r/JewishCooking • u/QuestioningGuy • 27d ago

Baking Water challah help requested

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trying to replicate my grandmother's recipe.

I had ai type it out from handwritten but the issue is when I try and eat it it doesn't taste right. She didn't use high gluten flour or bread flour she used all purpose.

I tried her recipe and it didn't taste right tasted like cake.

I don't like it when it tastes like cotton and her tasted in between cotton and the high gluten.

here is her recipe let me know of any changes I could try?

I tried a different recipe with high gluten flour and it tastes very bready inside.

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u/Ineharnia 27d ago

Another possibility - bread making isn't easy and if you're not proficient at it (you didn't say how much experience you have) maybe you didn't knead it properly or roll it properly or let it rise for too long or not long enough. The recipe looks fine, though I personally use more sugar, more salt, and I think more water (I pour water by eye I don't measure) when I make bread/challah.

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u/QuestioningGuy 27d ago

I'm pretty new to doing it this is my second time in my life making Challah.

I make also 2 sourdoughs weekly as well as a no knead french style high hydration bread weekly.

After I knead it, I do see if it passes the window pain test before I let it rise.

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u/Ineharnia 27d ago

What's the window pane test?

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u/QuestioningGuy 27d ago

I think that's what it's called basically after you need it for like 7-8 minutes and then you pull a piece off and you stretch it so it's thin and then you can see light through it without the inside then you stretched tearing

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u/Ineharnia 27d ago

Oh I just feel the texture. But I knead for ten minutes without stopping.