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

4 Comments

  2. Jonitin
    Jonitin on January 15, 2018 at 8:38 am

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

  3. Janet
    Janet on January 16, 2018 at 8:21 pm

    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

  4. Jonitin
    Jonitin on January 17, 2018 at 7:23 am

    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

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