u/Ill-Bike92

WHOLE WHEAT PUMPKIN CHALLAH
60% whole wheat • 40% bread flour
Ingredients
• 600 g whole wheat flour
• 400 g bread flour total (reserve 30 g for tangzhong)
• 200 g pumpkin bread mix
• 300 g pumpkin purée
• 200 g water, added gradually
• 100 g eggs (about 2 large eggs)
• 80 g avocado oil
• 60 g sugar
• 14 g active dry yeast
• 18 g salt
• Seeds and spices, to taste
Tangzhong: Use 30 g of the bread flour and some of the measured water. Cook, stirring, until thickened; cool before adding to the dough. The 30 g is included in the 400 g total bread flour.
Instructions

1. Make the tangzhong with 30 g bread flour and some of the recipe water. Cook until thickened, then cool.
2. Bloom the active dry yeast in warm water with a little of the measured sugar.
3. Combine the flours, pumpkin bread mix, pumpkin purée, eggs, oil, remaining sugar, salt, cooled tangzhong, and yeast mixture. Hold back some water initially and add gradually only as needed.
4. Knead until the dough is cohesive, smooth, and elastic. Whole wheat dough may feel tackier than white-flour dough.
5. Cover and let rise until noticeably puffy.
6. Divide and shape into challahs. Place on a lined baking sheet and let rise again until puffy.
7. Bake at 350–375°F (175–190°C) until deeply golden and cooked through. Baking time depends on loaf size.
   Notes
   • Check the pumpkin bread mix label: it may already contain sugar, salt, spices, and/or leavening. Adjust the recipe accordingly.
   • Pumpkin purée adds substantial moisture. Do not automatically add all 200 g water; hold some back and add only if the dough needs it

Notes on recipe: I’d add more sugar next time. It’s really good 🎃

4-Loaf Whole-Wheat Water Challah
60% Bread Flour / 40% Whole Wheat • Bread Flour Tangzhong
Makes: 4 loaves, approximately 500 g each
Oven: 375°F
Tangzhong
● 50 g bread flour
● 250 g water
Main Dough
● 650 g bread flour
● 400 g whole-wheat flour
● 400 g water total, divided:
● 150 g water for activating yeast
● 250 g water, added gradually to the dough
● 100 g sugar
● 100 g neutral oil
● 20 g salt
● 10 g active dry yeast

1. Make the tangzhong
   Whisk 50 g bread flour + 250 g water in a saucepan.
   Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste, about 3–5 minutes.
   Remove from heat and let cool until warm, not hot.
2. Activate the yeast
   Warm 150 g of the water until lukewarm, about 100–110°F.
   Stir in the 10 g active dry yeast and a spoonful of the sugar from the recipe.
   Let sit for 5–10 minutes, until foamy.
3. Mix the dough
   In a large bowl, combine:
   ● 650 g bread flour
   ● 400 g whole-wheat flour
   ● Remaining sugar
   ● Cooled tangzhong
   ● Activated yeast mixture
   Mix until a shaggy dough forms.
   Let it rest for 15 minutes.
4. Add the remaining water gradually
   Add the remaining 250 g water little by little, mixing well between additions.
   Do not automatically add all of it. Whole-wheat flour varies in absorption.
   Stop when the dough is soft and pliable but still manageable. It should be slightly tacky, not wet or soupy.
5. Add oil and salt
   Work in the 100 g oil gradually.
   Then add the 20 g salt.
   Knead by hand for approximately 10–15 minutes, until the dough becomes smoother and elastic.
6. First rise
   Cover tightly and let the dough rise at room temperature for approximately 1–1½ hours, until noticeably puffy.
   For an overnight cold proof:
   ● Let it sit at room temperature for about 30–60 minutes
   ● Cover well
   ● Refrigerate overnight
7. Divide
   For four ~500-g challahs, divide the dough into 4 equal portions.
   For four-strand braids, divide each loaf into:
   4 × approximately 125 g strands
8. Braid and second rise
   Braid the challahs and place them on parchment-lined baking sheets.
   Cover and let rise until very puffy and light, approximately 45–90 minutes depending on room temperature.
9. Bake
   Brush with egg wash if desired.
   Bake at 375°F for approximately 25–32 minutes, rotating the pans if needed.
   The finished challah should reach approximately 190–195°F internally.
   Let cool before slicing.

Shabbat Shalom!

This is made with King Arthur Gluten Free Bread flour

Shabbat Shalom

Here’s the recipe:

https://www.kingarthurbaking.com/recipes/gluten-free-challah-recipe

They’re perfection. Loving this recipe

12 medium Jerusalem-style water challahs (egg-free dough) with a tangzhong and an overnight cold ferment, here’s a process that produces a light, fluffy, bakery-style loaf with good flavor and keeping quality.
Dough Formula (12 medium loaves)
Tangzhong
3 cups bread flour
3 cups water
Cook over medium heat, whisking constantly, until it becomes a thick pudding (about 150°F/65°C). Remove from the heat and cool until just warm.
Dough
All of the cooled tangzhong
18 cups (about 2.2 kg) bread flour
4½ cups warm water (about 105°F)
3 tablespoons active dry yeast
¾ cup sugar
¾ cup neutral oil
2½ tablespoons diastatic malt powder
3 tablespoons kosher salt
Total flour: 21 cups (about 2.5 kg)

Day 1
1. Make the tangzhong
Cook the flour and water until thick.
Cool to room temperature or slightly warm.

