Hala (GOST)

Category: Yeast bread
Hala (GOST)

Ingredients

OPARA
Flour 183 g
Yeast (pressed) 3 g
Water 122 g
DOUGH
Flour 122 g
Salt 5 g
Sugar 21 g
Margarine 8 g
Eggs 2 g
Water 34 g

Cooking method

  • Today I will share a recipe for baking woven challah.
  • According to the standard, challah is woven from four strands of dough, which makes the weaving visible from all sides. Whichever side you look at the challah, you will see a pigtail. This is how it differs from a simple braid or braid.
  • Challah is prepared from sponge yeast dough. The recipe of this bread (as well as almost all current GOST bread recipes) is more than 80 years old!
  • The weight of one bun for premium flour is 200 and 400 g. We will bake challah 400 g.
  • General recipe:
  • ~~~~~~~~~~~~
  • Flour of the highest grade 100 kg
  • Yeast 1.0 kg
  • Salt 1.5 kg
  • Sugar 7.0 kg
  • Margarine 2.5 kg
  • Eggs 15 pcs.
  • Vegetable oil 0.15 kg (for forms)
  • Water (moisture capacity) 50-52 l
  • ━━━━━━━━━━━━━━━
  • Output 132-133 kg.
  • Through simple calculations, we get our recipe for 1 challah weighing 400 g.
  • The fermentation process of the dough and dough is very long, this is due to the small amount of yeast in the recipe. To shorten the fermentation time, it is necessary to increase the amount of yeast.
  • When the amount of yeast is doubled, the fermentation time is also halved. I put 6 grams. instead of 3 gr. to halve the fermentation time. I give the recipe and duration of fermentation for 3 g of yeast.
  • OPARA
  • We heat the water to 30 degrees, dissolve (dissolve) the yeast, add flour and knead the dough. The dough is thick, that is, the consistency is about the same as that of the finished dough.
  • We put the dough in a warm place for fermentation for 2.5-3 hours. Let me remind you once again that in order to shorten the fermentation time, it is necessary to increase the amount of yeast. The number of times you increase the amount of yeast, the same number of times the fermentation time decreases!
  • When the gas formation in the dough comes to naught and it starts to fall off, it is ready.
  • DOUGH
  • We add all the ingredients to the dough, after adding salt and sugar in warm water for kneading.
  • With the egg, I do the following trick - I break the egg into a container for challah lubrication (I bake two at once), stir until smooth and add a couple of teaspoons of this melange to the dough. I leave the rest for lubrication of the hal.
  • Knead the dough until a homogeneous plastic mass. In a dough mixer-mixer, it takes 5-7 minutes. Well-kneaded dough hardly sticks to hands and dishes.
  • Leave the dough in a warm place to ferment for 2 hours. If you increased the amount of yeast, then do not forget to shorten the fermentation time of the dough (see above)!
  • HAL CUTTING
  • Divide the finished dough into four pieces. We give to lie down and roll into bundles.
  • The length of the harnesses is about 20 cm for a haul weighing 0.2 kg and about 22-23 cm for a haul weighing 0.4 kg.
  • Here is the method of cutting halves introduced by the Leningrad stakhanovka Nata Makretskaya. It is about 80 years old and is still not outdated!
  • The loose harnesses are laid side by side along the table by lightly pushing them away from you with the palms of your hands. After repulsion of the fourth tourniquet, by pressing three fingers of the right hand, the ends of all four tourniquets are fastened on the right side.
  • At the same time, with the left hand, the bundles turn sharply towards themselves with their free ends, which should be placed at a short distance from each other (fan-shaped). After that, the right hand takes the second tourniquet from the right side, and the left hand simultaneously takes the leftmost tourniquet. Then the tourniquets are folded back onto the fingers.
  • The tourniquet lying on the left hand is thrown to the right side between the two extreme tourniquets. Simultaneously with throwing back this tourniquet with the thumb of the same (left) hand, a nearby tourniquet is picked up and thrown to the left side on the fingers of the left hand.
  • Following this, the tourniquet lying on the palm of the right hand is thrown to the left between the tourniquet lying on the palm of the left hand and the neighboring tourniquet lying on the table. This tourniquet is picked up with the thumb of the right hand, and then thrown to the right side on the fingers of the right hand. The listed techniques are the main ones in weaving a halter and are then repeated 4 times (with the exception of the first technique of reclining the harnesses).
  • A sequential repetition of four throws of the tourniquets in opposite directions begins with a tourniquet lying on the palm of the left hand.
  • Hala (GOST)
  • After molding, let the challah come up. The proofing is medium so that the challah's relief is not disturbed during baking. Before baking, challah is smeared with eggs or sweet water (100 g of sugar per 1 liter of water). Challah is baked with and without steam. If the challah was smeared with sweet water, then it is better to bake with steam to get the best color of the product.
  • We check the readiness organoleptically - the color of the crust, dry torch. Also, if you have a temperature probe, you can measure the temperature of the challah - it must be at least 98 ° C! (For reference: for rye bread - 100 ° С)
  • Cover the finished challah with a towel and let cool. When it cools under a towel, the crust will steam and not be rough and tough.
  • Bon Appetit!
  • If you do not please with anything, do not be angry.
  • Ready challah
  • Hala (GOST)
  • Challah cut
  • Hala (GOST)

