A reader named Esther sent in her favorite of Tamar’s challah tips:
I have been baking challahs for more years than I can remember and have tried all sorts of tips light and fluffy.
I have tried:
- Soda water
- Punching down the dough in the middle of rising
- Using “meshaper”
- And many more
The winner is:
Tamar’s recommendation to knead for 10 minutes, then rest the dough, then knead again for 4 more minutes in order to fully activate the yeast.
My challahs and rolls are rising considerably more than they used to and are consequently lighter too. This
also means an increased yield per kilo. Thank you!