digest
Short Summary
Main recommendation: For a crunchy outside and soft inside, bake at 375°F for 10 minutes then lower to 350°F; one host notes she usually just bakes at 350°F the whole time, especially since her kids don't like too much crunch. The video shows the braiding and egg wash process, with the hosts discussing whether to add water to the egg wash and what to top the loaf with.
Key Points
- The egg wash can be made with or without water; the hosts say it makes the egg go further, though the result looked the same either way.
- Toppings discussed include sesame seeds, poppy seeds, and a coarse flake sea salt, which the hosts say is good for a salt-bagel-style finish.
- The high initial heat is what produces the crunchy exterior, while the lower temperature keeps the inside soft.
- The hosts note that a large loaf like this rises further in the oven, so it needs room to expand.
Details Worth Noting
- Concrete instructions:
- Beat the egg in a bowl with a fork and add a touch of water if desired.
- Paint the egg wash onto the dough before baking; the hosts painted it on the full loaf.
- Optionally sprinkle sesame seeds, poppy seeds, or coarse flake sea salt on top before baking.
- Set the oven to 375°F and bake for 10 minutes, then reduce to 350°F.
- For a single large challah, bake about 375°F for 10 minutes plus roughly half an hour to 40 minutes more, checking for doneness.
- Place the loaf where it has plenty of room to rise.
- Smaller items like garlic knots bake for about 15 to 20 minutes, and very dense items can take up to an hour, according to the hosts.
- One host says that when baking two or three loaves at once, she typically bakes at 350°F for 35 to 40 minutes.
- Exact timing depends on the loaf size and how crunchy you want the crust, so check for doneness rather than relying on the time alone.
Bottom Line
Baking at a higher starting temperature and then lowering it is the key technique for a crisp crust and soft interior in a large challah.
