Best Challah Bread Recipe ｜How to Make Challah Bread ｜ 4 Strand Challah Braid

[@channi101]

Beautiful work and so relaxing to watch❤

[@littlehandskitchen]

Thank you 😊 hope you enjoy it!

[@ВалентинаУстинова-ь8у]

magnificently

[@littlehandskitchen]

Thank you 😊

[@mariliamartinez3238]

shalom I didn't understand the part where you took out the dough balls that you added to the dough. thank you.

[@littlehandskitchen]

Hi, sorry I don’t quite understand the question. 🤔

[@Ysylla5]

That was Yudane.

[@littlehandskitchen]

@@Ysylla5 Thank you

[@saragoverman2180]

Two more questions. Is this like a Tangzhong method, and could it be made in the mixer?

[@littlehandskitchen]

On the other hand, tangzhong method is a bit different. Normally the ratio of flour to water is 1:5, and we will cook the batter on medium-low/ low heat until tangzhong is formed. Also, the portion of liquid for main dough might need to adjust accordingly. 😌

[@Anzzn]

How did you make the paper container you put them in for baking?

[@saragoverman2180]

You don’t cover the braided dough during the proofing? Also, could you go over the process of the Yudane

[@littlehandskitchen]

As I placed the dough into oven and proof at 38C, so I normally sprayed some water while proofing. If you proof at room temp, then you should cover with a cloth.

[@littlehandskitchen]

For the Yudane, I prepared it a day before: Add 50g boiled hot water (100C) to 50g bread flour, stir until it is mixed. Put it in the fridge overnight. Restore it to room temperature the next day before use.