it isn't like making cheese from raw milk when it could be made without raising the temperature high enough to kill off the bad wee beasties. The heat of the oven and baking to inside temps over 161 F for 15 seconds will do the trick in killing off the bad boys. . Lower temperatures for longer also work. Very good question though.
I made a sourdough challah last week and it took forever to proof. I almost always make a 6 braid challah as I love the look. I like making single knot or sometimes figure 8 rolls too.
hi MJ , sorry method is add pre ferment ( levain based) to water and mix , then add flour/and rest of ingredients to combine just. then autolyse for 40 mins then fold and turn every 1/2 hour for 2 - 3 hours letting it bulk ferment in fridge during this process also. then let prove again for 1 hour more in fridge. pull out and shape in 1 or 2 or 3 or even 4 strand plaits. then put back in fridge to prove again to desired height.simply egg wash before bake and enjoy ..
versions by a wide margin. But that is true of almost, but not all breads. Seems more natural and closer to tradition for me too. Yours looks great.. Well done and Happy baking
Have yet to do a challah sourdough. Some issues spring to mind like...
Long ferment and eggs
Long final proofing and shape
Bet it tastes wonderful. What's the recipe?
it isn't like making cheese from raw milk when it could be made without raising the temperature high enough to kill off the bad wee beasties. The heat of the oven and baking to inside temps over 161 F for 15 seconds will do the trick in killing off the bad boys. . Lower temperatures for longer also work. Very good question though.
Challah is delicious and a sourdough challah to boot. Must be really nice.
Do you have any favourite recipe?
I always do sourdough challah I think it puts the commercial yeast version to shame.
I made a sourdough challah last week and it took forever to proof. I almost always make a 6 braid challah as I love the look. I like making single knot or sometimes figure 8 rolls too.
Great job!
Hi Bandit1973
Your bread looks great!
I also make 100% sourdough Challah. Would you be willing to share your method/recipe as I would love to compare methods and maybe get some new ideas.
Thanks for sharing your Challah picture.
MJ Sourdough
Thank you MJ Sourdough, I would be happy to share my method / recipe. thank you for your kind words..
Thanks, I am looking forward to it!
Hi MJ , my recipe is 100%bakers flour , 2%salt, 10% preferment, 5% sugar, 20% eggs , 5% oil. water 60 %... hope this helps ..
hi MJ , sorry method is add pre ferment ( levain based) to water and mix , then add flour/and rest of ingredients to combine just. then autolyse for 40 mins then fold and turn every 1/2 hour for 2 - 3 hours letting it bulk ferment in fridge during this process also. then let prove again for 1 hour more in fridge. pull out and shape in 1 or 2 or 3 or even 4 strand plaits. then put back in fridge to prove again to desired height.simply egg wash before bake and enjoy ..
versions by a wide margin. But that is true of almost, but not all breads. Seems more natural and closer to tradition for me too. Yours looks great.. Well done and Happy baking
thanks for sharing your method!