Finally the distinction between the classic white Bosch bowl and the stainless steel Challah bowl is gone. Read the run-down here.
I did not issue any challan for the first eight years of my marriage. There! I said it! A perfectly capable and respectable adult woman who bought challah every week. I was perfectly content making fish, soup, chicken and kugel and letting my local grocery store make the challah.
So, what changed? I was making a shopping list for the 3-day Yom Tov, and was finding myself overwhelmed with the math. How many challahs do I need to buy for 6 meals? Will they still taste good after three days? I decided it was time to grow up. My sister-in-law told me a recipe that she Promise Silly as it was, I took out my biggest mixing bowl, and started baking. You know the rest of the story, right? How thrilled my family was, how I realized I really liked baking challah, and how I haven’t bought challah since?
Yes, I’m a cliché.
My first two years of baking challah, I made it by hand. I didn’t get a challan machine when I got married, I didn’t need one because I always bought a challan machine. Once I started baking, I got used to doing it by hand and found it very hard to justify the expense of a machine and the space it takes up (minimalism, always!).
When my elbows needed a rest, I finally bought the Bosch; I was cooking so often that I was ready to streamline the process. I checked with the team: Did I even need a challah bowl? The general consensus was to start with the classic machine and eventually add the challah bowl.
So for the first few months of making challah at Bosch, I used the white machine with the white bowl. it was Very easy Instead of kneading dough by hand! Baking challah just got so easy: it was easy to cook, easy to clean, and most importantly, really saved time. I found that when using the white Bosch with the classic white bowl I had to stop the kneading a few times, open it, and take the dough out and reinsert the dough to knead it more evenly.
Finally, I decided to buy a stainless steel challah bowl. Why? I cook challah often so I wanted to see the difference between the bowls for myself. I wanted the process to be as easy and seamless as possible, and wanted to see if using a stainless steel challah bowl would make better dough.
The main difference between the two bowls is that the classic white bowl has the dough hook on the top of the machine with a center column and the challah bowl has the dough hook on the bottom, with no center column.
practically? With the challah bowl, I didn’t have to stop, remove the top, take the dough out, and put it back in place while kneading. I left it alone and cleaned up the rest of the baking-chalta-dirt while kneading the dough even more.
It’s designed for bread, so the lower drive dough hooks aren’t intimidated by your dense challah dough the same way the top drive dough hooks sometimes seemed to be.
Important to note! This bowl doesn’t lock in the mixer, so if you’re trying it and it doesn’t work, it’s not you! It works very well but without that click.
here is the last line: Do you need a stainless steel bowl? depends on. How often are you cooking? How often do you need to change the position of the dough when you’re baking? Is the process easy enough, or do you want more dough with less effort? Personally, I’m excited to have found a way to make baking challah even more streamlined. With the bottom drive stainless steel bowl, I can actually set it down and let it knead, no extra work required.
Too, While some have made challah from white bowls for years, for others, the dense flour causes motor wear and repairs cost almost as much as a new machine. I didn’t experience that because I hadn’t been baking in a while.
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