Thank you for making this video!! I’ve made this bread a couple of times and I find the dough more sticky then her usual breads so I happy it wasn’t just me! I also had issues with the braiding so your visual helps me a lot!!! I think it’s our favourite bread now!! Thanks again I really enjoy and appreciate your videos!!!
I'm so glad we are thinking alike on this Celine! i thought it was odd when I was working with it but I want to make sure I'm giving a true account of how the recipe is working for me so I'm glad I'm not alone in the sticky dough. I'm happy the visuals helped. I was pretty impressed with my first braiding attempt. I may become a semi professional gluten free bread baker yet lol. Thank you so much for watching and I'm glad I could help!
That looks great! I've found Kat's timings are off for my oven and I always have to go over the time by quite a lot of time. A probe thermometer is invaluable for bread baking
I couldn't agree more with the probe thermometer Bev! I should have grabbed it for this. I've gotta say though Kat's recipes are pretty spot on most of the time so I'm taking this as a teaching momemt for me and not fail. I love her recipe approach.
Fully removing the bread from the oven repeatedly to check the temp didn’t do you any favors with the baking time. Hopefully next time you make it you won’t have to check it as much and will get a more consistent heat and bake.
No it didn't but at that point in the baking the rising and initial bake was completed so it's just a matter of the bread being cooked through. Hopefully next time will end up with better results. Thank you for watching and sharing your thoughts.
@@SavorySaver I bet it was the proofing then, as you’d mentioned. I actually make this recipe in a loaf pan sometimes with just a simple two-strand twist and it makes a great sandwich loaf. I usually only have to proof it for like 45 minutes. Also I keep a cast iron skillet in my oven to set breads on because I feel like it helps with that dense bottom that GF breads can tend to get. Similar to a baking stone. Major game changer for me!
Hi! ❤️ I love your recipes! 😃 would you like to use one of mine??? I’m italian and I transform my family’s traditional recipes into gluten free ones! 😃 All my videos have a description in english, but if you need more info please contact me 😃
Thank you for making this video!! I’ve made this bread a couple of times and I find the dough more sticky then her usual breads so I happy it wasn’t just me! I also had issues with the braiding so your visual helps me a lot!!! I think it’s our favourite bread now!! Thanks again I really enjoy and appreciate your videos!!!
I'm so glad we are thinking alike on this Celine! i thought it was odd when I was working with it but I want to make sure I'm giving a true account of how the recipe is working for me so I'm glad I'm not alone in the sticky dough. I'm happy the visuals helped. I was pretty impressed with my first braiding attempt. I may become a semi professional gluten free bread baker yet lol. Thank you so much for watching and I'm glad I could help!
That looks great! I've found Kat's timings are off for my oven and I always have to go over the time by quite a lot of time. A probe thermometer is invaluable for bread baking
I couldn't agree more with the probe thermometer Bev! I should have grabbed it for this. I've gotta say though Kat's recipes are pretty spot on most of the time so I'm taking this as a teaching momemt for me and not fail. I love her recipe approach.
I also mist babka and challah with water before rising
Would it be better to wet your hands instead of using more flour to shape the dough.
Just curious
That would be worth a try. Sometimes one method works better than another.
I find wearing gloves and oiling really helps with any challah
Great tips. Thank you so much for watching and sharing those!
I spray with oil
Great tip. Thank you
Fully removing the bread from the oven repeatedly to check the temp didn’t do you any favors with the baking time. Hopefully next time you make it you won’t have to check it as much and will get a more consistent heat and bake.
No it didn't but at that point in the baking the rising and initial bake was completed so it's just a matter of the bread being cooked through. Hopefully next time will end up with better results. Thank you for watching and sharing your thoughts.
@@SavorySaver I bet it was the proofing then, as you’d mentioned. I actually make this recipe in a loaf pan sometimes with just a simple two-strand twist and it makes a great sandwich loaf. I usually only have to proof it for like 45 minutes. Also I keep a cast iron skillet in my oven to set breads on because I feel like it helps with that dense bottom that GF breads can tend to get. Similar to a baking stone. Major game changer for me!
@@Chet_Thornbushel Great Tips! Love those. Thank you so much.
Hi! ❤️ I love your recipes! 😃 would you like to use one of mine??? I’m italian and I transform my family’s traditional recipes into gluten free ones! 😃
All my videos have a description in english, but if you need more info please contact me 😃
Thank you so much for reaching out. I’ll take a look at your channel. I’m always looking for new gfree recipes to try. Thank you!
@@SavorySaver 😃❤️❤️