The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

challah

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Brot Backer's picture
Brot Backer

 


Hello to all you Loafers!


This is my first blog entry and I thought I'd start out with my second most recent endeavor (I made sourdough bagels but didn't take any pictures!). I'd like to give a little preempt by saying that I am only slightly Jewish by blood and an Atheist at heart. That being said, if you have any Jewish blood or get Anthropological hard-ons, purchase Maggie Glezer's A Blessing of Bread NOW! This book is filled to the brim with traditional but well tested/formulated recipes and all the stories, traditions and techniques that go with them.



As soon as I opened this book I would be baking a lot from it and the real challenge was to decide which recipe to try first, as you can see I choose one the the numerous Challah recipes and being a sourdough sucker I landed her My Sourdough Challah recipe.


 





 


This recipe is a winner! The one thing that a wild culture really adds to this recipe is the extra oven spring achieved that allows for this nice tears along the braids, it's one of the few loaves that have made my jaw drop. For the sake of full disclosure, I've been professionally trained as a baker and have made Challah before but those recipes were either too high hydration or fermented to quickly with too little oven spring in order to achieve those distinct braids.


 





 


I did make 1.5 adjustments to the recipe and they were to replace some of the whole eggs called for with yolks and half of the oil with olive oil. I did this for color, added richness and to avoid that eggy flavor that comes with the whites (just not my cup o' joe). The results were wonderfully yellow tinted crumb that was soft and just begged for a little of that naughty butter as well as making incredible toast.




 





 


The flavor was a perfect blend of rich and savory, using a natural levain really didn't add a tang so much as it amped up the flavor profile of the wheat to balance the eggs, sugar and oil. From beginning to end this dough was a pleasure to work with and I encourage you all to buy this book if you haven't!


 


 


I am submitting this to Yeastspotting


http://www.wildyeastblog.com/category/yeastspotting/ 


 

Blue Skies's picture

People asked, so here goes...

June 6, 2010 - 3:48pm -- Blue Skies

I posted over in the Artisan Bread discussion, and people asked that I post photos.  This seems to be the place for that.


These are photos of breads that I've made as well as a couple of photos of the results of a course I took from Carl Shavitz (namely Grissini and Bagels).  Enjoy (I certainly enjoyed eating them)...


3 Challah Buns


3 Challah Buns

benderunit's picture
benderunit

I thought this cartoon would be appropriate for The Fresh Loaf. We got: Whole Wheat, Kaiser, French Bread, Challah, Rye Bread, Sourdough, Pumpernickel, Pita!  And that's how we roll with the ROLL CALL!

davidg618's picture
davidg618

Friday



 


Saturday



 


Sunday



 


David G

davidg618's picture
davidg618

This is Challah formula from Ciril Hitz's, Baking Artisan Bread. It's tonight's dessert with cream cheese and jam, and tomorrow morning's French Toast.



David G

BLHNYC's picture

challah

February 26, 2010 - 8:54am -- BLHNYC
Forums: 

Hi Everyone-


I took advantage of the glorious snow day here in NYC and made my first challah this morning (from Malgieri's How to Bake). While it tastes delicious, it was a little flatter than I had expected. I'll tell you what I did and maybe someone can tell me how to make it higher rather than longer/flatter. This loaf, by the way, was practice for one that I want to make for a shiva call next Tuesday. I want that one to be beautiful and not just delicious!

meadmaker's picture
meadmaker

Yesterday, the bread faeries did not give me their blessings.


While the Challah bread came out looking gorgeous, it also came out way bland! The two possible reasons I could come up with are:


1) Old bread flour; and/or


2) Too much yeast.


I had used a recipe out of Sherry Yards' "Secrets of Baking" (I think that's the name of it, anyway, without going into the other room to verify it.)


INJERA BREAD:  And the Injera dough did rise, but it was VERY dark. There was no way around that. Soooo, what I'm thinking is that, while using 100% Teff flour may be the 'authentic' way they make it in Ethiopia, the yummy Injera bread at the restaurants in Los Angeles, Sacramento, and San Diego are made from another recipe. With or without Teff, I don't know; however, from those that I've had at the restaurants were generally much lighter in color which is a dead giveaway that they're using some other flour(s). The best I've been able to make at home has been the buckwheat flour with seltzer water recipe. They held up well during cooking and tasted very acceptable as an accompaniment to Doro'Wat.

meadmaker's picture
meadmaker

Hello and welcome to my Blog!


After deciding to make some bread today, I discovered this site while googling recipes for yeast/starters.


As my baby, Tyler, and I are both coming down with a cold, I planned to stay at home today and what better thing to do than make bread! Well, two more reasons for this; first, I'm making some Ethiopian Doro'Wat for dinner so am making some 'authentic' Injera Bread to go with it.. from Teff flour and water. Second, I wanted to make some bread for myself as the cost of the [bad] bread in my area is now too high for our small household budget. So, hazzah!... Challah bread it is. :-)  I just remembered how nice the Challah bread from Wholefoods in La Jolla, CA, is; they sell some organic baked-same-day bread from a baker out there and woooh! Yummy! How hard could it be?


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Challah bread came out looking beautiful! However, the taste was bland. :-P  The only place I skimped was using old bread flour. Will try again. Meanwhile, the Injera dough is still sitting, waiting for the Doro'Wat to be done which will be in about 40 minutes. At that time, I'll add salt to the dough to stop the yeast, then make them on the griddle. Stay tuned!..


 

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