The dish is designed for

400 BC

Time for preparing:

4.5 hours

Cooking program:

Oven

Note

Cooking time is indicated at the rate of 6 gr. yeast and, as a consequence, halving the time of fermentation of the dough and proofing of the dough.

zvezda
Pimander, thanks for the recipe and the whole description! Challah turned out very beautiful, you can clearly see that it is breathable! I will definitely try, I love recipes with a low yeast content, though they made me laugh 2 gr. eggs but you have explained everything.
Are you a confectioner (baker, technologist) by profession ??
OlgaGera
Pimander, please tell me, is the yeast dry or pressed?
I did not find the answer in the text
Pimander
OlgaGerapressed. Now I'll fix it in the recipe.
OlgaGera
Thank you
What do you want delicious)))))))))))))
Pimander
OlgaGera, indulge in cakes or soufflé. I've put a couple of cakes here and a soufflé.
OlgaGera
I love Halu. I need to try to bake. And then I'm even lazy))))))))
Pimander
OlgaGera, try it. It's not difficult and sooooo delicious. And you can be lazy.




zvezda, yes, there is also confectionery (grade 4) education ... among others.
zvezda
Pimander, noticeably! maybe put something new, or else after the holidays we are completely stupid
Pimander
zvezda, and what new you want?
Pimander
zvezda, is it not suitable as a newcomer? SAND PIPES WITH MARMALADE
OlgaGera
And I did bake it. Strictly prescription.
Delicious
Fragrant
I remembered my childhood ...
Pimander, Thank you
Pimander
OlgaGera, but not at all! Pekies for health!
Plyushkin @
I love challah very much. I baked it a couple of times. I was especially pleased that it has such a layered structure (when you separate a piece of challah with your hands, it comes off with such a strip, I hope she explained it clearly). This very layering was characteristic of my mother's pastries (among her friends she was considered a noble culinary specialist, especially in terms of yeast baking). And that did not work for me. I thought it was because my mother used fresh yeast. But no, I baked the challah with dry yeast. Apparently, the matter is in the method of kneading, and maybe cooking. In any case, this is a very elegant and tasty pastry.
P. S. Pleased with the thoroughness of the recipe and the mention of the Leningrad-Stakhanovka method
Pimander
Plyushkin @, glad I liked it! Bake to your health! The quality of the hall does not depend on the type of yeast. The main thing is to take it out well and give it a distance. And of course the recipe itself. Much depends on the proportions of the ingredients.
zvezda
Pimander, Are you sure that I will master all these dances with tambourines and squats? I practiced something on cats ribbons, not very good
Pimander
zvezda, bolder! Everything will work out!
zvezda
Pimander, Down and Out trouble started! I'll try it by the weekend!
Pimander
zvezda, keep it up!
Tanya-Fanya
Pimander, please explain about the eggs.How many are there? 2 pieces or is it 2 grams?

Quote: Plyushkin @

... This very layering was characteristic of my mother's baked goods (she was considered a noble culinary specialist among her friends, especially in terms of yeast baked goods). And that did not work for me. I thought it was because my mother used fresh yeast. But no, I baked the challah with dry yeast. Apparently, the matter is in the method of kneading, and maybe cooking ...

You are right, the secret of the layered structure of challah is in its preparation / cutting. Let's remember pies or buns. The dough is tender, no doubt, but there are no fibers, like in challah!
The flagella are rolled on the challah. And then they also braid them in braids. Therefore, they say that challah is tastier not cut into slices, but broken into pieces
Pimander
Quote: Tanya-Fania
please explain about the eggs. How many are there? 2 pieces or is it 2 grams?
As it is written 2 grams. For one challah (400 grams in ready-made form) there are 2 grams of eggs. This is what the recipe is for.
Tanya-Fanya
Thank you
Pimander
Tanya-Fanya, but not at all.
OlgaGera
I like this bread. I just put a little less sugar.

and to be honest, youPimander, have corrupted me with sponge bread. And now I cannot eat the bread that I baked before. Toy is delicious and aromatic. But now I can't. Here.


Baked in the form of ordinary bread. Vkusnooooo!
Pimander
OlgaGeraThank you for your feedback, glad you liked it!
Doughy - there is doughy. No wonder, apparently, from time immemorial, they baked on dough.
You can also bake in the form. I also thought about it, but in the end I wove it - it's so interesting!

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