new tip | Imamother

miriamnechama ↓

Mon, Jun 04 2007, 3:23 am

I found thsi new tip and made all the difference in my challas, before I shaoe then I roll out the dough and thend roll up angain, they came outs o much airier and fluffier thank before.

bashinda ↓

Mon, Jun 04 2007, 4:21 am

roll out and roll up? you mean you roll them out with a rolling pin? and what does roll up mean? you make a "jelly roll" type thing out of the dough?

suomynona ↓

Mon, Jun 04 2007, 4:27 am

I once tried that and it was so time consuming, I gave up on the first try.

↑ miriamnechama ↓

Mon, Jun 04 2007, 6:55 am

bashinda wrote:

roll out and roll up? you mean you roll them out with a rolling pin? and what does roll up mean? you make a "jelly roll" type thing out of the dough?

roll out with a rolling pin and roll up like a jelly roll. it is time consuming but worth it.

chen

Mon, Jun 04 2007, 9:22 am

And then after all the rollong and rolling you cut into pieces and braid, or do you just make unbraided loaves?

greenfire

Mon, Jun 04 2007, 9:22 am

actually the less you handle dough ... the fluffier it comes out ...
is that to make the shape nicer ?

creativemommyto3

Mon, Jun 04 2007, 9:26 am

Actually, I just bought that new book " The taste of Challah" by Tamar Ansch and it tells you to do that. My challahs came out beautiful and tasted great. I loved how that book explains everything to the most minute detail. I definetely recommend the book!

↑ suomynona

Mon, Jun 04 2007, 9:34 am

chen wrote:

And then after all the rollong and rolling you cut into pieces and braid, or do you just make unbraided loaves?

you do it to each strand of the braid separately before braiding.

Ima'la ↓

Mon, Jun 04 2007, 9:42 am

I've been doing this for a few years - the challahs come out SO much fluffier and lighter. I think the dough ends up getting handled less than when you roll it into strands. And I don't think it takes much longer.

↑ miriamnechama ↓

Mon, Jun 04 2007, 10:54 am

chen wrote:

And then after all the rollong and rolling you cut into pieces and braid, or do you just make unbraided loaves?

braid and shape... the loaves came out beautiful.

↑ bashinda

Mon, Jun 04 2007, 11:06 am

Sounds like a major patchke to me. Although Icould definitely use some help with my challahs. I'm never that happy with them. If I bake them in the special challah pans they don't brown on the bottom. If I bake them on regular cookie sheets they spread out too much. Is the book very helpful?

↑ miriamnechama

Mon, Jun 04 2007, 11:39 am

I also found make them smaller, I used to do 500 grams a challa but cut it down to 300 grams and it made all the difference as well. when they were igger they didn't shape nicely and spread out smaller chllos dont do that.

miri123

Mon, Jun 04 2007, 11:48 am

thanks that sounds interesting. I will try next time.
After you roll it up do you cut it up and roll it into ropes to be braided?

YALT

Mon, Jun 04 2007, 12:11 pm

I don't roll it with a pin. I just use my fingers to roll it at the same time.

I know it's hard to explain over the internet, but maybe next time I make challahs, I'll take a video and post it.

↑ Ima'la

Tue, Jun 05 2007, 10:04 am

Just to clarify, b/c I think it wasn't clear what we're talking about, you take each small piece of dough that you would normally roll into a strand. Instead of rolling into a strand, you roll it into a rectangle with a rolling pin, then roll it up jellyroll style, roll a little more so it is the right length/thickness - and now you have your strand.

lamplighter

Tue, Jun 05 2007, 11:02 am

thanks 4 clarifying imale, wow that is a patchke!
my challahs are very fluffy (I let them rise for 2 hours then again one hour , then again after shaped). I think id prefer this triple rising bc I ca do other thigns while its goign on then spending so much time shaping my challahs.to all of who dedicate so muhc to making ur challahs beautiful and tasty kol hakavod!