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-> Household Management
-> Kosher Kitchen
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amother
OP
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 Mon, Jul 22 2019, 12:14 pm
my challa comes out kinda heavy inside. I've tasted challah that is airy and fluffy inside and I'd love to be able to do that too. dh says to let it rise more. is that right? more a dough rises the more fluffy it is?
what is YOUR best tip for fluffy challah?
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Chana Miriam S
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Mon, Jul 22 2019, 12:22 pm
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Enough moisture and enough yeast
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amother
Teal
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Mon, Jul 22 2019, 12:24 pm
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Sifted flour, enough yeast and sugar, and don't overknead. Let it rise in an oiled garbage bag for at least 40 minutes & let it rise after braiding for another 40 minutes.
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amother
OP
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Mon, Jul 22 2019, 12:31 pm
| amother [ Teal ] wrote: | | Sifted flour, enough yeast and sugar, and don't overknead. Let it rise in an oiled garbage bag for at least 40 minutes & let it rise after braiding for another 40 minutes. |
I do that. and I follow the recipe for amounts of sugar and yeast...
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amother
Silver
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Mon, Jul 22 2019, 12:33 pm
Let it rise
Let it rise
Let it rise
Let it rise once as a ready dough for an hour, then rise them again once braided for another 20 min
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amother
OP
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Mon, Jul 22 2019, 12:35 pm
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so dh is right, the more it rises the fluffier results I'll get? I was told too much rising makes for a yeasty taste, is that incorrect?
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chanatron1000
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Mon, Jul 22 2019, 12:47 pm
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More rising can add a yeasty flavor, but I think that's a plus.
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hodeez
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Mon, Jul 22 2019, 12:49 pm
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Isn't it good to knead dough a lot so there is gluten formation?
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amother
Lilac
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Mon, Jul 22 2019, 12:51 pm
It depends on your recipe of course but it definitely Helps to use a cup of water per each pound of flour.
While that makes the dough quite sticky - it ends up being fluffy.
Rebbetzin Kaniyevsky’s recipe (no eggs ) is very fluffy.
My recipe is as well:
Add to mixing bowl:
5 Cups warm water
1.5 - 2 Cups sugar - depending on how sweet you like it
4 T dried yeast
Let sit for 10 minutes for yeast to activate
Add
5 lbs flour - preferably high gluten
3 or 4 Eggs - I use 4 but others use 3 with same recipe
1 Cup Oil
3 T Kosher Salt
Mix 10 minutes
Take Challah with Bracha.
Leave dough in mixer - Oil the dough and cover with towel until doubles.
Punch down and form/braid
Let rise another hour.
Egg the challahs (egg yolks with a few sprinkles water) and bake in preheated oven (350) until golden brown.
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chanatron1000
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Mon, Jul 22 2019, 1:20 pm
| hodeez wrote: | | Isn't it good to knead dough a lot so there is gluten formation? |
The amount of kneading needed is a lot, but more than that is still too much.
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giselle
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Mon, Jul 22 2019, 1:30 pm
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Put a pan of water under the rack when preheating and leave in while baking.
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chanatron1000
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Mon, Jul 22 2019, 1:32 pm
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The particular batch of yeast that you use makes a big difference. I've had challahs barely rise and others rise far more than expected, and the only difference was the yeast.
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SuperWify
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Mon, Jul 22 2019, 3:41 pm
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I let in rude in the bowl for 40 minutes then 20 min once braided sitting on the stovetop while the oven preheats.
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Vanilla
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Mon, Jul 22 2019, 4:47 pm
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The fresher the yeast, the fluffier the challah! Once I open a package of yeast, I use it as quickly as possible. If it has been sitting open in the fridge for a while, I toss it. Also, make sure you don't skip the "proofing" step, for at least 15 minutes. I have also noticed that slow,but lengthy rising is very effective.
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ectomorph
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Mon, Jul 22 2019, 4:49 pm
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Rise until ar least doubled
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mig100
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Mon, Jul 22 2019, 4:51 pm
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Bake on 250 first- it rises then. Thennraise temperaturw
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MiriFr
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Mon, Jul 22 2019, 5:08 pm
Maybe you need a new recipe?
I'm currently obsessed with the one bowl honey challah from Milennial Kosher.
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cheerios
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Mon, Jul 22 2019, 6:01 pm
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Are you using a mixer? I found that makes it more fluffy.
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Raisin
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Mon, Jul 22 2019, 6:08 pm
I don't sift flour. I use the devorah heller recipe (its on this site somewhere) in my magic mill and I get tons of compliments every week on it. I use strong bread flour.
When I made by hand my challah often ended up dense because I tended to add too much flour.
My bread machine challah (used a recipe from kosher by design) also came out excellent.
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oneofakind
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Mon, Jul 22 2019, 6:11 pm
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Let rise until doubled. Don't overbake. When I let it get a nice brown crispy crust it comes out denser inside.
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