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Forum
-> Recipe Collection
-> Challah and Breads
rosenbal
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 Wed, Dec 30 2015, 12:14 pm
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Need advice on making large challahs. How long to bake and what temp so I know they're done inside but not overdone. Please be specific in terms of how many loaves from how much dough etc.
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rosenbal
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Wed, Dec 30 2015, 7:25 pm
Bump
Want to make sure gets baked inside but not burned on outside. Would like to avoid trial and error 
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youngishbear
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Wed, Dec 30 2015, 7:50 pm
I have made a single challah out of a full 6 pound batch and never had it raw on the inside.
I put it in the oven same as all the time. I set the temperature on the lowest for 30-45 minutes for it to rise, and then turn up the heat to 350 for an hour for the baking.
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rosenbal
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Wed, Dec 30 2015, 9:45 pm
| youngishbear wrote: | I have made a single challah out of a full 6 pound batch and never had it raw on the inside.
I put it in the oven same as all the time. I set the temperature on the lowest for 30-45 minutes for it to rise, and then turn up the heat to 350 for an hour for the baking. |
Thank you for responding! So you had it rise in the oven? I usually have them rise covered on a counter. Why do you do it that way?
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youngishbear
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Wed, Dec 30 2015, 9:48 pm
| rosenbal wrote: | | Thank you for responding! So you had it rise in the oven? I usually have them rise covered on a counter. Why do you do it that way? |
I faithfully follow my aunt's recipe. I don't know the logic or chemistry behind it. Maybe the temperature in the oven is easier to control than on the counter? I know the first round of rising is affected by season and house temperature.
The dough rises for half hour, then I punch it down. After another half hour I shape them, smear eggs for shine, and put them in the oven to rise.
Can't wait for thst glorious scent tomorrow!
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