It's ALIVE!

[mamadeb]

Inspired by kressel's post, I decided to bake some challah. I bought yeast, high gluten flour, oil, eggs and sugar. I used a recipe in the old Spice and Spirit - the yellow paperback instead of the blue hardcover. Mostly because I could find it, except I reduced the sugar by half. I don't like sweet challahs. Also, I added a pinch of saffron to the water.

It's been rising for less than an hour and it's already *huge*, and when I jab two fingers into it, the impression stays. Do I need to add more flour?

Comments

[geekosaur]

If the dough were sticky you'd need more flour — but you'd have known that before you set it to rise. Possibly you just used hyperactive yeast. (I have some that claims to be "rapid rise", which I use when I'm short on time instead of the normal yeast.)

Sounds to me like it's ready to be punched down and braided, in fact. (Mine should hopefully be there in a half hour or so.)

[mamadeb.livejournal.com]

It very much was - just the right degree of sticky. Beautiful, in fact.

I did use rapidrise yeast, which was the only kind of dry yeast in my supermarket. As I wasn't certain of recipe when I bought it, I didn't want to get fresh.