The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Maggie Glezer Challah

  • Pin It
Jonathankane's picture

Challah Problem

November 13, 2010 - 4:15pm -- Jonathankane
Forums: 

I made my first loaf of Challah from A Blessing of Bread by Maggie Glezer. The loaf split open down the middle. I did raise the temperature accidently to 375 for about 10 minutes and returned it to 325. Could this be the reason it split open? It's moist inside and tastes great. I appreciate any feedback. thanks, Jonathan


 



Top

Eli's picture
Eli

Today had been planned to be a baking day since I have company this weekend. I made a preferment (sans commercial yeast) last night for some Challah, and realized I had more than enough. I decided to try Norm's Onion Rolls with a levain instead and the results are good. Great taste, however, I didn't deflate them enough.Then as I decided to look over at TFL this A.M. and I found Norm has done it again, another recipe. So, that said, I had to try the new rolls. Great and light,very easy and THANK YOU Norm, again!! You are an amazing baker!! Kudos and to eveyone reading this you should try them if you have the chance.

 Overall it has been a great bake day. I also made Mark's Sticky Buns which are great too! However, I didn't get a picture of them. Maybe Thursday I can bake some more.

New rolls are the knotted and the levain have the onion poppy seed

Eli's picture
Eli

I finally found time to make Maggie Glezer's levain challah, the taste is amazing, rich, creamy and seems the longer it sits the sweeter it becomes. I didn't get the crumb I had tried to achieve but this is the first attempt. The dough was easy to work with and it worked great with my motherdough levain. It has a very unique taste which I think may be a result of the sourdough and the honey.

This has to be my favorite for a natural levain Challah. The yeasted version is PR's Challah in Crust & Crumb.

 

Maggie Glezer Challah (all four photos)

Crumb

 

Subscribe to RSS - Maggie Glezer Challah