Challah: Flour Power

By Peter Fritz

Temple Emanu-El is making their kitchen available for another class on making challah. The date is Sunday June 2. Time 9:00 AM to 12:30 PM. Class size is limited to 8, so if interested, register early. To register: Call Stephanie at 808-595-7521. This is a hands-on course. The class will cover making, braiding and baking the dough we make in the class. Participants will learn to make a 6 braid, 4 braid, 4 braid round and turban round challah.

Interested in the recipes? Download the materials for the class from https://1drv.ms/w/s!AndQarCZS2BigkQBj80tvd7l8cLp

Bread – Yeast is Grumpy, Temperature Is Key

Temperature in preparation/mixing

Though it may not seem like it, the temperature at which you mix your dough can have a significant effect on the outcome of your bread. The temperature at which your yeast blooms can affect the flavor of your bread. Yeast reactivates best between 110°F and 130°F (43°C and 54°C). But push the activation temp above 140°F (60°C) and you’ll kill the yeast before it can even wake up.

At the same time, if you use water below 105°F (41°C) to wake it up, the yeast will wake up grumpy and you’ll get off-flavors in your bread. You know how bad it is to take a cold shower in the morning when you wanted a hot one, and yeast feels the same!

To what temperature do I cook bread?

It has been handed down to us that a bread loaf is done when it produces a “hollow thump” when tapped on the bottom. Humbug. Most people don’t think about it, but there are varying temperatures for bread doneness, just like there are for beef.

For lean-dough breads the recommended doneness is 190–210°F (88–99°C), while rich-dough breads are done at 180–190°F (82–88°C). These critical temps are important if you want bread that is cooked through and not gummy in the center but is still moist and tasty.

Resizing loaves from a recipe will mean a change in cooking time, but it will not mean a change in internal temperature requirements. If you make a bigger loaf, rest assured it is not doughy in the middle by monitoring that internal temperature!

Making Challah

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