I really thought I was going to hate my baking class this quarter. It is amazing how a loaf of challah bread changed my mind.
While cooking is an ongoing evolution, baking on the other hand, is a clear science. The class that I thought would be the most likely to stifle creativity has been unbelievably therapeutic and artistic. I am enjoying this direction in contrast to the freedom in other classes.
The night we made the challah bread, I had a hard time grasping that I made the beautiful glistening braid that came out of the oven. I am not a baker and that may change.
But, the real reason I am in love with baking class is that I get to bring home everything that is cooked in class. This practice has its ups and downs. Good: gifting the bread and pastries. Bad: keeping the bread and pastries; in turn over-eating. Hiding baked goods in the microwave has become a regular habit.
I am potentially looking at a future of homemade baguettes, pie crusts, and pastry cream. Are store bought loaves and sweets a thing of the past for me? Of course not, but “knead therapy” every now and then might not be so bad.
Challah Bread
Adapted from: Professional Baking; Fifth Edition
Baking Notes: Bread production (12 steps):
1. Scale ingredients (measure)
2. Knead
3. Bulk Fermentation (letting the dough rise)
4. Fold or punch (knocking the air out of the dough)
5. Scale or portion
6. Round (all bread must start in a round form before being made into its final shape; creates thin outer-skin)
7. Bench (resting)
8. Makeup (shaping the bread)
9. Proof (final rise)
10. Bake
11. Cool
12. Store
1 cup water
1 1/2 TBS fresh yeast
2 1/2 cups bread flour
1/2 cup egg yolks
3 TBS sugar
3/4 tsp malt syrup
2 tsp salt
4 TBS vegetable oil
egg wash (yolk and white)
Mix water (~100 degrees, feels just “wet” on the inside of your arm) and yeast. Add yolks, oil, and syrup. Then add the bread flour (~75% of the flour), sugar, and salt. Add more flour as needed. Feel the dough, sometimes it needs more or less flour than the recipe calls. Knead the dough until it springs back (in a round form). Let the dough rise for 1.5 hours in a warm area (turn oven on, let heat, turn off and let dough rise). Fold and punch the air out of the dough. Portion the dough into 4 equal parts. Round the dough (tight surface) and punch thin. “Letter-fold” the dough (3 fold). Move along the dough from right to left, pinch the top and bottom together. This practice makes the dough taught. Roll each portion into a thin strip. Place the 4 long dough strands next to each other; pinch together at the top.
To braid the bread the system goes as follows. Label each strand 1, 2, 3, 4. 1 over 3, 4 over 2. 2 over 3. Repeat; pinch when complete. Let the dough rest.
Brush egg wash on dough. On a parchment paper lined cookie sheet cook the bread at 400 degrees for 25-35 minutes or until golden.