Rose’s Traditional Challah
Posted: 20 April 2008 02:10 PM   [ Ignore ]
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I weigh out all of Rose’s ingredients in grams, and usually, dough comes out perfectly. With the Challah, I found that I had to knead in a lot more flour in order for it to form a tacky dough. Ultimately, my dough weighed 3 pounds 7 ounces, while according to the recipe it should have weighed 3 pounds 5 ounces.

I had some very old flour that I mixed in. Do you think that could have affected the dough?

My bread came out tasting just kind of so-so. It’s a little on the dry side, and lacks somewhat in flavor or sweetness. From everything I’ve read, it sounds like that’s just the way challah is. Also, check out all that oven spring! Good Lord! Did my bread turn out right?

Speaking of old flour, how does old flour affect the end product of bread, cake, cookies, etc? Is it ok to use old flour?

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Posted: 20 April 2008 04:49 PM   [ Ignore ]   [ # 1 ]
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I’ll let one of the more experienced bread bakers address your bread questions.  As for your flour - how old is old???  If you store your flour carefully, it can last for years.  Btw, love the photo of your challah from above - looks fantastic!

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Posted: 20 April 2008 05:54 PM   [ Ignore ]   [ # 2 ]
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Hi Patrincia,

Thanks for the compliment. I think there’s too much oven spring on the bread, so next time I think I’ll let it rise a lot longer before baking. I just couldn’t understand why I had to add so much more flour just to bring it to tacky.

As for the flour, I think it was like over 5 years old. I kept it in the freezer, though. smile

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Posted: 21 April 2008 10:59 AM   [ Ignore ]   [ # 3 ]
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Here’s some info Rose posted at http://www.realbakingwithrose.com/2006/11/harvest_king_flour_tips_and_re.html

* Flour should be stored in an airtight container in a cool area. It will keep for about a year, and much longer if it is stored in the refrigerator or freezer. Old flour will not smell bad but it will lose it?s ability to provide good structure to the bread.

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