[Daniel Ronay, baker extraordinaire, shares with us his recipes for both water and egg challahs. Photos by Daniel Ronay. CS]
Bread in its simplest form, requires four ingredients: flour, water, yeast, and salt. Any other specialty breads can have ingredients added to enhance the flavor, color, softness retention, etc.
There are 2 main mixing methods I’ll tell you about. The 1st and easiest procedure used by bakers and homemakers alike, called the Straight Dough Method. The straight dough method is a single step process in which all the ingredients are mixed in a single batch. The dough is bulk fermented and can vary from 1-4 hours depending on conditions.
The 2nd method is called the Sponge and Dough. With the sponge and dough method, the major fermentation is done with a preferment called ,“the sponge”, in which normally 50-70% of the total dough flour is fermented as the preferment stage. Bulk fermentation can be 4 -6 hours, then the dough stage. Advantages of this method compared to straight dough: slightly lower yeast levels, yields bread with better flavor, optimum volume. The disadvantage, however, is its longer processing time in comparison.
16 oz or 454 grams – Water
.75 oz or 21 grams – Fresh yeast
28 oz or 794 grams – High Gluten Flour
.5 oz or 14 grams – Salt
.13oz or 4 grams – Malt Syrup (optional for crust color slight taste)
.5oz or 14 grams – Sugar
.5oz or 14 grams – Shortening or oil
Total weight 2 pounds 14 ounces
Mix about 10-12 min. Ferment @ 80 F. for 90 min. Make up 2 loaves Bake in 425 F. with steam. Easy way to make steam is put ice cubes in a pan on bottom of oven when you first start out.
1.1 oz or 31 grams – Fresh Yeast
8oz or 227 grams – Water
3 0z or 85 grams – Sugar
.56 oz or 16 grams – Salt
4 oz or 112 grams – Oil
5 oz or 148 grams – Eggs
28oz or 794 grams – Eggs
Mix to development ferment @ 80 F. for 60-80 min Make up to 2-3 loaves proof for approx 45 min bake at 350F.