Serious Eats: Talk
i've been baking challah for a few weeks after not having baked bread regularly for a couple of decades, and i have some questions. how do you get a chewy, pully texture, like the amy's bread challah? mine is very tender crumbed, which is ok, but i'm hoping to achieve the kind of bread that sort of bites back, and that you can pull apart in strands.
is all purpose better than bread flour to get that type of crumb? also, do people have any feelings about sugar versus honey? do you have a recipe you can share? and has anyone tried baking mimi sheraton's challah recipe from in my mother's kitchen? is an autolyse necessary?
hey, you bread bakers, come out and talk to me!