Made the challah loaves again with consistent results. We are now a house divided; Team Shokupan and Team Challah. I call it a close tie for deliciousness, but if one loaf is produced, there are complaints as to why the other loaf was not made. Brioche will be the next point of contention in the bread wars when the recipe launches. I like them all, but I am still a devotee of a light grain sourdough.
Amazing looking loaf and crumb! Have you tried changing to a flared-sided pan (traditional loaf pan) rather than a straight-sided pan (pullman-style) to help with the "cave-in"? Maybe a longer cooling time in the pan? Keep up the great testing!
Mike - thanks! it happens when it cools, in or out of the pan. Leaving the loaf in the pan is slightly worse, because it doesn't let the crust dry out and set.
Miriam - It's not gravity that is the problem here, it is the vacuum that forms upon cooling, pulling the crust inward. I need a stronger crumb structure and a more set crust.
Made the challah loaves again with consistent results. We are now a house divided; Team Shokupan and Team Challah. I call it a close tie for deliciousness, but if one loaf is produced, there are complaints as to why the other loaf was not made. Brioche will be the next point of contention in the bread wars when the recipe launches. I like them all, but I am still a devotee of a light grain sourdough.
Amazing looking loaf and crumb! Have you tried changing to a flared-sided pan (traditional loaf pan) rather than a straight-sided pan (pullman-style) to help with the "cave-in"? Maybe a longer cooling time in the pan? Keep up the great testing!
Mike - thanks! it happens when it cools, in or out of the pan. Leaving the loaf in the pan is slightly worse, because it doesn't let the crust dry out and set.
What if you hung it upside down like a panettone while it cools down?
Miriam - It's not gravity that is the problem here, it is the vacuum that forms upon cooling, pulling the crust inward. I need a stronger crumb structure and a more set crust.