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Forum
-> Recipe Collection
-> Challah and Breads
pinkchandelier
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 Mon, May 30 2022, 3:37 pm
Hi, my DH loves a nice crispy crust challah, like one we get from the heimishe bakery. I make homemade challah regularly and would love tips and tricks to get a nice crispy crust and a fluffy interior. Is it my recipe or is there a tip to bake it?
TIA
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devorah1231
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Mon, May 30 2022, 4:46 pm
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Following... When my crust is crispy, inside is dry.
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challahchallah
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Mon, May 30 2022, 4:50 pm
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Try turning up the heat for the last few minutes of baking, or getting the oven steamy by baking with a (non-glass) dish with ~1 cup water on a lower shelf. Add the dish before preheating, but add the water to it right when you put the challah in.
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asmileaday
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Mon, May 30 2022, 4:54 pm
Bake as usual but don't overbake. Allow to cool fully.
Reheat on 275 for about 15-20 minutes. Less if it's very fresh.
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amf
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Mon, May 30 2022, 4:54 pm
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I bake it on 425 for the first 10 min to get a crispy crunchy crust
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sarah14
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Mon, May 30 2022, 5:33 pm
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I bake mine on 450 for first abt 15 min till challah gets a color and then put down on 350 for abt 30 hr. Comes out crispy.
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ra_mom
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Mon, May 30 2022, 5:37 pm
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Egg yolk instead of a whole egg wash also contributes to crispier exterior
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emzod42
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Mon, May 30 2022, 5:46 pm
| challahchallah wrote: | | Try turning up the heat for the last few minutes of baking, or getting the oven steamy by baking with a (non-glass) dish with ~1 cup water on a lower shelf. Add the dish before preheating, but add the water to it right when you put the challah in. |
This. Pan in the oven with water in it underneath. Also bake it on a baking stone if you have for crispy bottom.
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