5/13/2023 0 Comments Ken forkish breadIf you’re using a stand mixer, the dough shouldn’t stick to the bottom. Allow the gluten enough rest if you think the dough is not really coming together after a while. I can’t stress this enough: make sure you knead the dough well. You can check this post for some guidance on how to knead enriched dough based on real bread science. If you do so, you will have a delicate and cohesive sourdough challah that will stay fresh for several days. This dough is not on the sticky side, however, you need to make sure you develop the gluten very well. This challah was made with the lesser amounts of water and oil in the ingredients About the recipe UPDATE : Based on the feedback I received, I decided to update this post to talk about the oil and how to easily incorporate it. Don’t worry if you can’t find bread flour, I know it’s difficult to find these days. I used all-purpose flour with a protein content of 11.7% for this delicious challah recipe. And I finally have a recipe I’m 100% satisfied with. I’ve had sourdough challah in my “to-bake” list for the longest time. Something good about this quarantine? It gave me the time I needed to create more recipes and do experiments with all my starters.
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