Challah
Hello friends! Growing up, all the bread I knew about was either wheat bread, or some variation of soft white bread. Oh, and rye bread, the light kind loaded with caraway seeds. To this day, after 22 years of baking professionally, I still don’t relate to people’s love for great crusty loaves. As an example, I’ve made thousands of baguettes over the years, and I judge them by their flavor and crumb structure. The idea of a crunchy crust is…