Challah, magnificent Challah! This sweet bread is loved and enjoyed by millions the world over. In this course you will learn to bake three various types of Challah:
The formulas will also have variations using different ingredients and methods. The two methods are to mix with a dough mixer and to mix by hand.
The variations will contain different ingredients or dough formulas with changes for milk/non milk, butter/oil, sugar/honey, different egg washes and various toppings.
You will also see professional baker Andrew Meltzer as he demonstrates how to braid different styles of Challahs from one single braid all the way to seven braids and a six pointed star Challah!
Join me, learn to bake your own magnificent Challah and see why so many people love Challah!
Hello and welcome to the course, "Magnificent Challah!" Find out what is going to happen in the course and what to expect. It's so nice that you joined me!
Resource links for Challah sites online.
A word about the Challah in this course.
See how to find and download any pdf files for formulas or e-books etc.
Bake up this dessert Challah in one day. Start in the morning and serve it for dinner dessert!
This is the formula to printout and follow for making up the Toffee Chocolate Dessert Challah.
Let's mix up the dough for a super magnificent dessert Challah. This Challah is a yeasted bread and is filled with toffee candy and chocolate for a scrumptious showy dessert.
Bulk ferment is the first ferment after the dough is mixed. Bulk ferment your Challah dough in a warm place.
Let's prepare the filling for our dessert Challah. It's time to chop some candy bars and chocolate chips!
See how to fold dough and then finish up the bulk ferment for this lovely dough.
This is so much fun. Roll out and the strands of the dessert Challah.
Let's roll up the strands with chopped up toffee and chocolate.
Watch how to braid a round Challah. It's fun and easy!
Make up your egg wash and then final proof your dough. Final proof is the time the dough raises just before baking.
Pre-heat your oven and bake your beautiful dessert Challah.
See the finished Toffee Chocolate dessert Challah and watch me slice it open... and sample it! Yum!
Access a link on Youtube for a fourteen day by day tutorial on making your own starter - see it! Also download a 32 page e-book called "Make Your Own Sourdough Starter," to help you make and care for your sourdough starter.
If you need to find out more about sourdough baking basics, there is a discount coupon in this lecture so you can take a beginning course which covers the basics.
This is the formula to make a 60% hydration motherdough pre-ferment. This is a downloadable resource.
In this lecture see how to make and feed a motherdough pre-ferment.
This is the formula for Sunrise Challah. There is also a printable pdf version of this formula available as a download.
Let's start by mixing our hybrid Challah dough using both a sourdough motherdough and some commercial yeast.
After the dough rests, let's finish our mixing.
I't time to bulk ferment the dough. Bulk ferment is the first ferment of the dough after mixing.
The Challah strands need a pre-shaping, not only for strength, but it makes it easier to form the final strands.
Let's shape the bottom Challah first.
The top of this double decker Challah is a three strand braid. Let's make it!
Let's put the top and bottom Challah together and see our magnificent creation!
This Challah needs one more proof (final fermentation time) and an egg wash before baking.
It's time to bake our magnificent Double Decker Challah! Won't your family be amazed!
See the finished Double Decker Challah then watch me slice it... and eat some!
Fun Quiz about Challah
This is the formula for Soft Challah. It is an unusual way of making a Challah but it results in a soft, sweet Challah that family and friends will rave about.
This soft sourdough Challah uses scalded flour in the formula, see how to make the scalded flour in this lecture.
After the flour is scalded, add the rest of the wet ingredients.
Now that the wet ingredients are ready, let's make the dough!
It's time to bulk ferment and fold the dough for gluten development.
Pre-shape the Challah strands.
Shape your Challah strands into nice tapered ropes.
Watch how to braid/plait a six stranded Challah.
It's time to let the Challah raise for the last time before baking. Let's give it an egg wash first!
It's time to bake our lovely sourdough Challah!
See the finished loaf and watch me slice into it. Of course with Challah, you can also pull apart the warm pieces and eat it with fresh butter!
Watch as I roll out and braid a more narrow six stranded Challah. This is a variation of the more plump stranded Challah.
This is an additional formula for an overnight sourdough sponge Challah.
Meet professional baker Andrew Meltzer who will show you various ways to braid Challah.
Andrew starts off the class with an introduction (he made a whole wheat dough for the class because it was at a "Wheat" conference, but he doesn't like to use whole wheat for making Challah. He demonstrates how to make a one standed Challah braid.
Andrew demonstrates how to braid with just two strands.
You can actually learn something new about how to braid a three stranded Challah.
It's amazing that there are so many ways to braid Challah! See two different ways to braid a four stranded Challah.
Andrew demonstrates how to braid with five strands using a rope and then dough.
See Andrew demonstrate how to do the classic six stranded Challah braid.
This is a really beautiful round Challah shape. It is woven and then folded under itself.
See a six pointed star shaped Challah with 18 strands braided and assembled.
A seven stranded Challah is a bit unusual, see it demonstrated in this video.
This lecture contains photos of the beautiful Challah baked by the women who tested the formulas for this course. I am deeply grateful to them for their labor of love and I wish to give them credit for the invaluable assistance and magnificent Challah breads they baked.
Find discount coupons to my other sourdough baking courses on Udemy and other special offers in this bonus lecture. Also there are links to find me online.
In this lecture find easy access to all of the formulas and downloads of the course.
Teresa loves teaching serious home bakers, how to bake real sourdough bread! She worked at two different bakeries besides baking at home for over 40 years. Thirteen years ago, she built a business (Northwest Sourdough) around teaching others how to bake real sourdough at home. She published a four volume book called, "Discovering Sourdough," "Extreme Fermentation" and also, "Make Your Own Sourdough Starter." Teresa also published her memoir titled: "Reach for Joy," under the pseudonym, TL Reys.
Her Bread Recipes and Formulas from her books and blog and baking courses have been featured on TV and spread all around the world through online forums, her active Facebook group, Perfect Sourdough, Youtube channel and her site, Northwest Sourdough.
Northwest Sourdough is featured in the resource section of Peter Reinhart's book," Artisan Breads Every Day." Teresa was also one of the photographers for "The Grain Gathering" in it's early years when it was called, "Kneading Conference West." She has been featured in numerous articles, magazines and interviews. She was selected as one of the top ten Udemy instructors in 2015 and now has ten sourdough baking courses on Udemy.
Most of all, Teresa loves to see YOU pull a crispy, crusty, holey sourdough loaf from your own oven! Yes, you can learn to bake the best bread in the world!