100 Minute Challah in 3 Hours


I saw this neat recipe for 100 minute challah on yeastspotting, contributed by Simply Enjoy Food (update: can still find recipe here).

The idea is simple. You just mix together dough ingredients, a la no knead bread, and then develop the dough through a stretch and fold method. Also, you speed up the fermentation through sticking the dough in a 200 degree oven. After just 14 minutes, stretch and fold, another 14 minutes stretch and fold, and then another 9 minutes before shaping. The preheat your oven to 350 degrees and shape your challah. Bake it off after a mere 5 minutes rise.

The dough was very wet after just mixing, which is good, nothing to be alarmed about. Everyone says how challah should be made with a dry dough, but I have found (and others I know concur) that wetter is better with challah dough.

After two stretch and folds, the dough went from unmanageable to just lovely. I veered from the time schedule because I had to run out on an errand at the beggining and end of the proccess. So I gave the dough a half hour before the first stretch and fold, and I gave it another stretch and fold period after the nine minutes was up.


When it came time to give the shaped loaf its 5 minute rise, I had to go out for a while and the loaf ended up rising for an hour. But, if you subtract out the time I added in for extra rising time, I could have been finished with the bread in 100 minutes. It took three hours because I stretched out the prep time on purpose.

The final bread was delicious, with a lovely crumb.


I want to try this again with a larger batch of dough made with 5 lbs. of flour. Six loaves in 100 minutes? Now that would really be something!

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8 Responses to “100 Minute Challah in 3 Hours”

  1. Julia @ Mélanger Says:

    Wow, that’s really quick for challah. I always worry when I try to speed up the process that the bread will take on a really yeasty flavour. The crumb looks lovely.

    • pragmaticattic Says:

      Thanks Julia. The stretch and fold method is amazing for getting a nice crumb. I, too, was a bit worried, but there was no excessively yeasty flavor at all.

  2. Richa Says:

    Beautiful and quick challah! wow!.. this goes to position 1 in my todo list! keep posting!

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