Challah
Adapted from Smitten Kitchen.
Halved recipe that worked:
Ingredients
- 5.5g yeast
- 6g sugar (for blooming)
- 207g lukewarm water
- 32.5g oil
- 2 eggs
- 50g sugar
- 7g salt
- 500-531g bread flour
- 1 egg for brushing
Tips
- Double-brush the shaped loaf for better color.
- Don’t overbake - it’s easy to think it needs more when it’s already done.
- The bottom burns easily. Insulate the bottom well (use a second pan below or lower rack), and place another pan above for the last stretch if the top is getting too dark.
- More honey/sugar gives noticeably better flavor.
- Limiting convection while baking helps even browning.
- Overnight cold ferment for the primary rise develops flavor.