Seem to have overproofed my Challah, emotional support please
Ever go through so much to bake something and you just feel like life is a bit unfair? Bread baking is such a harsh hobby. I could use some hugs.
by Baanuli
13 Comments
DoggySmile69
Proofing is fine, just a little underbaked. Try 5-10° less and 5-10 min longer. Practice makes perfect. You are doing great.
GeneralyAnnoyed5050
I over proofed my bagels on Sunday, they were flat discs of disappointment. I feel your pain. Don’t give up!
kilroyscarnival
Most of the challah recipes I explored have quite long proof times due to the richness of the dough. I think maybe underbaked a bit, and sliced into while still hot maybe? I’m guessing it will make banging French toast, though. Honestly it’s hard to beat fresh bread, perfect or not!
wandrlusty
Honestly, it looks so yum that I would probably still eat it
sdhberg
Try using an instant read thermometer to check for doneness. You should read at least 190°F, and in many cases closer to 200°F. I use it all the time.
yeroldfatdad
It’s fine. Cut some thick slices and make French toast. Yummy.
Hotpinkwallaby
It’s missing a few minutes of cook time but it looks beautiful! The top looks cooked through, you can absolutely still salvage it for eating 🙂 cubed challah makes GREAT bread pudding if you’re into that sort of thing
Oranjeman
As others have said, just some tweaks to the bake temp and time. I am proud of you for trying and this is far from a catastrophe. You’re doing a Challahuva job!
sailingtroy
I just needlessly leaped off the couch because I forgot that I had indeed put the dough in the fridge. Good luck with your challah. Stay frosty.
higeAkaike
I would eat it too! Everyone already gave advice. So I will just say it looks very yummy.
EstablishmentOk2116
Just under baked! Definitely get a thermometer….you’re looking for about 200 degrees for baked goods. Even though I bake almost daily I still use it with every loaf I make. Sometimes the look of the outside can be deceiving!!
Bitter_Firefighter_1
I think I should rise more. Helps with wrong temp
TheMidgetHorror
But look at the beautiful glazing and shape at the top. 😊
13 Comments
Proofing is fine, just a little underbaked. Try 5-10° less and 5-10 min longer. Practice makes perfect. You are doing great.
I over proofed my bagels on Sunday, they were flat discs of disappointment. I feel your pain. Don’t give up!
Most of the challah recipes I explored have quite long proof times due to the richness of the dough. I think maybe underbaked a bit, and sliced into while still hot maybe? I’m guessing it will make banging French toast, though. Honestly it’s hard to beat fresh bread, perfect or not!
Honestly, it looks so yum that I would probably still eat it
Try using an instant read thermometer to check for doneness. You should read at least 190°F, and in many cases closer to 200°F. I use it all the time.
It’s fine. Cut some thick slices and make French toast. Yummy.
It’s missing a few minutes of cook time but it looks beautiful! The top looks cooked through, you can absolutely still salvage it for eating 🙂 cubed challah makes GREAT bread pudding if you’re into that sort of thing
As others have said, just some tweaks to the bake temp and time. I am proud of you for trying and this is far from a catastrophe. You’re doing a Challahuva job!
I just needlessly leaped off the couch because I forgot that I had indeed put the dough in the fridge. Good luck with your challah. Stay frosty.
I would eat it too! Everyone already gave advice. So I will just say it looks very yummy.
Just under baked! Definitely get a thermometer….you’re looking for about 200 degrees for baked goods. Even though I bake almost daily I still use it with every loaf I make. Sometimes the look of the outside can be deceiving!!
I think I should rise more. Helps with wrong temp
But look at the beautiful glazing and shape at the top. 😊