Whole wheat challah
Whole wheat challah:
Starter:
3ish ounces sourdough starter
1 whole egg
3 egg yolks
4-6oz whole wheat flour
1/8th tsp yeast
Knead together, make sure it's actually a dough instead of a thick batter, next time. Scraping it off the clingwrap was sqooshy bleh.
Soaker:
3oz melted butter, cooled
4ish oz whole wheat flour
1/4 tsp normal salt
Water to make a dough
This was fine.
Final Dough:
...some amount of whole wheat flour, enough to make a non-sticky dough
1 heaping tsp yeast
2oz melted butter
1/4 tsp normal salt
1 tbsp white sugar
Chop the starter and soaker into many small pieces then knead together in stand mixer. Add flour a few tablespoons at a time until the dough is very soft and only slightly sticky. Tweak water if need be, too. Bulk proof for roughly an hour, until dough has increazed 1.5 times in size. Shape into desired water. Made a sandwich loaf this time; practice braiding the next. Proof shaped loaf for another hour or so.
Flip oven on to 400F and apply egg wash to the top of the loaf. Remember to slash it next time. Just before putting loaf into oven, wash with egg again and consider applying poppy or sesame seeds to the top. Bake for 20 minutes, rotate 180, then bake for another 15-30 minutes until loaf is 200F in the center.
Starter:
3ish ounces sourdough starter
1 whole egg
3 egg yolks
4-6oz whole wheat flour
1/8th tsp yeast
Knead together, make sure it's actually a dough instead of a thick batter, next time. Scraping it off the clingwrap was sqooshy bleh.
Soaker:
3oz melted butter, cooled
4ish oz whole wheat flour
1/4 tsp normal salt
Water to make a dough
This was fine.
Final Dough:
...some amount of whole wheat flour, enough to make a non-sticky dough
1 heaping tsp yeast
2oz melted butter
1/4 tsp normal salt
1 tbsp white sugar
Chop the starter and soaker into many small pieces then knead together in stand mixer. Add flour a few tablespoons at a time until the dough is very soft and only slightly sticky. Tweak water if need be, too. Bulk proof for roughly an hour, until dough has increazed 1.5 times in size. Shape into desired water. Made a sandwich loaf this time; practice braiding the next. Proof shaped loaf for another hour or so.
Flip oven on to 400F and apply egg wash to the top of the loaf. Remember to slash it next time. Just before putting loaf into oven, wash with egg again and consider applying poppy or sesame seeds to the top. Bake for 20 minutes, rotate 180, then bake for another 15-30 minutes until loaf is 200F in the center.