Ananda's Blog: First post Chollah
Hi!
This is my first ever attempt at a blog. I have been a member of the Fresh Loaf just over a couple of weeks; that's all.
By way of introduction, I am from the UK, and I lecture in Bakery in Newcastle upon Tyne, in the North of England. I have industrial experience as a craft and artisan baker going back to 1987. I gained distinction in my bakery qualifications in 2005, and then went on to gain full teaching qualifications as well. Currently I am studying for a Masters Degree in Food Policy.
I planned to post a series of blogs using content and materials I share with my students in college. I have tried to pick recipes which will be of interest; if anyone has a particular request, please let me know.
First Product is......
CHOLLAH
[Plaited Festive Bread]
Method: FERMENT AND DOUGH
MATERIAL |
% OF FLOUR |
GRAMS |
GRAMS |
1. FERMENT |
|
|
|
Strong White Bread Flour |
20 |
100 |
400 |
Water @ 38°C |
32 |
160 |
640 |
Fresh Yeast |
8 |
40 |
160 |
Sugar |
5 |
25 |
100 |
TOTAL |
65 |
325 |
1300 |
2.FINAL DOUGH |
|
|
|
Ferment |
65 |
325 |
1300 |
Strong White Bread Flour |
80 |
400 |
1600 |
Milk Powder |
5 |
25 |
100 |
Salt |
1 |
5 |
20 |
Sugar |
5 |
25 |
100 |
Butter |
10 |
50 |
200 |
Eggs |
28 |
140 |
560 |
TOTAL |
194 |
970 |
3880 |
Oven profile: bake in the deck oven at 175°C, top heat 6, bottom heat 5 for 28 minutes. No steam, draw the damper for the last 5 minutes
Method:
- Whisk all the ingredients for the ferment together in a steel bowl.
- Cover with cling film and set in a warm place for half an hour.
- Mix all the ingredients, together with the ferment, in an upright machine with a hook; 2 minutes on first speed, then scrape down; 6 minutes on 3rd speed. A spiral mixer is a good alternative.
- Rest, covered, for 15 minutes, then scale into 970g pieces and divide each into 2, 3, 4, 5, 6, 7, or 8 equal sized pieces, depending on the number of strands in your plait. Try to avoid using any flour on the bench during this and subsequent stages.
- Mould round, cover and rest 5 minutes.
- Line trays with silicone paper. Roll out strands to 9" and plait according to instructions.
- Double brush with beaten egg. Top with poppy seeds. Set to prove.
- Prove 50 - 60 minutes at 35 - 40°C, 85%rH.
- Bake as oven profile.
- Cool on wires.
This is a video demonstration I used with my students to assemble an 8 strand plait: