What advice do you have for experienced bakers who want to improve their challahs?
The key to good challahs is a very good dough. It should be soft enough to handle easily, but not too wet or too thin, and firm enough to shape with well. You should knead it for at least 5 minutes when you make the dough, 5 minutes from the time the mixture turns into dough. Turn on a timer to measure the time. Then let the dough rest, covered in plastic for 15 minutes, and knead once more for 2-3 minutes. Take challah, cover the dough and let it rise for 1 hour – 1.5 hours and start to shape!
