September 1, 2020 - 11:36am
Central Milling flours
About to make an order from these folks...
I bake mainly sourdoughs and enriched breads like Challah / Brioche (commercial yeast). I definitely want to try their ABC+ for sourdough, but would it also be good for challah?
I've used ABC before for Challah and it comes out fine, not sure how the malt might impact it though.
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I usually just lurk here, so I'm excited to finally have a contribution! I recently started using ABC+ and have had good results with challah. I cannot compare with regular ABC though.
Here's a loaf of ABC+ using mostly Maggie Glezer's "My Challah" recipe (I think I added an extra yolk and did a double egg wash).
Those are some pretty looking Challas! I typically prefer the Israeli version which is less "eggy" but I'd definitely try yours! Are those 4 braided?
Also, how do you do a double egg wash? Do you wait in between each wash? Is that what makes them so shiny?
Yep, they're 4 braid :)
Basically yes with the double egg wash. Seems to give my shinier results and a bit more of a crust. I've seen it done a couple ways, but that way I do it is about an hour before they're ready to go in the oven, brush with egg wash. Then set remaining egg wash aside and leave the loaves uncovered to finish rising. Right before you put it in the oven, brush with egg wash again.
One time I covered it back up after the egg wash and the plastic stuck to the challah. Yikes!
Bean Toes, that is a beautiful six strand braided loaf. I also use ABC+ for challah. No complaints here.
I use CM's high mountain for sourdough with ABC+ for the starter. The higher protein level in high mountain allows me to do up to maybe 75% hydration without going to great lengths to develop strength. ABC+ is much easier to use for starter and makes a really fast starter. Easier in the sense that it pours easily and doesn't stick to the jar, so I can reuse a jar for days. I also like ABC+ for recipes with instant yeast.