Isolation Bread Baking - Part 7

Stay-at-Home #9 Challah Bread 

I am getting lots of inspiration from King Arthur during these quarantine days. They are hosting great classes every Friday at 2:00 (eastern time zone) and watching them knead, shape, discuss, explain, teach, and coach the home baker has been so supportive! Plus, their recipes are 100% the best. No fuss, no fancy measurements, etc. 

A few things I've learned from King Arthur: home bakers often don't let their dough fully ferment and rise completely....relax and allow the magic to happen! Don't rush! 

I've also been convinced that using a scale to measure the dry and liquid ingredients is essential. I now weigh everything in grams. 

Also - home bakers usually remove their bread too soon from the oven because they are afraid of an overly brown crust. And I think I was guilty of that on these challah loaves. Although they were absolutely delicious and perfect, they were a tiny, tiny bit weak in the middle..... I bet 5 more minutes in the oven would have solved that. 

This was one serious dough - 6 eggs and 7 1/2 C flour. Lots of kneading and waiting. I'm proud of my kneading  - not too bad considering it was my first time.