The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Crunchy Bits in my Challah

December 20, 2010 - 12:34pm -- sustainthebaker

I recently made a loaf of Challah for my family. It was my first Challah and it came out with great flavor. It was a six-braided loaf which I did not let proof long enough, which lead to a bit more oven spring than you'd want from a Challah. The texture was light and fluffy, with a bit of creaminess to it. However, at the end of most bites there would be a gritty crunch to the bread. Any ideas?

I have two thoughts:

1.  I used honey, which had crsyallized. I did however, warm the honey back up to a liquid state before adding to the dough.

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