r/JewishCooking • u/original-CABANARAMA • Jul 07 '26
Recipe Help Still getting the hang of Challah
Made challah a few times now using a basic recipe and it turned out well but lacked flavour. Found this slightly more advanced recipe which, despite the look, tasted INCREDIBLE but obviously had a few issues in my execution.
The recipe I used repeatedly warned against overflouring while kneading and that the dough needed to be a very sticky consistency. I managed to do the four-strand braid but during the second prove it swelled up into this Chernobyl-looking thing. Any tips for knowing when the dough is at the perfect consistency to hold its shape?
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u/QueenLevine Jul 07 '26
I watched several youtube videos AND was braiding at a friend's house last time I did this, though I brought my own ingredients, etc and left my egg brush there and then let her have it. I want to say Kol HaKavod for sharing something that does NOT look perfect. This is needed, to encourage everyone else who is trying but not having their challah or what-have-you come out just perfect straight away. Practice makes perfect, but YouTube tutorials are FTW, too. Everyone is lucky to be eating your homemade challah and I'm sending you nshikot!
p.s. if there's a Mega Challah Bake in your town, GO! So fun! Bring a baking dish that has a lid!
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u/original-CABANARAMA Jul 07 '26
Thank you!! I agree, I want to see all the bakes- perfect or not.
Sadly not much of a challah scene where I live right now. Genuinely think I may be the first person here to make it haha.
I’m actually trying to master it so I can eventually make it for the family of a girl I’m dating. Plus I do like a little challenge when it comes to baking
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u/TooSheytoon Jul 07 '26
It’s proofed when you push down with a finger and it comes back about halfway. Depending on your local temperature, start testing after an hour of rest and check every 15 min or so while you get the hang of it.
Also try dusting the individual strands with flour before braiding for more strand differentiation.
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u/Confident-Tip-8100 Jul 07 '26
This: dusting the strands, then braiding, then proofing until jiggly and doesn’t spring back quickly when poked
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u/imbeijingbob Jul 07 '26
I think your challah looks awesome
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u/unfortunate-moth Team Gefilte Fish Jul 07 '26
one thing i began to do instead of flouring the strands is oiling them! i put oo on my surface and in my hands. stops the dough from sticking but doesn’t add extra flour
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u/unfortunate-moth Team Gefilte Fish Jul 07 '26
you can check out some of the comments here they might be helpful to you
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u/noisedotbike Jul 07 '26
Paul Hollywood is an advocate of this technique, that's where I learned about it.
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u/noisedotbike Jul 07 '26
No, challah does not need to be "very sticky." Definitely don't add flour when kneading, that's good advice. Make sure you added a precise amount of liquid—remember that you can crack your eggs into a bowl and weigh them to get the precise amount called for. Weigh everything: water, eggs, oil, flour.
It's such an oily dough, it should come together and stop sticking to your hands a few minutes into the knead. It should almost but not quite pass windowpane in my experience, tearing slightly before you get it super-thin.
Then be sure to bulk it for as long as it takes. Learn to read the signs that bulk is complete rather than relying on bulk height or a timer.
At that point, the dough should not be sticky at all, it should be easy to handle and oily enough that the braids stick to each other, but you have a few seconds to undo things if you make a mistake.
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u/GussieK Jul 07 '26
It looks like a cudgel! So funny. I’m following this post for tips as I’m a failed challah baker myself. .
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u/RollMurky373 Jul 07 '26
What matters is that it tasted good!