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-> Recipe Collection
-> Challah and Breads
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zaq
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 Sun, Jun 02 2024, 10:56 am
Your challah overrose, so the gluten strands holding the gas bubbles broke, just like an overinflated balloon. Next time, let it ride for not quite as long. It may take a few trials till you get the timing just right.
You do knead, I mean need, to knead the dough long enough to develop the gluten in the first place. Without the gluten strands acting as the elastic "balloon," the dough will not be able to stretch and hold the gas without breaking.
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Comptroller
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Wed, Jun 05 2024, 8:27 am
maybe this can be helpful
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