ITJB Bakery Challah

This beautiful Challah is from “Inside the Jewish Bakery“, page 26.  I have been baking along with the challenge on The Fresh Loaf  .  The goal is to bake every recipe in this book.   I haven’t had time to complete all the assignments,  but this one was very easy and tasted great!

I mixed the dough in my Bosch mixer and put it in a large bowl to proof.

The next step was to punch it down and divide it into as many pieces as needed for the braid you were doing.  I weighed the entire dough ball on my scale and then divided the full amount of dough by the number of pieces I needed, then weighed each piece.   I was making two four-strand loaves, so eight pieces were needed.  Then the eight pieces rest for 30 minutes to relax the gluten, before rolling each piece into a rope so that it can be braided.

The book has excellent photos showing how to braid the loaf.  It’s a bit harder than it looks to actually get the ropes even and braided evenly.

I lost track of time and my loaves proofed just a bit too long, but the taste and the texture were still great.  It’s such a beautiful light yellow color.  I took the loaves to work and left them in the staff lounge with a tub of whipped butter.  They were devoured in short order.

About Created by Carlene

I live in Southern California with my husband, two black cats, Sadie and Samantha, and Thor the Standard Poodle mix.
This entry was posted in Baking, Inside the Jewish Bakery. Bookmark the permalink.

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