Does this dough proof once before shaping and once after, just once after, or not at all as the recipe is written?

  • Posted by: Hannah
  • December 20, 2018
Chocolate-Poppy Seed Kokosh
Recipe question for: Chocolate-Poppy Seed Kokosh


Nancy December 20, 2018
Hannah - Both ways are good. If you like the idea of a rise, or the lighter texture from it, use Jamie Geller's recipe. If you want to make kokosh without a rise, use the Koenig recipe or one from the New York Jewish Week.
1) Leah Koenig (whose recipe is here on food52) is a highly respected author and cooking teacher. In this recipe, no rise.
2) Jamie Geller, another fine author and teacher, and she does allow for 1 rise.
3) A recipe in the Jewish Week, a key newspaper in the NY-NJ Jewish community, also has no rise.
Hannah December 20, 2018
Thank you very much!
Leah K. March 18, 2019
Sorry, just seeing this! Indeed, this recipe calls for no-rise or proofing step. It makes the bread-cake super simple to make and gives the crust a super tender, but not puffy texture.
Leah K. March 18, 2019
Just for a bit more background - the kokosh you see in Jewish/kosher bakeries in NYC is typically quite thin-textured but very tender. That is what I was striving for when I developed the recipe, and I think the yeast dough with no rise gets pretty close! Feel free to ask any follow up questions.
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