I used this the king Arthur’s challah recipe https://www.kingarthurbaking.com/recipes/classic-challah-recipe- only used sugar instead of honey, other than that followed the instructions closely.
by yumyummymum
I used this the king Arthur’s challah recipe https://www.kingarthurbaking.com/recipes/classic-challah-recipe- only used sugar instead of honey, other than that followed the instructions closely.
by yumyummymum
22 Comments
It’s underproofed. See how much the loaf grew, exposing parts of the dough that weren’t egg washed? There might be some helpful tips here:
https://youtu.be/cMM2LJz4-v8?si=hly3Ap10zSaXjD-l
M
It was underproofed, leading to excess oven spring, which gave you those stretch marks. It still looks delicious, though!
Because I haven’t eaten half of it yet. Hashtag would smash
Looks awful – send it to me for disposal asap! 😉
This happens to my challa all the time and I’m so glad to now know that this is why.
ughhhhh I wanna tear that apart
It was probably braided too tightly too
You: “why does it look like this?”
Me: “you mean yummy?”
If you can find the recipe from America’s Test Kitchen, it’s the one I found had the best results for me. [Here’s my Challah](https://imgur.com/a/6vTyCLN)
Looks delicious! Inshallah my challah turns out like this.
My three rules of baking:
1. That bowl isn’t big enough.
2. Don’t use a whisk for that.
3. Baking challah? It’s underproofed.
Why does it look like a delicious treat?
As someone who chronically underproofs, those raggedy pale areas are delicious with butter and a smidge of honey. It’s the best way to get rid of the evidence…
Aw man my bread is too gorgeous. My steak is too buttery.
(All jokes aside like everyone has said, underproofed.)
But fun fact: I used to make bakery challah professionally and these loaves would fly off the shelves quicker than their regular-proofed loaflings. It’s a beaut!
Try the weaving a bit looser, leave some space for the dough
It said it didn’t like ballet or opera
Is it for a brown eyed girl, challalalala
To me it looks good!
Can I ask, because mine always looks like this too, is it the first proof (dough rising in ball) or the second proof (braided load before baking) that needs more time? It’s got to be the second, right? Mine doesn’t rise much during the second….
It is under proofed. When it goes into the oven it has a bigger “Oven spring” that cause the loaf to expand while baking. If you proof it 30 minutes or so longer, it will have an smaller oven spring expansion..
I usually re-eggwash after like 15m to get the newly exposed parts of the braid.
I just learned that I apparently always underproof my brioche but I kinda like it like that lol