September 6, 2021 - 7:53am
Losing definition
I have a recurring problem when making Challah. The mixture feels good and plaits nicely, but during proving it turns into one large blob. Similarly when I try to make a round challah it ends up as a smooth dome.
What am I doing wrong?
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Is your dough a little too hydrated? Or proofing too long? Also I think someone told me that if you use too much flour when stretching the strands and plaiting, it glues the strands together...
Just wanted to add that eggs are ~75% water so you will need to account for that in your formulation.