Sourdough Challa, Redish and Blistering

Sourdough Challa – A Miracle, Period!

I never did talk about the sourdough challah I tried (and miserably failed) to bake last summer. Blach! But onward and forward, I tried again yesterday, inspired by a fellow baker who opened a discussion on the topic in the ‘Northwest Sourdough Forum,’ which was inspired by another fellow baker who followed Maggie Glezer’s sourdough challah recipe and posted her most awesome results in ‘The Fresh Loaf.’

Needless to say, I would not have been surprised by a failure just as spectacular as my last, so imagine my surprise when I got a bouncing baby challah that had managed to rise and produce a lovely flavor and texture in spite of, well, me!

Click a pic to enlarge it.

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In all her glory! Umm, its, I mean its, but really, to me, challah is always a girl! Okay, so not “all” her glory – I couldn’t stop myself, but there’s only a baker’s ‘couple’ of slices missing.. 🙂

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What a lovely bottom! Check out the deep reddish blush and the blistering freckles – the hallmarks of a successful sourdough bread:

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The crumb, pillowy, yet with body – nothing wonderbread-ish here!

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The one imperfection – some splitting – minor issue, but a good enough reason to bake another one of these beauties soon – is tomorrow too soon?

The really tough part in all of this was not just eating the whole thing then and there. As it was first ready to eat around 2:30 in the a.m., I got first dibs. Slathered with butter, it was hands down better that any cake I’ve ever eaten. It’s sad that she won’t live long enough to bear little baby ‘French Toasts.’ Oh well, maybe next time? Heh, who am I kidding?!

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