The secret to challah bread recipe is sourdought, writes Michaela Macdonald

The secret to challah bread recipe is sourdought, writes Michaela Macdonald

Posted October 06, 2018 07:27:49 The secret of challah wheat bread recipe?

Sourdought.

“We make it from a whole wheat dough that we roll into balls, which we bake in a hot oven at 450 degrees Celsius,” says Michaela McEwen, who is the co-owner of the Sydney bakery, which has been baking challah for the past 15 years.

The result is a crispy, chewy bread that’s easy to slice.

Ms McEwan says she can make a variety of chalchallah doughs, and adds that she has been lucky enough to bake with some of the best bread makers in Australia, including The King and Queen and Jack’s, who have a wide range of products to choose from.

“The dough is soft, not too sticky, not overly dry, and the bread is easy to roll,” she says.

“It has a light flavour that’s a little different from any other bread I’ve made.”

The secret to using sourdaught, or flour, to make challah is that it has a low starch content, which allows it to be easier to work with and can help it retain its structure.

“Sourdought is a good source of protein and a good fibre,” she explains.

“The flour is also a good absorbent and doesn’t have the sticky properties of other gluten-containing breads, so you can use it in all your breads.”

For the best tasting challah, Ms McEwaens recommended using a blend of both whole wheat and whole wheat flour.

“A blend of whole wheat with sourdightens is also important,” she adds.

A sourdught is made with a mixture of flour, salt and sugar, and then baked in a oven at 250-300 degrees Celsius.

After baking, the dough is rolled into balls of 10cm diameter, and placed in a baking pan.

The flour is then removed from the pan and the balls are pressed into a smooth surface.

Ms McElwee’s bread is perfect for baking with a flat surface to give the bread a glossy finish, which helps it retain shape and has a chewy texture.

“When you’re making a loaf like this, you want it to have a crisp, even texture,” she notes.

“You can’t make bread like this at home if it’s too dry.”

To make a sourdrought, Ms MacEwan uses a different method than most people.

She uses a mixture called “chalchah,” which is a mixture consisting of flour and salt.

The bread can be baked at 250 degrees Celsius for 12 to 15 minutes.

Once the bread has cooled, it’s pressed into flat pieces, which are placed in an oven at 300 degrees Celsius, and baked for another 15 to 20 minutes, before it’s transferred to a wire rack.

The bread is then placed in the fridge until ready to use.

If you have a sour drought and want to use the recipe for challah you can find it here.

Posted October 06-07, 2018 09:04:18 A challah dough recipe for anyone who loves a little spice.

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