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-> Household Management
-> Kosher Kitchen
amother
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 Sun, Jan 12 2025, 10:25 pm
Once again my challah dough was super sticky. Yes I followed the directions to the letter of the law. Added in water and oil very slowly. Yes I added in more flour… still super sticky.
This is my sixth challah dough recipe and it happens EVERY time. No matter what I do the dough is always took sticky to roll out and braid. I’m the queen of the pull-a-part challah and I CAN’T STAND IT!!!!
Rant over - looking for suggestions that are not of the “just add more flour” variety
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amother
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Sun, Jan 12 2025, 10:35 pm
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I have used Tamar Ansh, Rebbetzin Kanivesky, my SIL, between the carpool, one for a challah bake , another from online , one from my Sem head …
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amother
Wandflower
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Sun, Jan 12 2025, 10:37 pm
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Add more flour. I find flour has to do with the humidity outside. I don't measure it exactly, rather feel th sough and add as needed.
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amother
Sage
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Sun, Jan 12 2025, 10:37 pm
What size eggs are you using?
Maybe the measuring cup for your liquids is off? Are you measuring them the same way you’re measuring your flour?
There really isn’t an exact recipe for challah btw. The flour amount varies each time I make it. Maybe you really do need more flour? How much more did you add? What happens if you keep adding more and more? Eventually it won’t be so sticky anymore…
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amother
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Sun, Jan 12 2025, 10:38 pm
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Do you measure all ingredients exactly? Do you knead the dough 1-2x before bulk rise?
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amother
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Sun, Jan 12 2025, 10:42 pm
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I use Devora Hellers' recipe never too sticky.
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amother
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Sun, Jan 12 2025, 10:45 pm
I have no idea what egg size - usually it’s large or extra large. Where I have in the fridge
I use a liquid measuring cup for the liquids like water and oil and I use a level off measuring cup for the flour. Like the one that comes in the container that I purchased to decant the flour.
I always start with a sifted 5 pound bag of flour. I sift it myself.Sometimes I’ve used high gluten flour other times I’ve used bread, flour and other times I’ve used just regular flour.
I put the ingredients in my Bosch mixer and let it need for a couple of minutes. Sometimes it’s five minutes sometimes it’s 10 minutes. I’ll add more flour in because it seems more sticky. Sometimes I’ll add in like five or six more cups and it’s still so sticky. At that point, I don’t want to adding anymore flour because then it’s gonna be too rubbery
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amother
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Sun, Jan 12 2025, 10:46 pm
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Maybe your recipe calls for a bag of 6lb??
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amother
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Sun, Jan 12 2025, 10:46 pm
Can you post it. Though I have tried so many different recipes and the same outcome occurs each time
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amother
Smokey
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Sun, Jan 12 2025, 10:48 pm
| amother OP wrote: | I have no idea what egg size - usually it’s large or extra large. Where I have in the fridge
I use a liquid measuring cup for the liquids like water and oil and I use a level off measuring cup for the flour. Like the one that comes in the container that I purchased to decant the flour.
I always start with a sifted 5 pound bag of flour. I sift it myself.Sometimes I’ve used high gluten flour other times I’ve used bread, flour and other times I’ve used just regular flour.
I put the ingredients in my Bosch mixer and let it need for a couple of minutes. Sometimes it’s five minutes sometimes it’s 10 minutes. I’ll add more flour in because it seems more sticky. Sometimes I’ll add in like five or six more cups and it’s still so sticky. At that point, I don’t want to adding anymore flour because then it’s gonna be too rubbery |
I always knead at least 10 minutes if not more. Maybe that’s the issue?
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amother
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Sun, Jan 12 2025, 10:49 pm
Most say 5 lbs or give a cup number . Whatever it is I follow that…it’s very frustrating and makes me feel real low…
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amother
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Sun, Jan 12 2025, 10:51 pm
| amother Smokey wrote: | | I always knead at least 10 minutes if not more. Maybe that’s the issue? |
Will try adding more time. Thank you for The suggestion.
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amother
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Sun, Jan 12 2025, 10:54 pm
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Did the recipe you have ever come out good?
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amother
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Sun, Jan 12 2025, 10:59 pm
This is my tweaked version...
