After last week's ciabatta bake (269 comments, incredible crumb shots, and a lot of lessons learned about wet dough), we're shifting gears to something golden, braided, and beautiful. This Saturday, we bake Challah. I'll be sharing videos demonstrating different braiding techniques, from the classic 3-strand to more advanced 4 and 6-strand braids. We'll also cover topping options (egg wash, sesame, poppy, everything seasoning) and shape variations so you can make this bread your own. A heads up: Challah is an enriched dough, and enriched doughs love to proof fast, especially if your kitchen runs warm. Winter helps, but this dough can still get away from you if you're not watching. We'll talk about what to look for and how to time it right. Get the recipe now and read through it before Saturday: 👉 https://pantry.bakinggreatbread.com/recipes/special-round-challah?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Gather your ingredients, clear some counter space, and let's make something beautiful together. Drop a 🙋 in the comments if you're baking with us on Saturday. I want to see who's in!