What temperature do you bake your challah & for how long?

amother

Sun, Dec 03 2023, 11:12 am

I’ve been baking challah for almost 20 years.
I have no idea what’s going on but lately the inside of my challah is more doughy than we want it to be.
I try to bake it for longer but the outside becomes too well done leaving the inside still a little underbaked.
My oven is new and has the right temperature.
I can’t figure out why my challah texture has changed.

amother

Narcissus

Sun, Dec 03 2023, 12:34 pm

amother OP wrote:

How long is it rising before you bake? Is the dough still cold?

amother

Sun, Dec 03 2023, 12:37 pm

amother Narcissus wrote:

How long is it rising before you bake? Is the dough still cold?

All different amounts of time.
Yes, I place it in the oven when it’s still cold.

amother

Narcissus

Sun, Dec 03 2023, 12:38 pm

amother OP wrote:

All different amounts of time.
Yes, I place it in the oven when it’s still cold.

The dough won't bake evenly if the inside is cold and hasn't reached room temperature.

amother

Sun, Dec 03 2023, 12:39 pm

schoolbus wrote:

400 for 20 min and 350 for 40 minutes

That’s a long time. I guess you make large challahs. My challos are usually medium sized.
What is the texture like?

amother

Sun, Dec 03 2023, 12:41 pm

amother Narcissus wrote:

The dough won't bake evenly if the inside is cold and hasn't reached room temperature.

I meant cold as in room temperature.
I never put my dough in the fridge or freezer.
Also I first put the oven on 220 for 20 minutes for a final rise before I bake.

amother

Sun, Dec 03 2023, 12:43 pm

Maybe Hashem is telling me that I should be baking 5 lbs so I can do hafroshas challah with a brocha.
Lately I’ve been making a small recipe/2 challahs and take challah without a brocha.
My husband has been complaining that the challah doesn’t cut well anymore.
Maybe I just need a new knife??

schoolbus

Sun, Dec 03 2023, 12:45 pm

amother OP wrote:

That’s a long time. I guess you make large challahs. My challos are usually medium sized.
What is the texture like?

I actually make smallish challahs 2 lb pans
I have a new oven I think the new ovens don’t bake as strong
I bake it on 400 to get a nice color

My challahs are known to be beautiful and delicious. Very Happy

amother

Sun, Dec 03 2023, 12:48 pm

schoolbus wrote:

I actually make smallish challahs 2 lb pans
I have a new oven I think the new ovens don’t bake as strong
I bake it on 400 to get a nice color

New ovens don’t bake as strong? That’s interesting…
I put in an oven thermometer to check and 350 is 350.
My neighbor told me she bakes challah on convection bake. I tried that but I didn’t think it baked so well.

lamplighter

Sun, Dec 03 2023, 12:50 pm

375 for 40 min. Nice crust and pillowy inside. I make large challahs.

amother

Gray

Sun, Dec 03 2023, 12:51 pm

350 for 50 min.

Do you have multiple challos baking at the same time, on the top shelf and the bottom shelf? Because that will affect the baking (especially the inside). I never have both shelves in use at the same time.

amother

Tealblue

Sun, Dec 03 2023, 12:59 pm

I bake at a high temperature than most for a shorter period and make sure to rise my challah for an hour, only had this problem years back when I didn’t do a proper rise after braiding
Do you rise your challah? For how long?
Try raising oven temp. At least for the first 10 mins and then lower it down. I got this trick from Jamie geller

Iymnok

Sun, Dec 03 2023, 1:01 pm

(1kg flour)
Preheated to 325° for 30min
4 loaves
No eggs, if that makes a difference.

Get an oven thermometer. Your oven might not be working optimally.

amother

Tealblue

Sun, Dec 03 2023, 1:01 pm

Bake at 375°F for 10 minutes and then lower your oven temperature to 350 F and bake for an additional 35 to 45 minutes, until challah tops are dark golden brown.
https://jamiegeller.com/recipe.....cipe/

amother

Sun, Dec 03 2023, 1:02 pm

amother Gray wrote:

No, I usually only use the top shelf

amother

Sun, Dec 03 2023, 1:03 pm

I will try baking at a higher temperature for the first few minutes and see if that helps.