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!