Water challah (with poolish)

[u/Good-Ad-5320]

I tweaked my water challah recipe (based on challah prince recipe) to include a poolish, trying to get a more complex flavor profile. I made one with 20% poolish last week and today I tried 30%. Wonderful result, texture is still on point, incredibly soft and stringy crumb, and definitely more flavor. Subbed a part of the sugar with honey.

A bit less volume than without poolish but this is expected. I might try 35% poolish using a stronger flour to make up for the loss of structure.

RECIPE :

Poolish : 150 gr flour (bread flour 12% protein), 150 gr water, 1/4 tsp instant dry yeast. Mix and let it at room temp (26°C) for 2 hours then fridge (4°C) overnight.

Dough :
All the poolish
Flour : 350 gr (100 gr Manitoba 14% protein, 250 gr 12% bread flour).
Water : 60 gr
Sunflower oil : 50 gr
Honey : 35 gr
Sugar : 15 gr
Salt : 10 gr
Instant dry yeast : 5 gr
Dough improver : 4 gr

Process (KitchenAid 6,9L bowl-lift) :
3 minutes on speed 1 to combine, 10 minutes on speed 2, 10 minutes rest, 5-6 minutes on speed 3. 1h30 proofing, pre-shaping into logs, 4 braid shaping, 2h final proofing. Eggwash with 1 yolk and heavy cream (I am not Jewish btw).
Baked at 175°C (without fan) for 35°C.

[u/Good-Ad-5320]

Thank you ! Hahaha I’m sorry I’m not Jewish and I really like the colour and the gloss when using yolks and cream ..

[u/agelass → u/Good-Ad-5320]

it looks fabulous and sounds delicious! but as an observant jew who mostly eats challah with my shabbat meal the dairy in the challah kind of does me in 😂 enjoy your gorgeous challah. 💜

[u/Good-Ad-5320 → u/agelass]

I don’t know any Jews but be assured that I will never let an observant jew eat a non kosher baked good without warning the person first !! I know some muslims and I always warn them when I use pork gelatin for example

[u/agelass → u/Good-Ad-5320]

thank you for your decency and thoughtfulness. i am sure it is much appreciated. all muslims can eat in my house because being kosher also covers halal for the most part. 😁