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Short Summary
Main recommendation: To shape a two-braided challah, roll the dough strands slightly longer than you think, criss-cross them at the center, and braid by alternating right-under-left and top-under-bottom until the loaf is finished. The video also covers sealing the ends, glazing the dough with a spray bottle to avoid deflating it, and loosely covering the shaped loaf before proofing. This is Part 3 of a challah workshop, with three-, four-, five-, and six-braid shapes planned next.
Key Points
- Shaping order: the host plans to move from two-braid to three-braid to four-braid to five-braid to six-braid.
- Strand length: roll all strands the same size, then stretch them a bit longer than the initial roll, since the braid needs extra length.
- Sealing: pinch the ends firmly so the braid does not unravel while proofing; a little flour and water helps seal them.
- Glazing: use a spray bottle filled with slightly wet egg white, since brushing a proofed dough can deflate it.
- Covering: loosely drape plastic wrap over the proofing loaf rather than sealing it airtight.
Details Worth Noting
- Concrete instructions:
- Divide the dough and roll out equal-sized strands. Stretch each one a little longer than you'd expect, then lay two strands in an X shape at the center.
- Lay the strands so the right strand goes under the left strand, and the top strand goes under the bottom strand.
- Repeat the same alternation: right under left, top under bottom, continuing until the strands are used up.
- Pinch and seal the ends well. A small amount of flour and water works as a seal, then fold the ends under the loaf.
- Place the shaped loaf on a prepared baking sheet with plenty of space around it, and more space between loaves if baking several. Expect the loaf to at least triple in size during baking.
- Bake only loaves of similar size on the same tray.
- Save the egg whites from the yolks used in the dough for the glaze. Mix slightly wet egg whites in a spray bottle and mist the loaf, using a light touch.
- If avoiding egg, water can be sprayed instead, which gives a rustic crust with less shine, especially with whole wheat flour.
- If brushing is used instead, choose a natural-hair brush rather than silicone, which is harder to apply evenly without deflating the dough.
- After glazing, cover the loaf loosely with plastic wrap that rests lightly on the dough without creating an airtight seal.
- The shape is said to resemble a traditional challah, tapering from thin to thick.
- The host notes that a practical bakery trick is to use the same size shapes on one tray so all loaves bake evenly.
Bottom Line
Shaping a two-braided challah is mainly about equal, slightly stretched strands, consistent over-under crossing, careful sealing, and gentle glazing and covering to protect the proofed dough before the next braid styles are introduced.
