Nancy Barber (nlbarber) wrote,
Nancy Barber

Adventures with challah

The goal was to make a challah for this evening's dinner next door, as sister-in-law tries to do something toward observing Shabbat. She had been using Kineret frozen challah dough to have a freshly baked loaf, but the last few she's baked have been tasteless--none of the eggy nature of a good challah. We concluded Kineret has changed their recipe.

I experimented with a couple of challah recipes a few months ago (well, maybe it was last winter), but this time went to Beranbaum's The Bread Bible since I've been using it lately. I decided to try her traditional challah (the dairy dinner challah is a straight brioche recipe...must try that one someday too) and started on the recipe this morning. Then the adventure began.

I made the sponge, then started mixing the flour blend that gets put on the sponge while the sponge 'works'. But I wanted to verify the amount of salt, so I went to Beranbaum's Web site to check the errata sheet. (You may ask, why hadn't I just made all the corrections in my copy of the book? Good question. I don't know.) And the tablespoon of salt was correct (it's a huge challah), but there was another the sponge, which I'd already made. All of the yeast should have gone into it, instead of putting some in the flour blend. So I tried to compensate by beating the flour into the sponge immediately, but there wasn't enough moisture to do that so I ended up with some little "chips" of flour/water paste in the bowl.

challahI then proceeded with the recipe, but the little chips never melded into the dough. And perhaps I over kneaded it trying to get them to go away (or maybe the dough structure wasn't quite right as a result), as the texture stayed rather rough and the resulting loaf is a little ragged looking. A few of the chips survived even into the baked loaf, though they are not very noticeable. The last problem was with the baking technique--I ended up with an almost-burned bottom crust. Will have to adjust the baking instructions if I try this one again.

In my Web searching this morning, I also spotted a revised challah recipe that Beranbaum had posted, using a sourdough starter and a simpler mixing technique. Maybe I'll do that one next week. Moral: go read Real Baking with Rose before starting to bake from her books. There might be an improved version on the blog...
Tags: baking, bread

  • My tweets

    Sat, 11:56: 🎉 Celebrating five years of @ PokemonGOApp with @ Verizon! 🎉 I’m guessing #725000eggs for my chance to win! #WayToGO #PokemonGO

  • My tweets

    Fri, 15:48: Team #Mystic forever! It’s been an amazing 5 years with @ PokemonGOApp, and I’m excited for the next 5 to come! #WayToGO

  • My tweets

    Sun, 14:40: @ epicurious Tried to send some feedback via your web form, and the Submit button did nothing. Pasted into an email and used a link…

  • Post a new comment


    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.