The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Internal temperature for challah

treeowl's picture

Internal temperature for challah

I regularly bake challah using this recipe, which I worked out by trial and error. One thing I've noticed is that to get the extra-moist, almost doughy texture I prefer, I need to pull it at just about 165°F, cooler than any published bread recipe I've ever seen. Is this just a matter of taste? Or is there something actually wrong here?

ds99303's picture

I don't see what the problem is.  If that's the way you like your bread, then why should anybody tell you you're wrong?  That being said,  I personally don't use internal  temperature to tell whether bread is done or not.  Just because a certain bread reads a certain temperature when it's done at one time doesn't mean it's going to be done at that same temperature the next time.  Moisture content plays a big role.   The thermometer might say the bread is done, but the bread may still be too wet inside.  Size and shape are also important factors.  I go by time, but that doesn't mean if I set the time for 40 minutes, the bread is going to be done in 40 minutes.  No, it just means to check it.  Appearance, smell, and feel tell me when it's done.

bottleny's picture

Internal temperature 165F = 74.9C is quite low even for the rich-dough bread (vs recommended 180 - 190°F (82- 88°C) and 190–210°F (88–99°C) for regular bread). But if you like the texture of the crumb like that (underbaked), then go for it.

Some bakeries might slightly under bake their rich bread just because the customers prefer softer and moist bread. However, some don't like gummy-like texture.

If you just don't like thicker/harder crust, you can cover the dough in the first half of baking time.