Lately I'm always late for everything so when I read this recipe I thought it could be a good idea to prepare it for breakfast even if it was already 6 pm.
It was so good I had to hurry up taking a poor picture of it before it was gone !!
I divided the recipe in thirds (using a single whole egg) and made just one single (I was sleepy..) braid.
1 lb, 5.4 oz bread flour (67%)
10.6 oz high-gluten flour (33%)
1.8 oz sugar (5.5%)
2.4 oz egg yolks (7.5%)4
4.5 oz whole eggs (14%) 2
2.4 oz vegetable oil (7.5%)
10.2 oz water (32%)
0.6 oz salt (1.9%)
0.26 oz instant yeast (0.8%)
Mix all the ingredients in your stand mixer with a dough hook on low for 3 minutes. Then on medium for 3 minutes. Then knead by hand until you have a soft, smooth, stiff dough.
Let rest one hour, covered.
De-gas and put in a covered bowl in the fridge for the night.
The next day - divide the dough into 3, form into balls and let sit, covered, for 10 minutes.
Each ball will be a loaf, divide and shape into as many strands as you like for braiding. I did two different types of 6-strand braids.
Challah
(Jeffrey Hamelman's Bread)
1 lb, 5.4 oz bread flour (67%)
10.6 oz high-gluten flour (33%)
1.8 oz sugar (5.5%)
2.4 oz egg yolks (7.5%)4
4.5 oz whole eggs (14%) 2
2.4 oz vegetable oil (7.5%)
10.2 oz water (32%)
0.6 oz salt (1.9%)
0.26 oz instant yeast (0.8%)
Let rest one hour, covered.
De-gas and put in a covered bowl in the fridge for the night.
The next day - divide the dough into 3, form into balls and let sit, covered, for 10 minutes.
Each ball will be a loaf, divide and shape into as many strands as you like for braiding. I did two different types of 6-strand braids.
Enjoy this recipe and visit Roz at la bella vita for many interesting and various ideas !
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