Challah from Hamelman's "Bread"

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dmsnyder on 4 Dec 2010 at 22:45

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.

David

Love your braiding, looks like you've got it down pat : )

The strong flour formula sounded like it would not work in my little ole AKA mixer.  Which challah is your all around favorite so far? 

Sylvia  

I'm still not completely happy with my braiding. I have to say that it is easier with this very stiff dough.

My favorite challah is probably the one that will be in the NYBakers book, but it is richer than Hamelman's.

BTW, I had some challah toasted this morning, and the crumb is now very tender, not chewy. Interesting!

David

Sounds delicious, is when do you think the copies will be available?

Do you think the crumb was maybe drier, using the strong bread flour, so toasted less chew?  Sounds like a nice start to the day!

Sylvia

Do you think the crumb was maybe drier, using the strong bread flour, so toasted less chew?

Nope. The crumb was tenderer unbuttered and untoasted too.

The latest estimate is that the NYBaker's book will be released in the March/April, 2011 time frame.

David

I find that using the proportion of high gluten to bread flour suggested by Hamelman gives the perfect texture to challah which I believe is 33% HG to to 66% bread. I use KA AP instead of bread flour with excellent results.

Hi David, could the butter or peanut butter have mellowed the chewy crumb somewhat? Really nice effort on the loaves, they look great. Ray

Over the years I have developed a challah recipe that is all the rage among friends and family. Any time there is any kind of event, it is always requested. The unadulterated version is made with AP flour and only 1/4 cup sugar and oil. Variations include using honey instead of sugar, or adding 1/4 cup wheat germ (or bran) for added fiber. You can substitute butter or gasp! margarine for the oil, but I like to leave the flour alone because, IMHO the bread flour makes it too chewy and challah should be sweet and soft, almost a brioche (but not as rich and sweet).

You can find the 'master challah recipe' at:

breamantalking.blogspot.com.

Enjoy!