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-> Household Management
-> Kosher Kitchen
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amother
Mauve
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 Thu, Feb 20 2020, 9:22 am
| lilies wrote: | | It works for kneidlich. |
Yes, but its possible bc it gets cooked right away. I didn't see a difference in challah.
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M0mmy
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Thu, Feb 20 2020, 10:31 am
| amother [ Mauve ] wrote: | | Yes, but its possible bc it gets cooked right away. I didn't see a difference in challah. |
That's exactly what I was thinking.
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M0mmy
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Thu, Feb 20 2020, 10:32 am
| lilies wrote: | | It works for kneidlich. |
I always heard that the difference between making hard and soft kneidlach had to do with covering or uncovering the pot. Works for me.
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FranticFrummie
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Thu, Feb 20 2020, 11:49 am
Whenever I try to make a sticky dough, I braid it an then it all runs together and becomes a lump! You can't even tell where the braiding was, there's no sign of it.
If I try to add more flour, then the challah comes out hard and impossible to chew.
Either way, it's more like a focaccia than anything else.
I am a really good cook, but no matter what recipe or temperature or technique -
I FAIL CHALLAH EVERY TIME!   
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amother
Mauve
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Thu, Feb 20 2020, 11:59 am
| FranticFrummie wrote: | Whenever I try to make a sticky dough, I braid it an then it all runs together and becomes a lump! You can't even tell where the braiding was, there's no sign of it.
If I try to add more flour, then the challah comes out hard and impossible to chew.
Either way, it's more like a focaccia than anything else.
I am a really good cook, but no matter what recipe or temperature or technique -
I FAIL CHALLAH EVERY TIME! |
You need an exact recipe. Its not good to add water or flour once the dough is kneaded, so its best to have the proportions right at the beginning.
Oil can be added rather than flour.
In general a cup of water per lb. sounds right. If youre adding a lot of eggs, then decrease the water.
If you want to share your recipe Id tell you if it sounds right. Ive done challah probably several thousands of times (I never bought, and married two decades)
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amother
Copper
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Thu, Feb 20 2020, 12:42 pm
I raise the heating thermostat so my dough can rise in a warm room.
I insert the braided dough into a cold oven set at 350.
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