a long rope that tapers from the center

Braid and place on semolina dusted couche. (never done this with challah before.  Always proofed on sheet pan.  this worked quite well)    Proof 1 1/2 hours (watch the dough)

egg wash sprinkle with seeds if desired (sesame, poppy, kosher salt)

425 with steam for 5 minutes.  Down to 375 for 20-25 more rotating a few times for even color. 

Cool on wire rack.  

You could easily add some raising and do  a round snail challah as well.  

enjoy

Josh

 

isand66's picture
isand66

Thanks for sharing your formula.  I wouldn't sub WW pastry flour as I think that would have too low a protein level.  Fortunately I have plenty of white WW.  Will have to give this a try soon.

Breadsong posted a neat tip from the Bread Conference about a super way to get a shiny Challah so you might want to check that out.  I'm going to try it out next bake I use an egg wash.

golgi70's picture
golgi70

I used whole soft whit wheat which is essentially a pastry flour but with all the bran and such. I did so intentionally hoping I could add whole grain and still get a light and feathery challah. Hence my suggestion of whole wheat pastry flour as a sub. A good strong white flour to balance is also belie the flour I used is local but I've been told its too weak for bread but great for pastry and cakes. 

 

Josh