How Challah are Made
* Bread Flour: 2.51 kg
* Granulated Sugar: 225g
* Egg Yolks: 190g
* Whole Eggs: 350g
* Butter: 190g
* Whole Milk: 850g
* Salt: 50g
* Yeast (Dry): 35g
* Bread Flour: 5 lb. 8.5 oz.
* Granulated Sugar: 8 oz.
* Egg Yolks: 6.7 oz.
* Whole Eggs: 12.34 oz.
* Butter: 6.7 oz.
* Whole Milk: 1 lb. 14 oz.
* Salt: 1.7 oz.
* Yeast (Dry): 1.23 oz.
This is a straight mix, add all your ingredients into a Spiral Mixer and mix for 3 minutes on low and 4 minutes on high.
Let dough bulk ferment for 1 hour.
Scale dough into 2.16kg (4 lb. 12.19 oz.) pieces.
Divide dough into 60g (2.11 oz.) pieces either by hand or with a 36 part hand divider.
Mould each piece of divided dough into a 22.86 cm (9 inch) strand.
Braid 6 strands into a braided load and place on sheet pans for proofing.
Proof loaves until double in size. This will take approximately 1.5 hours.
After proofing, be sure to egg wash each loaf.
Bake loaves at 350°F (176°C) for 20 - 25 minutes. When measured, the loaf's internal temperature should reach 195°F (90.5°C).
Cool & Serve
Enjoy your freshly baked Challah. Yields approximately 12 braided loaves.
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Over 30 Years Bakery Equipment | Kitchen Equipment Manufacturer | SHEANG LIEN
Located in Taiwan, Sheang Lien Industrial Co., Ltd., since 1997, is a bakery and kitchen equipment supplier. Their equipment has been sold in over 60 countries.
Commercial bakery and catering equipment built with CE certification and ERP, PDM, SOP management systems, including dough mixers, planetary mixers, spiral mixers, dough sheeters, deck ovens, bread slicers, rotary ovens, proofers, dough dividers, dough rounders, etc.
SHEANG LIEN has been offering customers high-quality bakery equipment & kitchen equipment, both with advanced technology and 32 years of experience, SHEANG LIEN ensures each customer's demands are met.