The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My take on Nutella and Roasted Hazelnut Challah

daveazar531's picture
daveazar531

My take on Nutella and Roasted Hazelnut Challah

I was in the mood for nutella so i started googling what i could do with the stuff and i ran accross this

Steamy Kitchen Article

But i am tring to not use the NK bread as much anymore so i used the BBA recepit for Challah. the only thing i didnt do was let the  4 strand loaf proof for 90 minutes. its getting late and i didnt want to wait. i got some decent oven spring(gas oven, no steam). For a rookie who doesnt really follow the "rules" im really happy with the result.

Up intill the shaping of the braids i followed BBA formula. I scaled and preformed the braids so they would roll easyer then I used a serated knife to open each braid and load it with nuttela.

 

Pinching them shut can get messy but i realised that if you let the weight of the braid strech the dough as you pinch it is much cleaner

 Considering i only let the loaf rest 10 minutes before putting it in the oven and i didnt bother with steam im happy. I would have liked my if the loaf had a better shine to it. A better glaze then the one I used (egg whites and a little half an half) might be the right move next time

Crumb pictures from this morning

Comments

Syd's picture
Syd

That looks great and I bet it tastes even better!  What nuts did you sprinkle on top?

Syd

daveazar531's picture
daveazar531

Im surounded by people who eat wonderbread so i dont have anyone to point out my faults... I used macadamia nuts because i like them more then hazelnuts but either would go well.

I will defenity give this a second try

LindyD's picture
LindyD

Nice looking bread - did you know you can make a claim for up to $20 for that jar of Nutella?

They just settled class action lawsuit:  http://abcnews.go.com/blogs/business/2012/04/nutella-consumer-class-action-settlement/

Twenty bucks can buy a few bags of flour!  ;-)

 

daveazar531's picture
daveazar531

how can they prove someone purchased the product?  

by time everyone files a claim and the layers get their cut the cost of postage is going to excede the settlement check lol

 

But thanks for the info i know a few people who would file just to see what they get

LindyD's picture
LindyD

You can do it electronically - the link is at the bottom of the article.

I don't buy the product so I didn't open the link.   From what I've read, it's not the first time Ferrero has been taken to task for claiming the product is a health food.

But you are correct - we live in a very litigious society and I wonder why the gals who brought the suit never bothered to read the ingredient label.  Or maybe they did and saw an opportunity to go after deep pockets.  ??

 Anyway, your bread looks very nice!

daveazar531's picture
daveazar531

So i just stalked your blog, your batard in the fire an ice post is breath taking, the crust and airy crumb are better then most bakerys in new york... BUT why go though the headache of using all this gagetry to get the steam? I use a douch oven to make boule and mini bagets, and theres always a la cloche for oblong loafs. My breads crumb is not nearly as nice as yours and i get some good looking and tasting crusts. with a lot less effort

So i guess my question is why go though all the trouble

 

LindyD's picture
LindyD

I use the method because it consistently works for me and it's second nature now, right after loading the bread.  

That's all that matters - what works for each of us and that we're happy with the results.  

Happy baking!

NurseBruce's picture
NurseBruce

Please forgive my ignorance but what is "NK bread as much anymore so i used the BBA recipe for Challah" mean or where are the recipies located?

Thanks,

Bruce

daveazar531's picture
daveazar531

NK  or No Knead refers to a very popular baking method from Jim Lahey(owner of Sullivan St. Bakery, NYC) that was populorized by a NY Times article a few years back... if your not aware of it, you should google it. I have made some amazing bread using his method.

BBA is a reference to "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" by Peter Reinhart. It is discussed extensively here at the fresh loaf as well as in most other food/bread websites. Its a amazing book and well worth the price. Search either bba or bread bakers apprentice to the right for more info

I do not to publish copyrighted original recipes out of respect to the author, but a few seconds on google and you could find a dozen challah variations worth trying.