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-> Yom Tov / Holidays
-> Shabbos, Rosh Chodesh, Fast Days, and other Days of Note
amother
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 Fri, Aug 23 2024, 6:57 am
Hi!
I've started making challah around a year ago. Moved around quite a bit, tried a couple of recipes.
I'm using spelt flour and I'm finding that My challah never has a pretty shape to it. I make it and it looks all pretty and then once I leave it for a second rise it goes a bit wonky.
Also every challah I try to make turns out different shape, long and skinny not fat and high (I do 4 strand so it should get height) they're all different sizes.
Also I find that when I roll out the dough it looks quite veiny not so smooth like in the recipes people show. I usually just put a bunch of crumb topping to cover up how it looks. For taste it's great! Soft and yummy and fluffy. Just need troubleshooting help for the looks of it!
If anyone can help and give tips I'd be appreciative !
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Ruchi
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Fri, Aug 23 2024, 7:29 am
| amother OP wrote: | Hi!
I've started making challah around a year ago. Moved around quite a bit, tried a couple of recipes.
I'm using spelt flour and I'm finding that My challah never has a pretty shape to it. I make it and it looks all pretty and then once I leave it for a second rise it goes a bit wonky.
Also every challah I try to make turns out different shape, long and skinny not fat and high (I do 4 strand so it should get height) they're all different sizes.
Also I find that when I roll out the dough it looks quite veiny not so smooth like in the recipes people show. I usually just put a bunch of crumb topping to cover up how it looks. For taste it's great! Soft and yummy and fluffy. Just need troubleshooting help for the looks of it!
If anyone can help and give tips I'd be appreciative ! |
Bumping. I have the exact same issue
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Debbie Rose
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Fri, Aug 23 2024, 8:07 am
I make spelt sugar free challah and it’s delicious
Maybe it’s the company flour you use or your recipe
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fireworker
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Fri, Aug 23 2024, 10:20 am
| Debbie Rose wrote: | I make spelt sugar free challah and it’s delicious
Maybe it’s the company flour you use or your recipe |
Can you post your recipe and which brand flour you use?
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amother
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Fri, Aug 23 2024, 10:42 am
| Debbie Rose wrote: | I make spelt sugar free challah and it’s delicious
Maybe it’s the company flour you use or your recipe |
I've tried many different recipes and ovens and flour. Feel like it's something in the spelt because wheat flour holds beautiful
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amother
Bone
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Fri, Aug 23 2024, 10:43 am
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You need to follow a specific spelt recipe. You can’t just substitute for other flours.
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amother
Strawberry
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Yesterday at 9:04 pm
Strange. I have been making spelt Challah with great texture no issues.
I do see a difference with different companies but mostly all ok. I hage abused this recipe and abused the rising time often but always pretty decent challos bh.
My recipe is
5 lbs flour
3 plus 3/4 cup warm water
4 T dry yeast
3 eggs
(Drop sugar to help activate yeast)
2/3 cup honey
2/3 cup oil
2 Tablespoons salt
Combine yeast and water (drop sugar) and when nice and bubbly add some flour (appx 6 cups)
Mix. Rest. A couple of minutes. Add eggs, oils and honey. Mix then rest again couple of minutes. Add rest of flour and salt.
Hearty appetite
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amother
Almond
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Yesterday at 9:30 pm
Grain brain all purpose spelt flour is the best. For yeast it’s fleischmabs fresh yeast.
I use the spelt recipe from the second balbuste choice recipe book. The instructions are very specific, but the challahs come out delicious!
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rose613
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Yesterday at 9:42 pm
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I use wonder mills or rorie WHITE spelt flour and do the Esty Wolbe recipe. It comes out amazing bH. Took years to find the right recipe and flour combo
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boysrock
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Yesterday at 9:49 pm
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Don’t mix too much and don’t over rise
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