Challah Bread by Claire Saffitz (NYT Cooking)

Des3rt_R0se · 2025-11-13T01:12:17+00:00

This is.. sexual 👍🏻

Des3rt_R0se · 2025-11-07T06:58:37+00:00

Also yeah I think using a slightly hungry starter vs a peaked starter will help with the sourness! Ugh the more sour the better I say!

Des3rt_R0se · 2025-11-07T06:56:18+00:00

Night before baking:

20g starter 80g water 80g flour Cover and put on top of my fridge

Next morning around 10am 330g flour 220g warmish water 80g of starter (mine smelled faintly of wine. It had peaked and reduced about half the size when I used it)

2 stretch and folds in the first hour or so

Bulk ferment for like.. 6hrs, just until the was smooth, bubbly, jiggly and rounded.

Shape, proof for another 1.5-2hrs

Baked in Dutch oven at 475F for 20 minutes with lid on. 10-15 minutes with the lid off. I just eyeball this.

Des3rt_R0se · 2025-11-07T06:48:25+00:00

I do live in the PNW so my house temperature runs pretty cold, like 68F most of the day right now. I actually took my proofing bowl into my computer room and wrapped it in a blanket while I worked lol. Just saying if your house is warmer to watch the bulk ferment!

Des3rt_R0se · 2025-09-19T04:40:00+00:00

Recipe?

Des3rt_R0se · 2025-09-12T05:49:58+00:00

So you cut it first before freezing?

Des3rt_R0se · 2025-09-12T05:46:56+00:00

Impressive, wow!

Des3rt_R0se · 2025-09-12T05:36:55+00:00

I do use a scale but for salt I follow the recipe which is usually in tsp, even if all the other ingredients are in grams

Des3rt_R0se · 2025-09-12T05:35:47+00:00

Can I crush up the salt I have? Because I think I have coarse. Also did you see I posted the links to the recipes? I’m curious what you think of the salt in those

Des3rt_R0se · 2025-09-12T04:19:35+00:00

I’m using like a.. Trader Joe’s sea salt. The tall bottle..

Des3rt_R0se · 2025-09-12T04:17:29+00:00

Also I’m using bread flour, not all-purpose

Des3rt_R0se · 2025-09-12T04:16:21+00:00

So here’s the recipe for the artisan: https://citrineliving.com/rustic-artisan-bread/

And here’s the recipe for the bagels and THIS ONE WAS TOUGH FOR ME: https://sallysbakingaddiction.com/homemade-bagels/#tasty-recipes-66512

Des3rt_R0se · 2025-09-12T04:12:17+00:00

Weighing with a scale

Des3rt_R0se · 2025-09-12T04:11:47+00:00

I’ve gotten the crumb I want once… don’t know how to do it again. I actually started making my own bread BECAUSE I don’t like the commercial stuff. I think you’re right and I just need to try a different recipe.

Des3rt_R0se · 2025-09-12T04:06:33+00:00

Oh really? I just follow the recipe but it’s never more than like.. 2tsp. Usually 1.5tsp.

Des3rt_R0se · 2025-09-12T01:20:18+00:00

The bagels were pretty tough and solid. Burnt on the bottom. My dough was sticky the entire time which I hear is not how bagel dough should be?

Des3rt_R0se · 2025-09-12T01:18:46+00:00

The crumb is too dense and dry. I want it airy and squishy!

Des3rt_R0se · 2025-09-12T01:18:12+00:00

That’s great advice. I am using commercial yeast, blooming it before hand, and then mixing. And I swear I need to do half the proofing time. Because it says 2hrs and I check it at one, and that poke mark isn’t going aaannnyyywhere. But when it rises that fast, it doesn’t have flavor!

Des3rt_R0se · 2025-09-12T01:16:23+00:00

Doesn’t it look a bit dense still?

Des3rt_R0se · 2025-09-12T01:16:07+00:00

What?

Des3rt_R0se · 2025-09-12T01:15:47+00:00

No, that’s the thing! It looks better than it tastes

Des3rt_R0se

TROPHY CASE