#22: Small Whole Wheat Challah

[Soepkipje]

http://www.ipernity.com/doc/soepkipje/11671001

[Joe Sloan]

This looks great.  I seem to have a problem with challah over-expanding in the oven giving an ragged crust in the middle.  Any hints?

On Sun, Oct 30, 2011 at 10:26 AM, Soepkipje <Soepk...@hotmail.com> wrote:

http://www.ipernity.com/doc/soepkipje/11671001

[Soepkipje]

I don't have hint but can only tell you how I normally bake my bread.
When I bake bread like the #23 challenge I heat up the oven to maximum
(in my oven to 250 degrees Celsius). Just after I put the bread on
the baking stone in the oven I throw a few icecubes on the botom of
the oven, close the oven and lower the temparature to 200 Celcius).
If I don't want that much oven rise (like for the challah) I make sure
it's fully risen and put it on the baking stone (temperature oven
210-220 Celcius) and (don't add icecubes) and also lower the
temperature to 200 Celcius until it's fully baked. (Btw.I have a small
convection oven)

On 30 okt, 22:13, Joe Sloan <josephdsl...@gmail.com> wrote:
> This looks great.  I seem to have a problem with challah over-expanding in
> the oven giving an ragged crust in the middle.  Any hints?
>
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> On Sun, Oct 30, 2011 at 10:26 AM, Soepkipje <Soepkip...@hotmail.com> wrote:
> >http://www.ipernity.com/doc/soepkipje/11671001

[Soepkipje]

I like your "playing around with #23" :-)). Too bad I can't see some
slices of the bread.

[Joe]

I suspect the "make sure it's fully risen" is the key. Thanks.

[Joe]

It's long gone so it is too late for that. The bread was much denser than yours, a much smaller crumb.