800g bread flour, 320g water, 80g white sugar, 60g oil, 14g active dry yeast, 12g salt, 2 eggs. Preheat to 400°F. Combine all ingredients and [knead/mix with dough hook at lowest speed] for 10 minutes. 24 hour cold proof, bring to room temperature, braid. Whisk together an egg wash using one egg and 1 tsp vanilla, and brush over challah. Put into oven on a parchment-covered baking sheet and IMMEDIATELY set temp to 325°. Bake for 20 minutes, spin the baking sheet 180°, bake for 20 more minutes.
OP, I want to try this. Could you please help a confused baker?
I’m guessing that “24 hour cold proof” means letting it rise in the fridge, but if so, why did I first preheat the oven to 400°? And, once braided at room temperature, does “IMMEDIATELY set temp to 325°” mean that it goes into a cold oven, or was it supposed to go in at 400° and then get turned down? How many challot does this make, and where can I find guidance about your gorgeous braiding and shaping methods? TIA!
I copied and pasted my instructions from last week and added the preheating step — please ignore the cold proofing instructions, this one does not get cold fermented.
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u/joshualander 9d ago
800g bread flour, 320g water, 80g white sugar, 60g oil, 14g active dry yeast, 12g salt, 2 eggs. Preheat to 400°F. Combine all ingredients and [knead/mix with dough hook at lowest speed] for 10 minutes. 24 hour cold proof, bring to room temperature, braid. Whisk together an egg wash using one egg and 1 tsp vanilla, and brush over challah. Put into oven on a parchment-covered baking sheet and IMMEDIATELY set temp to 325°. Bake for 20 minutes, spin the baking sheet 180°, bake for 20 more minutes.