I have made a variety of challah recipes over the years. I'm generally happy with the results, but curious how to achieve the pillowy soft yet dense, sweet, elastic challah made by companies like Zomick's. Zomick's has actually provided "their" recipe, but it's not much different from any other recipe, although the units are unclear (what's a cl?). I haven't tried it yet for that reason. There are many commercial challahs like this though, and they differ from what you buy in good bakeries.
Have any of you solved this one?
Do you think the secret is more in the process?
1 cl is a hundredth of a litre, or 10ml. So for example the 65cl of water in the recipe is the same as 650ml of water, which is also the same as 650g of water - always weigh for accuracy.
It is unlikely that the published recipe is the one they use in the bakery - I'm sure they don't use active dried yeast for example. Also flour type will be important and it's not specified in the recipe.
Lance
That would be reason number two I haven't tried their recipe yet! Unlikely to be the real deal.
But this is far from the only challah out there with this 'squooshy' texture, thin crust, and sweet but not too sweet flavor. I figure someone out there in freshloaf land must know what this style is all about.
I think they OP in this thread was getting at something similar. Someone suggested using BF vs AP. I typically use a 50/50 mix of these. All BF seems to give me too stiff a crumb. Maybe the answer is BF plus more egg yolks than most recipes specify.
https://www.reddit.com/r/AskCulinary/comments/2oygrb/how_to_get_challah_to_be_more_stringy/
Or maybe the secret is dough conditioner.