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Igasho
10-20-2013, 01:34 PM
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I am trying to master Challah bread, and thought id ask some opinions of what I have baked so far. I have never had a commercial or otherwise home made Challah other than my own, and I am not quite sure what I am shooting for. *yes I am shooting in the dark* I have not cut into the last two yet to see if adding another 15 min of proofing time during the second proof has changed the crumb to be more open.

CoqaVin
10-20-2013, 01:38 PM
How many pieces of knots you went up to?

Love me some Challah bread especially for French Toast

Igasho
10-20-2013, 01:44 PM
ive tried 3 and 6, i prefer the 3 if I am going to be using it for anything outside of just slicing for eating with dinner, makes the loaf taller and less "pretty"

Mrmnms
10-20-2013, 02:51 PM
How much egg do you have in the dough? Looks a little lighter than I'm used to for challah but looks good.

Igasho
10-20-2013, 05:07 PM
1 egg 1 1/4 c water 1/4c honey into 4c flour with a few other lil things. I think I am going to cut the water back 1/4 cup and adding eggs in its place

Mrmnms
10-20-2013, 10:04 PM
Maybe it's just what I'm used to, but I use about 2 eggs to every 3 1/2 to 4 cups of flour.

sachem allison
10-20-2013, 11:51 PM
you can always make a crown loaf also. i had a challah recipe that I kept in my wallet for 20 years and now I can't find it dammit!

Igasho
10-21-2013, 10:04 AM
I will try the crown loaf next weekend, definitely a good idea to produce a much more usable cross section. I am quite sad that you don't have that recipe any-longer :( I love the old recipes they are always the best, tried and true.

spinblue
10-27-2013, 08:04 PM
Good luck. I've tried this but mine has always turned out denser than what I get from the professional true Jewish bakeries.

(back to the drawing board for me) :)

Btw, they look very, very nice.

sudsy9977
10-27-2013, 08:07 PM
I don't know a lot about challah but it does look awfully white compared to what I've seen...ryan