Challah

INGREDIENTS

SPONGE

  • 59 g water

  • 3 g malt syrup

  • 58 g bread flour

  • 7 g yeast, dry

FINAL DOUGH

  • 69 g water

  • 127 g sponge

  • 115 g eggs

  • 29 g yolks

  • 29 g honey

  • 47 g vegetable oil

  • 453 g bread flour

  • 51 g sugar

  • 11 g salt

Directions

  1. Sponge:  Mix the same day as the final dough / mix on 1st speed with paddle for 3 minutes in KitchenAid.  Let ferment in large, oiled bowl covered for 20 min.

  2. Mix: low speed for 6 minutes / scrape / 4 min. on high speed / "Intense mix"

  3. Bulk Ferment: 35 minutes

  4. Divide: 6 Stand challah each piece 76 gm / press of 36 at 2725 gm

                    4 strand challah each piece 115 gm / press of 18 at 2045 gm

  5. Preshape: oblong

  6. Shape:  each dust strands with white rye flour before braiding

  7. Proof:  1 hour / egg wash before and after proofing

  8. Bake in Rack oven:  400*/375* F for 18 minutes or until internal temp of 195* F

  9. Cool

A favorite of

Jessica Sigmundsson