hello everyone and thank you for joining
us to make this amazing color recipe
easy scrumptious delicious so let's jump
into it
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so hiding
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I mean
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at this point though is still tacky and
you're going to cover it and let it sit
for about 20 minutes and once that's
done you're gonna see that has fluffed
up the robe it you're gonna cover it
again and then just give it a few spin
or needed a few seconds and then you're
going to see that it's much more supple
and on the side of the bowl as well
there's no more residue which is a
telltale sign that it's ready for it to
be covered again and for us to let it
rise for 45 minutes after the door will
have risen for 45 minutes it will have
doubled in size and it's going to be so
much more supple you will need it for
two to four minutes to take out the
pockets of gas that has accumulated
while the dough was rising after you're
done you're going to be ready to do a
fashion color or take their color and
you can see the card up above to have
more explanation then you're going to
cut them though in a number of halle you
want to do out of your dough I usually
make a color per batch of dough you can
weigh every piece to be more precise and
afterwards you are going to cut every
piece that you just separated in a
number of strands you want to do your
challah the shape of your hollow I'm
gonna weave today therefore I separated
that my piece and for and I just roll
them out about equal and houndin budzo
and then afterwards I'm going to simply
weave them I'm going to start the
weaving by putting a piece on top and
then underneath the second one and
we'll do the reverse with the other one
meaning that it will go up and down but
on the opposite side of this trend
what's that you've done that you're
going to start your weaving by taking a
piece and going over and under the next
one and after two strand you're going to
reverse the motion and you're going to
go up and down but on the other side
ones that you cannot do anything you
will simply tuck all the edges what's
that it's done you're going to cover and
let it rise for 45 minutes to check for
blood spot you just have to sway is the
yolk of the egg in the egg shell a few
times to make sure that you don't see
any blood
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this recipe comes out perfect every
single time whether you use a whole
wheat flour or spelt flour white flour
the outside is crispy the inside is
fluffy and tender and airy is just an
amazing recipe to add to your recipe
book I cannot wait to read your comments
below did you do it how did it go did
you tweak it until next time don't
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