I thoroughly enjoyed making bread! We made challa and foccaccia, although we did not get to finish the foccaccia. Challa can be made into many different shapes, but we did ours into six strand braids. I thought it just looked so pretty when it was done!
We started by making a sponge, or pre-ferment. This is just a mixture of some flour, water and some or all of the yeast. You just want to get the yeast growing before you start on the actual bread. The longer it ferments, the more flavor develops. Due to our time restriction in class, ours only fermented an hour or two (the formula calls for eight hours). No big deal though; class is for learning the process. Now I can't wait to make yeast bread at home...and neither can my mom!
After the pre-ferment stage, we made the rest of the dough and let it proof. It needs to about double in bulk. Then we punched it down (pushed out all the air) and divided it into six even balls, which then rested for a few minutes. Resting is important because the gluten in the dough is elastic, which means it will go back to its original shape (to a certain extent). You want to give it a chance to do this now rather than after you have shaped it how you want it.
Next, we rolled the balls into long strands. We pinched all the strands together at one end and then began braiding. This wasn't a normal, three strand hair kind of braid. Each strand was numbered and strand number X had to go over strand number Y in a certain order and it was slightly confusing at times. Then we tucked the end of the braid under and put on an egg wash and poppy seeds (that egg wash is what gives it that beautiful color and shine) and baked it.
The highlight of our breadmaking day? My loaf, along with three others, were the best looking in the whole class! Yes, I am proud of that! :) I now know that I really enjoy making yeast bread. And I really enjoy eating yeast bread (I ate at least half the loaf myself...but not at one time!).
I will definitely be making challa again soon!
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