didnt read all the threads. but there are so many components with challah that have to be right in order for them to be fluffy. first yes, the yeast. water must me 105-115 degrees WITH A THERMOMETER. let the yeast bubble. Fresh yeast produces fluffier challah . add 1 to 2 tsp sugar with the yeast and dotn continue until you see the yeast move, like a gurgling science experiment. Then and only then add in eggs, sugar, and oil very slowly, add salt last. then add flour til you get a smooth batter, then keep adding flour. but not too much. the kneading by hand in my opinion makes it fluffy. and if you knead in the flour by hand you cant do too much. knead it until it forms a ball soft and smooth to the touch. when it looks perfectly smooth and feels just right, its ready to rise. it should double in size, when shaping its important never to stretch your snakes. let rise again then put into hot oven. flat challos can also be from overrising. i do 1 1/2 hrs first time and 45 mins second rise after shaping. hope that helps.
Menu