The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

keeping the challah braid even

theprudenttart's picture
theprudenttart

keeping the challah braid even

Any tips for keeping the challah braid even during the final proof?

Here's the link to how I made the loaf. It looked even when I braided it, but after the final proof, one side rose more than the other.

 

golgi70's picture
golgi70

Looks like you didn't get that final end sealed and that's where it came loose.  When i get to the ends I like to pinch real well and then tuck them under a bit allowing the weight of the loaf to hold the pinched ends down through proofing.

 Also looks like the dough could have been developed a bit further.  Since this is straight dough with a relatively quick bulk ferment and no folds it needs full gluten development.  I'd also shorten the bulk ferment to 1 maybe 1 1/2 hours as from the looks it may have been ready to shape sooner.  With a stronger dough shaped at the right time you'll have an easier time shaping and when it rises you'll get more of an upwards than outwards movement.  Or at least a better balance of the two.  I'll bet it tastes great though.  Hope this is helpful and good luck with your challah.

Josh

Antilope's picture
Antilope

Braiding Challah Bread with Ciril Hitz

https://www.youtube.com/watch?v=DUZEz4elX8E

Antilope's picture
Antilope

duplicate