SC - Challah

[Jeff Botkins]

Great !  Thanx for the info.....

Jeff

Decker, Terry D. wrote:

> > I have a quick question on this one....
> > Have you ever used a Baking Stone in place of a greased pan for this ??
> > And if so, did you make any modifications to the baking temp and Time ??
> >
> > thanx !
> >
> > Jeff
> >
> You shouldn't have to change the time and temperature with a bake stone, but
> it does need to be pre-heated.  This means you have to transfer the bread
> from the second rise to the stone, which can be a real pain with a soft
> doughed bread (I've damaged the loaf a number of times in the process).  The
> greased baking sheet avoids the problem.
>
> I don't know about challah, but most enriched doughs tend to be soft.  If I
> were going to bake it on a baking stone, I would consider letting the loaf
> rise on a board on baking parchment, then transfer the parchment and the
> loaf to the stone using the board as a makeshift peel.  After baking, the
> parchment should simply pull away.
>
> Bear
>
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