The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Favorite Traditional Challah from Rose Levy Beranbaum

Janknitz's picture
Janknitz

My Favorite Traditional Challah from Rose Levy Beranbaum

OldWoodenSpoon's picture
OldWoodenSpoon

That looks superb!  That has been on my list to bake from RLB's The Bread Bible, and I think you may have moved it up!  Thanks for the progression of photos on the blog post.  It was very educational to be able to see the texture of the dough, especially during the stretch and fold sequence.  I get a very good idea of what to expect, and to aim for, in the dough character.  Thank you!


ldWoodenSpoon

Janknitz's picture
Janknitz

I give my challahs two egg washes--one just after shaping and the second right before baking.  The main reason is that I don't cover the shaped loaves with plastic or anything while doing the final proof, but I also think it gives them good color. 

althetrainer's picture
althetrainer

Look at the beautiful color!  Excellent job!  Al

jennyloh's picture
jennyloh

This is so beautiful..is this braided with 6?  wow..I'm really impressed.  I managed to braid 4 and cannot imagine how I can braid with 6.

JoeV's picture
JoeV

Braiding 6-strand is easy once you learn the sequence. Here is a good video that explains it:


http://www.finecooking.com/videos/braiding-challah.aspx?ac=ts&ra=fp

Petey's picture
Petey

awesome