Challah Venetian

Category: Yeast bread
Challah Venetian

Ingredients

Dough:
dry yeast 0.75 g
wheat flour c. s or 1s 105 g
water 105 g
Dough:
dry yeast 2 g
dough 40 g
wheat flour c. s or 1s 310 g
water 40C 125 g
sugar 45 g
fine sea salt 3.5 g
olive oil 45 g
melange (or eggs, weight without shell) 80 g
Additionally:
egg and sesame seeds for finishing

Cooking method

  • Challah VenetianFor dough, mix yeast with flour, pour in water. Mix.
  • Challah VenetianTighten the container with the dough with foil. Refrigerate for 1-4 days.
  • Challah VenetianCombine all ingredients in a mixing bowl, except for butter and a small amount of flour.
  • Knead at low speed for 7-8 minutes.
  • Challah VenetianAdd butter and the remaining flour into the dough in small portions.
  • Knead at low speed for 30-45 minutes until a very soft, silky dough is obtained. In its texture, it is similar to Easter cake.
  • Challah VenetianFermentation at a temperature of 20-24C degrees for 2-3 hours. Then knead the dough and leave to ferment for another 1.5-2 hours at a temperature of 20-25C degrees.
  • Challah VenetianPut the finished dough on the table, knead, divide into the desired number of pieces. Form harnesses.
  • Challah VenetianShape the challah. Transfer it to a baking sheet lined with baking paper. Cover loosely with plastic wrap.
  • Challah VenetianProof for 50-60 minutes.
  • Challah VenetianBefore sending to the oven, grease the challah with an egg, sprinkle with sesame seeds.
  • Bake in an oven preheated to 200C degrees, without steam. After 10 minutes, lower the temperature to 180C degrees and bring the bread to readiness.
  • Challah Venetian
  • Delicious bread to everyone!

Note

Recipe from Luda's blog:

🔗


Rituslya
Our Manunechka is back!
Yohu!
Even just one photo you can determine that this is Manunechkin's bread!
I have already completed the first two points, yeah, but somehow with my weights I fit into 1 gram.
Right after me the recipe, when kneaded and ... forgot.
Sonadora
Ritusya, thank you, dear. Nice to see you.
I hope you enjoy not only the process, but also the bread itself.
Anna67
Sonadora, Manechka, why is she Venetian? Very beautiful braid just right for macrame to remember
Sonadora
Anna67, Anna, thanks. Challah is delicious. Soft, aromatic. The Chiffer (Pane di lusso) recipe belongs to the Italian baker Franco Galli, from the Il Fornaio bakery.
Anatolyevna
Sonadora, Manechka, beautiful challah! Highly!
Explain the current to me, squeeze the yeast into the dough, this is not a gram, but less
If less, then I get such a beautiful challah, I just doubted it.
Sonadora
Anatolyevna, Tonya, thank you very much. There is not so little yeast in the dough - 1/4 tsp (measured). Do not hesitate, everything will definitely work out. The main thing is to have the patience and time to knead the dough and ferment it.
Anatolyevna
Sonadora, Manechka, I love bread and long proofing!

Now everything is clear!
Quote: Sonadora
There is not so little yeast in the dough - 1/4 tsp (measured).
Sonadora
Anatolyevna, Tonya, happy baking.
Tatyana1103
Manechka, another challah
Albina
Manyaichka, wonderful braid

But the link is not working

Sonadora
Tatyana, Albina, girls, thank you very much for your attention to the recipe. I would be glad if it comes in handy.

Albina, I don’t know why Luda periodically deletes and restores her blog and LJ.

Anna67
Sonadora, that is, roughly speaking, yeast need a tea house with a small hill and a quarter of this into a dough? And then my scales are not just 0.75, but even grams at random weigh it easier for me to divide the 11g package by eye
Sonadora
Anna, and a measuring spoon from HP is? It fits exactly 3 grams.
Anna67
Sonadora, there is. And not even far. I will look up to her.
Sonadora
Anna, with a measuring spoon it will be much easier to navigate: 1/4 tsp of yeast = 0.75 g - for dough, 3/4 tsp = 2.1 g - for dough.
Anna67
I will certainly try, until I have exhausted all the sesame seeds for zucchini, and I have never kept the dough in the refrigerator, and even 1-4 days, only ready-made dough. It is very interesting to compare with unpaired.
Anna67
Quote: Rituslya
Right after me the recipe, when kneaded and ... forgot.
Rit, do you still remember about the dough?
I just remembered. And even baked. It's such a fluffy miracle ...although at first it made me worry, in a hot form, the smell of sourdough was felt, but it disappeared after cooling down. Is this the way it should be or was 40 grams not weighed right?
Challah Venetian
Well, the fact that it turned out in shape is not known what (I honestly watched the video, and pictures, but without training on colored laces to cope with like living bundles of dough ...) and, having lost my mind with molding, forgot to grease a sheet of paper to which the loaf had safely stuck it already nonsense, taste is not affected with experience will pass.
Sonadora
Anna, a beautiful braid turned out. Lace crumb.
Sourness in hot ready-made bread, in my opinion, is felt due to the long fermentation of the dough and dough.
Anna67
Sonadora, today it has become even tastier.
But what to do with the rest of the dough - feed and continue to grow?
Sonadora
Anna67, Anna, the dough lives well in the refrigerator for up to one week. You can also bake one more bread for it, and "feed" the leftovers (20g) by adding water and flour. Sourdough from this, of course, will not work, but a working dough is quite.

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