2. Activate the yeast
Mix:
Warm water
Sugar
Yeast
Let stand 10–15 minutes until foamy.

3. Mix the dough
Combine:
Tangzhong
Yeast mixture
Oil
Add:
Bread flour
Diastatic malt
Mix until combined.
Add the salt last.

4. Knead
Knead by hand for about 20–25 minutes.
The dough should become:
smooth
elastic
slightly tacky
pass a windowpane test

5. Room-temperature rise
Cover and let rise 45–60 minutes.
The dough should increase about 50%, not necessarily double.

6. Cold ferment
Punch down gently.
Cover tightly.
Refrigerate 12–18 hours.

Day 2
7. Remove from refrigerator
Let the dough sit at room temperature for 45–60 minutes.
It should become easier to handle but still cool.

8. Divide
Divide into 12 equal pieces (about 400–430 g each).
Cover and let rest 15–20 minutes.

9. Shape
Roll into ropes.
Braid each loaf.
Place on parchment-lined baking sheets.

10. Final proof
Cover lightly.
Proof at room temperature for 1½–2½ hours.
The dough should become noticeably puffy and slowly spring back when gently poked.

11. Wash (egg-free)
For a shiny crust, brush with one of these:
Aquafaba (best shine)
Oat milk with 1 teaspoon maple syrup
Soy milk
Cornstarch glaze (1 teaspoon cornstarch simmered with ¼ cup water)
Apply one coat before proofing and another immediately before baking.
Top with sesame or poppy seeds if desired.

12. Bake
Bake at 375°F, which you mentioned you prefer.
Bake for:
28–35 minutes
Rotate the pans halfway through.
The challahs are done when:
deep golden brown
internal temperature reaches about 195–200°F (90–93°C)
they sound hollow when tapped on the bottom

13. Cool
Cool on wire racks for at least 1 hour before slicing.
Tips for the fluffiest texture
Use bread flour with 12.5–13% protein.
Keep the dough slightly tacky rather than dry.
Don’t add extra flour while kneading unless absolutely necessary.
Use the full overnight cold ferment for better flavor and softer crumb.
Avoid over-proofing before baking.
Bake until just done; overbaking dries the crumb.
The diastatic malt powder complements the tangzhong—it does not replace it. The tangzhong improves moisture retention and softness, while the malt provides enzymes that help fermentation, browning, and oven spring.

One-Loaf Dairy-Free Tangzhong Egg Challah
Tangzhong
3 tbsp (24 g) bread flour
½ cup (120 g) water
Dough
All of the tangzhong
2¾ cups (330 g) bread flour
1 tsp (3 g) active dry yeast
2 tbsp (25 g) granulated sugar
1 tsp (6 g) kosher salt
1 large egg
1 large egg yolk
2 tbsp (28 g) neutral oil (avocado, canola, or vegetable)
¼ cup (60 g) warm water (100–105°F / 38–40°C)
Egg Wash
1 egg
1 tsp water
Pinch of salt
Optional toppings:
Sesame seeds
Poppy seeds
Everything seasoning
Instructions
1. Make the tangzhong
Whisk the flour and water together in a small saucepan. Cook over medium heat, stirring constantly, until it thickens into a smooth paste (about 150°F / 65°C). Remove from the heat and let cool until just warm.
2. Bloom the yeast
Combine the warm water, sugar, and yeast. Let stand for 5–10 minutes, until foamy.
3. Mix the dough
In a large bowl, combine the bread flour and salt. Add the tangzhong, yeast mixture, egg, egg yolk, and oil. Mix until a shaggy dough forms and no dry flour remains.
4. Knead
Knead by hand for 10–12 minutes (or 8–10 minutes in a stand mixer) until the dough is smooth, elastic, and passes the windowpane test. The dough should be soft and slightly tacky but not sticky.
5. First rise
Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 1½–2 hours.
6. Shape
Shape into a 3-, 4-, or 6-strand braid and place on a parchment-lined baking sheet.
7. Second rise
Cover loosely and let rise for 45–75 minutes, until puffy. A gentle poke should slowly spring back.
8. Egg wash
Brush with egg wash, wait 5 minutes, then apply a second coat. Sprinkle with seeds if desired.
9. Bake
Bake at 350°F (175°C) for 28–35 minutes, until the loaf is a deep golden brown and the internal temperature reaches 190–195°F (88–90°C).
10. Cool
Cool on a wire rack for at least 45 minutes before slicing.

Red sesame seeds: just red liquid color

So funny to me that the one day I missed the show is when I’m in the hospital for my spinal fusion and y’all talk bread. But I am a very committed challah baker. Had to flex my creations with the family. Mmmmmm

♨️♨️♨️

Haven’t watched today’s ep yet because I’m in the ICU recovering from spinal fusion surgery. But I wanted to share some challah I’ve made.

Couple different braiding designs. Loveeee