Mastering Challah: Troubleshooting Tips for Common Mishaps

When a problem occurs, it's important to identify the cause, so we can avoid repeating the same mistake.

Sticky Dough

If the dough is sticky – After kneading, set the dough aside for ten minutes, then knead again.

If the dough remains sticky – Add a little flour as needed.

Dough Hard to Knead

If the dough is hard to knead – Add a little water and knead thoroughly.

Add the water gradually, not all at once.

• After kneading, let the dough rise.

Bad Odor in Dough

A bad smell from the dough indicates a faulty ingredient or over-proofing, and we can give examples for each.

Examples of faulty ingredients:

Spoiled egg - The smell may come from a spoiled egg, so it is better to break each egg individually into a bowl (as we do anyway to check the egg for blood), and ensure the egg is intact and free of shell pieces.

Sour milk or off-tasting margarine - if the dough contains dairy, perhaps the butter or milk has soured. The dough may also have an off-taste from margarine.

Over-proofing - If the dough smells like vinegar, the problem likely comes from over-proofing the yeast dough, causing "souring."

• Dough that has been properly proofed has the characteristic smell of yeast dough, but not a sour smell.
• In general, a very bad odor from the dough is suspicious, and it's worth considering throwing it away.

Dough that Won't Rise

Causes for proofing failure include:

Too much salt

Too much sugar or water

Not enough yeast

Excessive proofing causing the dough to collapse

Oven temperature too highduring baking

Overly Risen Bread

Over-proofing can be caused by:

• Lack of salt
• Too much yeast
• Too long of a proofing time

Crust Problems and Cracks

Can be caused by:

• Too short a proofing time
• Too much flour

Defective Texture

Can be caused by:

• Too short kneading
• Excessive proofing
• Oven temperature too low

Too Thick a Crust

Can be caused by:

• Lack of sugar
• Too long of a proofing time
• Oven temperature too low
• Too high humidity during proofing, causing the starch* in the dough to solidify on the surface.

*Starch originates from wheat, is composed of sugars, and serves as an energy source. Starch does not dissolve easily and tends to gel when in contact with water. One of its properties is to give thickness and firmness to certain foods and it greatly impacts texture.

Bread Spread Too Much

Possible cause: Too little flour in the dough

Uneven Rising

Possible cause: Uneven oven heat, resulting in uneven rising of baked goods.

Moist or Doughy Loaf Bottom

Possible reasons:

• Too short a baking time compared to the recipe's recommended time.
• Using a pan that does not properly conduct heat, such as a disposable aluminum pan.

And the tip above all tips: Prayer

Before preparing the dough, say that the challah preparation is in honor of Shabbat and accompany the entire process with intentions, prayers, and requests.

Of course, there will not be an open miracle if we do not make the proper efforts – a good recipe, reading this book, learning, practicing, and so on.

But above all, before and after everything – one must pray. The Jewish people's key phrase and miraculous remedy for every issue is prayer, yes, even in cooking and baking.

The full chapter can be found in the book "Paths of Challah", by Rebbetzin Esther Tolideano.

Challah Separation House Meetings Department – For booking house meetings and challah separation: Phone 073-2221290, Email aviva@htv.co.il