Hmmm, introductions...

I'm a novice baker who makes sandwich-style loaves for the household (and occasionally a free-formed loaf for special occasions), but this is my first challah and braided loaf. I used the Challah recipe in the Bread Baker's Apprentice.

I was so inspired by the Zolablue's post and pics (link) that for my first attempt at a sourdough bread, I decided to go for the gusto and attempt this Challah. I pretty much stuck to the recipe, although I did extend the fermenting and proofing times a bit due to the fact I keep my house at about 60 deg and I substituted 1 cup of WW flour.

I think it looks good. i can hardly wait to slice it!!

I'll update this post with pics of the crumb and a review tomorrow.

Nice to be back baking :)

 Here's some challah from The Bread Baker's Apprentice.  My first try at challah, they're as tasty as they are nice to look at.  The inside is soft, sweet and light.  Exactly what I think of when I think challah.

-Joe 

I baked my first challah last Thursday and wanted to share.

Today I baked a traditional (i.e. round) Challah for the new year's celebration.

Round Holiday Challah

Certainly not my best ever, but it'll do!

--dolf

Good morning!

For those who celebrate today, Happy Holidays!  This morning I got up early and prepared traditional challahs, using recipe with sourdough starter and yeast in dough, developed by Rose Levy Beranbaum. The recipe is published onlne in Rose's blog:

 http://www.realbakingwithrose.com/2006/03/my_new_favorite_traditional_ch.html

Braided challah

This is my fourth challah. I decided to stray from the traditional braid "out of a pan" to braiding first, then letting it rise in the pullman pan today. I am pleased so far. It's hot out of the oven, so I will post the cut picture later this evening. ;)

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