Sometimes when I bake challah the braids come out distinct and clear. Other times, they're sagging and flaccid. Am I letting the second rise go too long?
When I bake challah, my biggest problem is over proofing it, and I get the same lackluster results. I use a wild yeast starter most of the time, and commercial yeast moves so fast! I have much better luck when I put the loaves in to cook earlier. I look at them and say, "Nope, not ready yet." And then I remind myself that they are ready.
For me, what works best is the finger test. If, when I press lightly with the tip of my finger, the dough pushes back firmly and it looks nice and puffy, then its ready for the oven.
To get nice oven spring, I bake at 350, and I invert a large metal mixing bowl over the top of the loaf when I put it in.
To bake two loaves, I put one in the fridge right after I shape them to slow it down. I can't fit 2 loaves under my bowl.
When I bake challah, my biggest problem is over proofing it, and I get the same lackluster results. I use a wild yeast starter most of the time, and commercial yeast moves so fast! I have much better luck when I put the loaves in to cook earlier. I look at them and say, "Nope, not ready yet." And then I remind myself that they are ready.
For me, what works best is the finger test. If, when I press lightly with the tip of my finger, the dough pushes back firmly and it looks nice and puffy, then its ready for the oven.
To get nice oven spring, I bake at 350, and I invert a large metal mixing bowl over the top of the loaf when I put it in.
To bake two loaves, I put one in the fridge right after I shape them to slow it down. I can't fit 2 loaves under my bowl.