sheermal , challah , milk bread
Hey, everyone, I have come again with yet and other bread Lol, sheermal is a bread that I think is the same as challah and milk bread in some other countries, it's a Persian bread and we like it so much and I have been trying to make it recently. https://en.wikipedia.org/wiki/Sheermal
a small miscalculation was the reason for my dough to end up a bit sticky so I wasn't able to handle it and shape , so I just left it the way it was and proofed it 2 times 15 min and then a final proof with steam 45 min and then used some egg and saffron mixture on top of it for extra shine, next time I fix it hopefully . Taste, smell, and texture were amazing.
I used 280 grams bread flour, 135 grams milk, 6 grams yeast, 1 egg, 50 grams butter, 25 grams sugar, 4 grams salt, 4 grams vanilla powder, 2 grams flour enhancer .
No matter the culture, social mores or manners. No matter skin color, hairstyles or language-all humans share bread. Or as my mother used to say-We are more alike than different.
Beautiful bread.
dear clazar123 I agree with you, bread is one of those things that can bring people closer to each other, no matter the language or ethnicity ... nicely said by your brother. thanks for complimenting my bread that means a lot to me, I hope I could manage to shape it better next time.
here is the latest try
I decreased the milk to 100 grams and here is the result, but I guess I should use 50 grams of butter next time for softer texture. this time I was able to shape it. 2 hours of final proofing made it far better than just one hour of resting ( room temperature at 24 degrees C )
let me know what you think
No comments yet ??!!! lol , here what I was trying to do last time, I was trying to make sheermal softer by adding more butter, giving it a bit more rest and adding some milk powder to the recipe but as you can see I left too much dough in the cups , so when they went to to the oven they just popped out of it Lol they look funny but they taste amazing, next time I will get the right amount of dough .
What's this "flour enhancer"?
At what temperature do you bake?
The braided loaves look beautiful. :)
If you want softer bread, don't use higher gluten bread flour. Use all AP flour or only part bread flour. Think of gluten as a building structure elements and the starchy gel of the bubble walls as the crumb structure. The more of the strong, rubbery structural elements (gluten) you have, the chewier the loaf. Have just enough structural elements to support the bubble walls and you have a more feathery, melt-in-the-mouth crumb to your loaf. The trick is finding the sweet spot of just enough structural element to support the bubble network without either collapsing or becoming tough.
I advise to either decrease significantly or lose entirely the bread flour. Substitute a good AP flour and expect to knead to windowpane to get the best crumb to your beautiful challah.
dear markgo try this link https://en.wikipedia.org/wiki/Flour_treatment_agent I am using one flour enhancer from Sahar bread shop in my country, I can't remember exact ingredients but I remember Ascorbic acid and Amylase ... I baked them in 200 degrees C or 180 degrees C for around 12 to 16 minutes. yeah, braided ones look nice thanks for the compliment, I will have to work on these ones on the cup so I could make them right, I think there are so many ways to shape them, I am wondering if the shape as any impacts on the final result softness or not.
dear clazar123 , it's good to see you again.well, I used to go to bread shop and ask for flour and they usually gave me bread flour, in here it's not easy to find all sorts of flours that easy, yet I found a website that sells these kinds of flour in my country and might try them. null flour - good for crackers, cookies, biscuits and ... star flour - good for making massive bread - flatbread flour - macaroni flour - whole wheat flour - its kinda hard to get to understand whats going on exactly, especially when the system is different in different countries. so you suggest that the bread flour might make it hard and chewier ... I guess you are correct, I will find some cake flour and add it as a substitute for a part of my bread flour and see what will happen.