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amother
OP
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 Mon, Sep 18 2023, 3:56 pm
DS 14 and I made 3 HUGE batches of challah for Rosh Hashanah. We tried a new recipe we thought looked good (lots of honey and raisins!)
The dough rose great and shaped into round challah perfect.
Except....the challah was SO dry and flaky. I noticed one batch was flaky after baking. The other 2 looked fine!
What could we have done wrong? We worked so hard, so it was very disappointing.
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amother
Oldlace
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Mon, Sep 18 2023, 4:04 pm
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amother
Mintgreen
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Mon, Sep 18 2023, 4:07 pm
What about oil/fat and water content of the dough, before baking? Was it already dryish and crumbly then?
Alternatively, maybe it got baked too long? I find that overbaking makes my challot dry.
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amother
NeonBlue
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Mon, Sep 18 2023, 4:23 pm
My challah turns out flaky a lot .. could be because I am letting is rise for too long.. how long should the dough be rising for in general?
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amother
Babypink
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Mon, Sep 18 2023, 4:27 pm
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amother
Oldlace
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Mon, Sep 18 2023, 4:39 pm
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Up to an hour after kneading and up to an hour after braiding. Otherwise you get a dry and crumbly texture challah.
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amother
Eggplant
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Yesterday at 11:41 am
| amother Oldlace wrote: | | Up to an hour after kneading and up to an hour after braiding. Otherwise you get a dry and crumbly texture challah. |
Is this really true? I just read the first rise should be 2 hours
I try so many recipes and the texture is always not bakery level. It’s always crumbly shabbos day for sure. I thought maybe it was my Bosch because it’s not working 100%
Help!
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amother
Wandflower
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Yesterday at 12:51 pm
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Could be a bad recipe. I let my challah rise for 2 hours after it’s mixed up and another hourish after shaping and it’s not dry.
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egam
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Yesterday at 1:05 pm
Few things can contribute to this problem.
Too much flour
Not kneading enough
Over proofing your dough
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egam
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Yesterday at 1:14 pm
| amother Eggplant wrote: | Is this really true? I just read the first rise should be 2 hours
I try so many recipes and the texture is always not bakery level. It’s always crumbly shabbos day for sure. I thought maybe it was my Bosch because it’s not working 100%
Help! |
No homemade challah would have a texture of the mass produced challah. No will it stay fresh as long as bakery challah. Most bakeries add dough enhancer (conditioner) that affects the texture. They also have professional proofing cabinets and ovens with controlled humidity.
But I love my homemade challah much more than the bakery ones.
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amother
Wandflower
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Yesterday at 6:28 pm
| egam wrote: | No homemade challah would have a texture of the mass produced challah. No will it stay fresh as long as bakery challah. Most bakeries add dough enhancer (conditioner) that affects the texture. They also have professional proofing cabinets and ovens with controlled humidity.
But I love my homemade challah much more than the bakery ones. |
Agreed. I don’t understand the appeal of bakery challah unless you can’t make and need to buy. Homemade tastes wayyyy better!
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