5 cups warm water
2 oz fresh yeast (or 2 tbsp dry yeast)
1 cup sugar
5 lbs flour
2 heaping tbsp salt
1/2 cup oil
2 eggs
Add first 3 ing to bosch bowl. let yeast proof for 5-7 min. Add about half of the flour on top of the water- to cover. On top of the flour layer add rest of ingredients minus the reserved flour. Turn on mixer on speed 2. Set timer for 8 min. While machine is going, slowly add rest of flour (should take about 6 min, then increase speed to 3 for last 2 min). Let rest in bowl for 15-20 min. Turn mixer on to speed 3 for 1 min. Take dough out of bowl, place onto oiled plastic tablecloth and cover well (smear some oil onto top of dough it shouldn't stick to the plastic. Let it rise until doubled in size, approx 30 min to an hour (depending on warmth of your kitchen). Shape and let rise again in pans for 30 min (cover with same oily plastic u used before to keep it from getting a crusty top). Egg wash and add sesame seeds. Bake on 350 degrees farenheit until you like the color.
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amother
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Sun, Jan 12 2025, 11:03 pm
The challah comes out good consistently, it’s just that I’m crying over it as I’m trying to braid it. I shouldn’t be shedding tears over this. Why can’t I just be able to put challah in a mixer, mix it up, let it rise and braid. Why EVER SINGLE TIME is it sticking to the bowl, the counter, my hands…. I just don’t get it!!!! And my DH keeps asking me to make it!!!!
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amother
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Sun, Jan 12 2025, 11:04 pm
| amother OP wrote: | | The challah comes out good consistently, it’s just that I’m crying over it as I’m trying to braid it. I shouldn’t be shedding tears over this. Why can’t I just be able to put challah in a mixer, mix it up, let it rise and braid. Why EVER SINGLE TIME is it sticking to the bowl, the counter, my hands…. I just don’t get it!!!! And my DH keeps asking me to make it!!!! |
Stickier dough makes softer challah. I sometimes add more water to my dough even tho I know it will be harder to work with. Try using oil instead of flour while braiding.
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amother
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Sun, Jan 12 2025, 11:04 pm
| amother Azalea wrote: | This is my tweaked version...
5 cups warm water
2 oz fresh yeast (or 2 tbsp dry yeast)
1 cup sugar
5 lbs flour
2 heaping tbsp salt
1/2 cup oil
2 eggs
Add first 3 ing to bosch bowl. let yeast proof for 5-7 min. Add about half of the flour on top of the water- to cover. On top of the flour layer add rest of ingredients minus the reserved flour. Turn on mixer on speed 2. Set timer for 8 min. While machine is going, slowly add rest of flour (should take about 6 min, then increase speed to 3 for last 2 min). Let rest in bowl for 15-20 min. Turn mixer on to speed 3 for 1 min. Take dough out of bowl, place onto oiled plastic tablecloth and cover well (smear some oil onto top of dough it shouldn't stick to the plastic. Let it rise until doubled in size, approx 30 min to an hour (depending on warmth of your kitchen). Shape and let rise again in pans for 30 min (cover with same oily plastic u used before to keep it from getting a crusty top). Egg wash and add sesame seeds. Bake on 350 degrees farenheit until you like the color. |
Thank you. Will try this when I have the courage and ko’ach to do this again!!!! Also why does my Bosch leak liquid from the bottom where the screw/bolt is????
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amother
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Sun, Jan 12 2025, 11:05 pm
| amother Azalea wrote: | | Stickier dough makes softer challah. I sometimes add more water to my dough even tho I know it will be harder to work with. Try using oil instead of flour while braiding. |
How do you use the oil?
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amother
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Sun, Jan 12 2025, 11:07 pm
| amother Azalea wrote: | This is my tweaked version...
5 cups warm water
2 oz fresh yeast (or 2 tbsp dry yeast)
1 cup sugar
5 lbs flour
2 heaping tbsp salt
1/2 cup oil
2 eggs
Add first 3 ing to bosch bowl. let yeast proof for 5-7 min. Add about half of the flour on top of the water- to cover. On top of the flour layer add rest of ingredients minus the reserved flour. Turn on mixer on speed 2. Set timer for 8 min. While machine is going, slowly add rest of flour (should take about 6 min, then increase speed to 3 for last 2 min). Let rest in bowl for 15-20 min. Turn mixer on to speed 3 for 1 min. Take dough out of bowl, place onto oiled plastic tablecloth and cover well (smear some oil onto top of dough it shouldn't stick to the plastic. Let it rise until doubled in size, approx 30 min to an hour (depending on warmth of your kitchen). Shape and let rise again in pans for 30 min (cover with same oily plastic u used before to keep it from getting a crusty top). Egg wash and add sesame seeds. Bake on 350 degrees farenheit until you like the color. |
This is a great recipe. Mine is the same just a little more yeast and I use four yolks not two eggs. Op, try this. No way it’ll be too sticky to handle.
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