Challah Tip: Ideal Challah Baking Temperature and Time (2024)

FAQs

Challah Tip: Ideal Challah Baking Temperature and Time? ›

Baking and doneness temperatures: Many challah recipes call for the braided loaf to be baked at 350°F, some at 375°F, a few at 325°F. I've settled on 350°. The one thing pretty much everyone agrees on is the bread is done when an instant-read thermometer, inserted into the middle of the loaf, registers about 190–200°F.

The best baking temperature for *most* challahs is about 190°C / 365-375°F.

Place the loaf in the oven and bake. After 35 minutes of baking, check the internal temperature of the loaf with your Thermapen ONE. If the lowest temp you see is 195–200°F (91–93°C), the bread is done. Let the bread cool before slicing, then serve and enjoy!

Be careful not to over proof your loaves; if they proof too much, the air bubbles get too big, causing them to pop and then deflate in the oven.

If your dough is STILL too hard: This can happen if you used too much flour by accident or if you are using whole wheat flour that has a higher bran content. Make a hole in the center of your dough by pulling it open with your hands. Pour some very warm water and a teaspoon of oil into the hole.

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown.

It's important to complete this final rise; otherwise the braids may pull apart too much in baking. (But also don't overproof, which can lead to flatter finished results.) The more you do this, the better sense you'll have of how long this process takes in your kitchen and you can leave it alone longer.

If this is what's happening, it could be that your challahs have simply not been inside the oven long enough. If so, increase your baking time by another 5 minutes for your challahs. Don't worry if the tops get browner, that's fine.

Storing the bread in the refrigerator will help prevent mold from growing, but will also dry out the bread. The solution is to put your lovely bread into a zip lock storage bag, then place that bag into a second plastic bag. Place a moistened, damp paper towel in between the two bags and zip it shut.

The challah bread is a pre-formed bread. The Italian bread is set on a higher temperature because the bread is steamed and is baked in a loaf pan .

Can I leave challah dough out overnight? ›

The process involves two long room temperature rises: the first, 8-10 hours and the second, 4-5 hours. I suggest kneading the dough Thursday evening, letting it rise overnight, then forming the loaves Friday morning. With this timing, you are ready to break the challah around 12/1PM on Friday.

The proofing time for bread dough varies based on the dough's makeup (amount of preferment, flour choices, and hydration) and the temperature at which it's proofed. The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature.

Keep folding the dough into itself until the flour is worked into the dough. If the dough feels too dry or crumbly, a little bit of oil works wonders to bring moisture and pliability back. Spray your workspace with cooking spray as well.

Myrna's original recipe calls for all-purpose flour, and you can substitute that here. But I find bread flour gives the challah a nice chew without making it tough, and also helps the braided loaf maintain its shape after baking. For some novice challah makers, that braid can seem like the hardest part.

Why? So the challah can be dipped right after the beracha is recited. The Mishnah Berurah (167:27) explains that dipping in salt or condiments makes the first bite tasty and adds honor to the beracha.

Knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes. The dough may seem too wet but have faith—it's supposed to be. Dust your hands generously with flour, then scrape the sticky, elastic dough out onto a lightly floured work surface.

Bread is typically done when it has an internal temperature of 190°F. Testing your bread with a food thermometer a few minutes before the recipe suggests it will be done can help ensure that it is baked to your desired doneness and ready to be made into a delicious Pulled Pork Sandwich or dipped in a warm cup of soup.

Consider the Dough Temperature

For most recipes at The Perfect Loaf, the FDT is around 78°F (25°C). If the FDT comes higher, say around 80 or 82°F (26 to 27°C), expect to need to shorten bulk fermentation due to increased fermentation activity.

Room temperature is best for storing most bread, at around 68 degrees. Studies show white, semi-white and black bread varieties all keep best at room temperature for the first 24 to 48 hours. In-store bakeries do well to control this temperature as much as possible.