This week’s Maggie Glezer Sourdough Challah is looking pretty good despite the debacle that went into their creation.
There is definitely double the oil in these loaves; the dough was super-shiny and almost translucent. (however, the exterior shine in the picture is from my oiling the strands as I rolled them)
I am really worried about how these loaves will perform. For one thing, the dough really wants to spread. The snakes got a little bit “wide and flat” just sitting on the table waiting for me to roll them out. :-o
Here’s what I have done to salvage them: stuck them in loaf pans so they will rise up, not out; oiled the strands so they’ll retain their definition better; pop them in the fridge to retard overnight.
Actually, this last may be a disaster in itself, because there’s a chance they could overproof during the night and be flaccid, liquid-toady blobs by morning.
Meanwhile, they’re looking good – despite my amateurish and distracted efforts, I suppose.
Rose a bit overnight, but not a ton. For sure, the braids lost some definition. Left on the table for 2 hours while we went out, baked at 350° when we got home (I left plenty of time for the stone to preheat – indeed, I baked lunch bourekas at 425° first before turning down the temperature!).
Here they are, brushed with egg, ready to go in (not sprinkled yet; I used poppy).
I baked them long, because loaf pan loaves take longer. Maybe 45 minutes? They rose okay in the oven, though I would have liked to see more spring after such a lackluster second fermentation.
Underside looks nice!
Will report back tomorrow on how they tasted… after all those mishaps, maybe they will be delicious after all.
(post-Shabbos postscript: oy vey, this was SO bad. See my 6ws for details)