Challah from Hamelman's "Bread"
Brother Glenn coerced me into making Challah over Thanksgiving. Prior to that, the only Challah I'd made in recent years was Maggie Glezer's sourdough challah, which I like a lot, but it does have a distinct tang. So, we made the yeasted version of Glezer's own challah, and it was good. Trying a different formula prompted me to try others.
Today, I made the Challah from Jeffrey Hamelman's "Bread." It is made with high-gluten flour. I mixed this very stiff dough in a Bosch Universal Plus. The mixer rocked and rolled, but it didn't "walk." I don't think my KitchenAid could have handled it. The ropes were a challenge to roll out. They required several rests to relax the gluten enough to permit sufficient lengthening. It braided nicely. I wish I could say the same for the braider! I'm sure I didn't lay out the ropes correctly. Back to the books.
Anyway, this formula makes about 3 1/2 lbs of dough. I made two Challot. They had huge oven spring, and I think they turned out pretty well, in spite of my ineptitude in braiding. Most important, they have a delicious flavor. This challah is less sweet than Glezer's. The crumb is more open but much chewier - no surprise given the high-gluten flour. I'm betting it makes wonderful toast and French toast!
Addendum: The challah did make wonderful toast. The crumb was quite tender. The chewiness is no longer there.