Honey tahini challah
Sweet sauces
And then came October, and with October came the rain. It has been raining and gloomy -grey for the whole week, in Washington DC. This weather reminds me very much of the spleen of the Belgian autumns I lived through during my years in Brussels. It’s has a special melancholic beauty, if you look at it from the inside of a warm living room while baking. This is currently my favourite go-to challah recipe. I add a poolish, which takes some additional time but really pays off in terms of softness and lightness of the crumb and crust, and I also add tahini in the dough and brushing, which yields a nice balanced flavour.
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