The Fresh Loaf

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Challah with my levain based preferment with no commecial yeast

October 13, 2015 - 12:05am
bandit1973's picture
bandit1973

Challah with my levain based preferment with no commecial yeast

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AbeNW11's picture
AbeNW11 (not verified)
October 13, 2015 - 4:36am

Have yet to do a challah sourdough. Some issues spring to mind like...

Long ferment and eggs

Long final proofing and shape

Bet it tastes wonderful. What's the recipe?

dabrownman's picture
dabrownman
October 22, 2015 - 1:59pm

it isn't like making cheese from raw milk when it could be made without raising the temperature high enough to kill off the bad wee beasties.  The heat of the oven and baking to inside temps over 161 F for 15 seconds will do the trick in killing off the bad boys.  .  Lower temperatures for longer also work.  Very good question though.  

AbeNW11's picture
AbeNW11 (not verified)
October 23, 2015 - 12:15am

Challah is delicious and a sourdough challah to boot. Must be really nice.

Do you have any favourite recipe?

Edo Bread's picture
Edo Bread
October 14, 2015 - 7:28pm

I always do sourdough challah I think it puts the commercial yeast version to shame.

Maverick's picture
Maverick
October 15, 2015 - 8:57am

I made a sourdough challah last week and it took forever to proof. I almost always make a 6 braid challah as I love the look. I like making single knot or sometimes figure 8 rolls too.

Great job!

MJ Sourdough's picture
MJ Sourdough
October 21, 2015 - 5:53pm

Hi Bandit1973

Your bread looks great!

I also make 100% sourdough Challah. Would you be willing to share your method/recipe as I would love to compare methods and maybe get some new ideas.

Thanks for sharing your Challah picture.

MJ Sourdough

bandit1973's picture
bandit1973
October 21, 2015 - 9:24pm

Thank you MJ Sourdough, I would be happy to share my method / recipe. thank you  for your kind words..

 

MJ Sourdough's picture
MJ Sourdough
October 22, 2015 - 12:25pm

Thanks, I am looking forward to it!

bandit1973's picture
bandit1973
October 28, 2015 - 9:32pm

Hi  MJ   , my recipe is 100%bakers flour , 2%salt, 10% preferment, 5% sugar, 20% eggs , 5% oil. water 60 %... hope this helps ..

bandit1973's picture
bandit1973
October 28, 2015 - 9:38pm

hi MJ , sorry method is add pre ferment ( levain based) to water and mix , then add flour/and rest of ingredients to combine just. then autolyse for 40 mins then fold and turn every 1/2 hour for 2 - 3 hours letting it bulk ferment in fridge during this process also. then let prove again for 1 hour more in fridge. pull out and shape in 1 or 2 or 3 or even 4 strand plaits. then put back in fridge to prove again to desired height.simply egg wash before bake and enjoy ..

dabrownman's picture
dabrownman
October 22, 2015 - 2:01pm

versions by a wide margin.  But that is true of almost, but not all breads.  Seems more natural and closer to tradition for me too.  Yours looks great..  Well done and Happy baking 

MJ Sourdough's picture
MJ Sourdough
November 12, 2015 - 8:09am

thanks for sharing your method!