September 18, 2014 - 12:29pm
Challah Dough Consistency - Impact On Texture of Baked Challah
I am getting into challah, and most of the recipes I see say to knead until tacky. My research reveals kneaded dough can fit into 3 general categories:
dry - dry to touch.
tacky - dough sticks to hand but releases when pull hand away.
sticky - some dough sticks to hand after pulling hand away.
I understand the definitions. My question is what is the result in the texture of the finished challah if the dough is dry, versus tacky, versus sticky? Thanks.