Stretching It

After taking a three hour nap yesterday, I felt motivated enough stay up a little late and make Challah. This was a relatively easy bread to make. I wish I had read all of the directions before I started. I threw out the egg whites when I used the yolks in the dough only to realize later that I needed those egg whites. After I applied the egg wash I threw out the remaining only to realize that I needed to apply another egg wash right before baking. I skipped the second egg wash.

I did all the mixing and kneading in my Kitchen Aid and it worked great. The dough was a little short of the desired temperature but it passed the windowpane test.

I know I said that I refuse to weigh the ingredients because that reminded me of organic chemistry lab (which I hated with a passion) but when it comes to dividing dough into equal amounts for braiding or bagels I can see the value of a scale. I gave it my best estimate and tried to roll out the three boules. This was harder than I expected. I thought it would be like rolling out playdough. You know, you roll into a ball and then into a log. Instead my dough was very stretchy. It actually reminded me a little of Stretch Armstrong expect it quickly snapped back.

I did get it braided. It was a little fatter in the middle but it looked alright. Since I skipped the second egg wash, I also skipped the sesame seeds.

My bread baked in 40 minutes. I think I baked it a little too long. Usually I have to bake everything near the longest time recommended. The bread was 196° in the center after the minimal recommended time.
This morning we had some delicious French toast with maple syrup. I liked the bread but not enough to make it a second time. I have already made the bagels twice and I plan to make them again. My 4 year old son asked me twice in the last week when we were going to have cinnamon rolls again so I think I will be baking those soon. I also hope to get back to the anadama bread.

I can’t wait to make the ciabatta!