A Stir The Pots Post

Holey Challah A’la Sourdough

by | Jan 15, 2018 | Bread, Fermentation, Sourdough

Six-plaited challah isn't an easy achievement. Not at all! But here's a tip, one strand to the left, another to the middle. And so on. Using heritage-grain flour, I tinkered recently with various formulas, all the while juggling the numbers until hitting the perfect crust and crumb

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4 Comments

  1. Jonitin

    Florin, thank you, the first ones with Turkey Red from Sunriseflourmills…then some mixed flours on the final one, including Pivetti ambra..

    Reply
  2. Janet

    Looking good! Did you do 100% Red Fife with breadflour or high gluten? Would you increasethe hydration a bit next bake?
    Bet it tastes wonderful!
    Janet

    Reply
  3. Jonitin

    Hi Janet, I actually used Turkey Red from Sunrise mills, then some mixes till I found the right formulation, though I still think it can use some work to tweak… Yes and no to hydration for this sort of bread, ongoing holy grail!
    Cheers,
    Jeremy

    Reply

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