I’ve been trying to think of new techniques to try in time for the baking weekend and one I haven’t done before is braiding. Brad did a braided loaf last time we were at his place so I used the challah recipe from Jeffrey Hammelman’s book and did a six braided version after watching an explanation of how to do it by Maggie Glazer in this video
http://www.finecooking.com/videos/braiding-challah.aspx
I only did one egg wash before they went in the oven but two washes with the first at the start of the final proof are also recommended and adding a tablespoon of water to one egg. I’ll try a sourdough version when I get time.
I also want to try croissants again.
Ben
bethesdabakin@conzieu 2013 
That’s a very beautiful braided loaf! I think, and I bake 2 challah each week, that getting the braids to be that beautiful and not crack from the rising is a significant challenge. I don’t often achieve the definition you posted. I am currently using a formula that specifies 12 yolks ( and no whites) for about a kilo of white flour. Direct method, about 14% of both oil and sugar, 40% hydration, the formula is from p-102 of Gisslen’s Professional Baking. It is a very rich challah, and since I make one with chocolate chips for the kids, that one is really pastry rather than bread. I often don’t even have it with food, but stand alone with a cup of black coffee the next morning. I actually prefer 9yolks and. Whole egg or 2 to get to the 20% yolk specified in the formula. Happy to make one in September. Like to see how much yeast and rising times for your braids, though.
Using the Hamelman recipe and 1kg flour the eggs were 5 yolks and 3 whole eggs along with only 5.5% sugar and 7.5% oil (I used olive oil) so that recipe was less enriched than your recipe. The fresh yeast was 2.5% and bulk and final proving times were each about 2 hours and it made 2 of the loaves shown in the picture baked for 40 minutes around 190C.
Ben
Ben, I am totally in awe of your braiding!
Ditto about croissants.
Adam
Thank you: it was probably more a matter of beginners luck and that video by Maggie Glezer which helped a lot. That particular loaf was destined as a gift for some friends in Brighton last weekend who were pleased to receive it (and the husband is, incidentally, Jewish so appreciated a bread of Jewish origins). I haven’t any French friends to make croissants for though! I was walking round the Selfridges Food Hall the other day (my job is based in Central London now) and there was a very nice looking challah from the Lithuanian “Karaway Bakery” who are based in the Westfield Centre in Stratford. It had poppy seeds on alternating braids which was a nice touch. Their other bread looked great as well. They were featured in the latest Paul Hollywood programme on bread.
Ben