October 22, 2008 - 12:26pm
Maggie Glezer Challah
I finally found time to make Maggie Glezer's levain challah, the taste is amazing, rich, creamy and seems the longer it sits the sweeter it becomes. I didn't get the crumb I had tried to achieve but this is the first attempt. The dough was easy to work with and it worked great with my motherdough levain. It has a very unique taste which I think may be a result of the sourdough and the honey.
This has to be my favorite for a natural levain Challah. The yeasted version is PR's Challah in Crust & Crumb.
Maggie Glezer Challah (all four photos)
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I've never tasted and never made Challah. I have both of those books, so maybe over the holidays (that start on Friday) I'll do some up to see what it's all about. Yours looks very nice!
Jane
This looks beautiful!
And ever since seeing an article RECIPE REDUX: Challah by Amanda Hesser in the New York Times, I've been thinking about making challah again. (Last time I used Grandma Rosie's Fabulous Challah Recipe and it turned out beautifully.) I toyed with the idea of using the 2008: Challah Revisited recipe but after reading the labour intensive instructions balked. I didn't really like the massive ingredients list on the 1976 version of challah in Hesser's article - although I suppose I could use the 2008 ingredients list and the 1976 instructions....
But I do like the idea of using wild yeast to make challah.
Having made Acme's Rustic Baguettes many times and using several techniques from the beginning section, I really should pay more attention to the other recipes in Glezer's "Artisan Baking Across America"! But I see from looking in the index that her levain challah is not there. Which book is it in?
-Elizabeth
eli:
you did a fabulous job here! my first try at her sourdough challah was not nearly as sucessful as yours....you can be proud! i think this is probably my favorite challah recipe, it is so moist and as you point out, complex in flavor. and the keeping properties are awesome, not that we have to deal with it lasting all that long in my house. but when i make a double batch, which i do now by the demands of my family for it, the second loaf is as sweet and moist as the first! hats off to you!
deborah
Thanks so much! Mine are not lasting that long. They go so quickly. I am going to try and cut back on some of the honey. I like to make grilled cheese and it is just a little sweet for that.
Eli
You should try it if you have the time and you like a bread similar to a brioche. I like the levain use and it does seem to give it a longer shelf life.
Elizabeth, the recipe is in A Blessing of Bread. Here is a link too,
http://www.thefreshloaf.com/node/4200/sourdough-challah-photos-recipe
Good luck and let us know how you like it?
E
Thank you, Eli!
Yeah, that's pretty.