what kind of flour for challah?

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What kind of flour for challah?

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yaeli83

Wed, Oct 13 2010, 3:43 pm

my challas always come out a little dense. Ive tried every recipe in the book! Im starting to think if I change the type of flour it might help. if you have a fluffy challah, what type of flour do you use?

ra_mom

Wed, Oct 13 2010, 3:53 pm

High gluten flour.

sofaraway

Wed, Oct 13 2010, 4:03 pm

Bread flour?

jewels

Wed, Oct 13 2010, 6:50 pm

ra_mom wrote:

High gluten flour.

Ditto - my challah never came out good and I just gave up and bought. But I tried the high gluten flour and it's amazing how good and fluffy the challah comes out

Raisin

Wed, Oct 13 2010, 6:56 pm

where do you live? here there is flour called strong bread flour. I think it is the same as high gluten flour.

its a little more expensive but comes out much better. Also if you are making bread by hand make sure you are not adding too much flour.

Mommy F.

Wed, Oct 13 2010, 6:57 pm

cool!
Thanks for the idea I would've never thought of that!

Do you just substitute 1 cup of regular flour for 1 cup of high gluten flour?

jewels

Wed, Oct 13 2010, 7:00 pm

Raisin wrote:

What do you mean when you say not to add too much when you make it by hand? I make it by hand and use exactly the same amount as you would with a machine-is it that it feels sticky when you knead by ahnd so you would feel like it needs more?

ra_mom

Thu, Oct 14 2010, 12:09 pm

Mommy F. wrote:

cool!
Thanks for the idea I would've never thought of that!

Do you just substitute 1 cup of regular flour for 1 cup of high gluten flour?

Yes. Use the same amount of flour. Just use the high gluten one.

cassandra

Thu, Oct 14 2010, 12:20 pm

You can also buy wheat gluten separately (from a company like arrowhead mills or similar) and add it to the mix.

yaeli83

Thu, Oct 14 2010, 1:14 pm

Thanks everyone! I have to go out and buy some high gluton flour. will let you know how the challas turn out!

Barbara

Thu, Oct 14 2010, 1:42 pm

Raisin wrote:

I actually looked this up yesterday, out of curiosity. At least in the US, they're different (I could re-google if you'd like), and high gluten is more expensive than bread flour. I use bread flour for challah.

nylon

Thu, Oct 14 2010, 6:39 pm

I vacillate.

Bread flour is a little lighter, all purpose (King Arthur only, which is higher in gluten than most others) a little more tender.

At the moment I'm using 3 parts AP to 1 part bread and getting very good challot.

Raisin

Thu, Oct 14 2010, 7:33 pm

Barbara wrote:

Raisin wrote:

I also googled and it said bread flour is simply higher gluten flour. my bread flour contains wheat and gluten.

anyway here there is no high gluten flour - just bread flour.

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