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!
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!
What if you hung it upside down like a panettone while it cools down?