Challah

Yield: 1 Braided loaf (600g dough weight)

Method: Yeast dough enriched dough

340g bread flour

4g intant yeast

137 g water

65g egg yolks

32g butter, melted

32g sugar

6g salt

 

Mise en place:  

a. fat: Melt the butter under the steam of water.

b. dry: Mix flour and yeast.

c. wet: Mix water, egg yolks, salt, and sugar.

 

Procedure:

1. Add fat to wet ingredients:
2. Make a well in the center of dry ingredients. Add in wet ingredients to dry ingredients and mix.
3. Knead until clean up stage. Clean the bench to prevent stickiness.
4. Knead again using one hand technique until smooth. Make one side of the dough smooth. Do window pane test. 
5. Ferment for 30 minutes. 
6. Smooth side down. All sides fold toward the center. Make a boule.
7. Proof for 30 minutes
8. Make a baston. Divide into 3.
9. Preshape: Round
10. Bench rest for 10 minutes
11. Roll the dough from center to outside to elongate the dough. Taper the end.
12. Bench rest for 5 minutes.
13. Roll until 30 inches in length.
14. Braid the dough. Tuck the end.
15. Place on pan with canola oil. Egg wash.
16. Proof for 30 minutes.
17. Egg wash for the 2nd time. Sprinkle pearl sugar.
18. Bake for 15-20 minutes at 180c or 350F
19. Transfer to cooling rack.