 |
|
 |
 |
|
|
Forum
-> Recipe Collection
-> Challah and Breads
AlwaysThinking
|
 Sun, Sep 25 2016, 11:55 am
I always find the last half of the batch rises too much while the first half is being baked.
If I plait all the challas then the last half get so over-risen they collapse on themselves.
I feel like there isn't quite enough time to refrigerate it and then bring it to room temp again.
The only thing I can think of is punching the dough down and leaving it to rise again, and not plaiting until half an hour before baking time. But will it have a yeasty over-risen taste that way?
My recipe says to rise one hour, plait and rise 30 mins more.
Anyone have a successful method?
| |
|
| Back to top |
 0
|
mummiedearest
|
Sun, Sep 25 2016, 12:11 pm
|
have a big oven with three racks. I can usually fit 5 lbs of flour worth of challah in at once.
| |
|
| Back to top |
0
|
Seas
|
Sun, Sep 25 2016, 12:16 pm
|
Have the first batch rise in the oven turned to low heat (about 120 degrees). That way it'll rise much faster than the others. At the same time try leaving the last batch in the coolest place you can find.
| |
|
| Back to top |
0
|
zaq
|
Sun, Sep 25 2016, 1:49 pm
|
Stick each loaf in the fridge as it's braided and leave it there while you braid the others.
| |
|
| Back to top |
0
|
Seas
|
Sun, Sep 25 2016, 2:14 pm
|
And one more thing, if you're only rising the plaited challos 30 min there's probably too much yeast in the recipe.
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
