I think this is one of the best proofings I’ve had with Challah to date. I cheat a little, as my new awesome stove has a ‘proof’ button that keeps the rising dough at a constant, slightly elevated temperature. If only the oven had a ‘steam’ cycle, but alas I’ll have to stick with the heated pan of boiling water method.
Couple pics of last night’s Challah bake. I use the recpie from (as usual) Peter Reinhart’s Bread Baker’s Apprentice.






