We finally figure out the difference between the classic white Bosch bowl and the stainless steel Kara bowl. Read the overview here.
For the first eight years or so of our marriage, I didn't make charas. There! I said it! She was a perfectly capable and respectable adult woman who bought challah every week. I've made fish, soup, chicken, kugel, had a local grocer make challah, and was completely satisfied.
So what has changed? I was making a shopping list for his 3-day Yom and I was overwhelmed by the amount of calculations. How many charas should I buy for 6 meals? Will it still taste good after 3 days? It was time to grow up, I decided.My sister-in-law gave me the recipe. promised I was sure of it, so I pulled out my biggest mixing bowl and started baking. You know the rest of the story, right? How happy was my family, I realized that I really like baking challah and why haven't I bought challah since then?
Yes, I'm a cliché.
For the first two years when I started baking challah, I made it by hand. She didn't get a chara machine when she got married, so she didn't need one as she always bought charas. Once I started baking bread, I got used to baking by hand and found it much harder to justify the expense of a machine and the space it takes up (always minimalism!).
When I needed to rest my elbow, I finally hit “Buy Now” on Bosch. Since I was baking frequently, I was ready to streamline the process. When I checked with the team, was it necessary to have a challah bowl as well? The consensus was to start with the classic machine and eventually add the Chara Bowl.
So for the first few months of making challah at Bosch, I used white bowls and a white machine.it was Now it's so easy Better than kneading the dough by hand! Baking challah has become very easy. It made baking and cleanup easier, and most importantly, it really saved me time. When using a white Bosch in a classic white bowl, I find that I have to pause the kneading several times, open it up, and remove and reposition the dough to get a more even knead.
In the end, I decided to buy a stainless steel challa bowl. why? Since I frequently bake challah, I wanted to see for myself the difference in the bowls. I wanted to make this process as easy and seamless as possible and wanted to see if using a stainless steel challah bowl would produce a better dough.
The main difference between the two bowls is that the classic white bowl has a dough hook at the top of the machine with a center post, while the challah bowl has a dough hook at the bottom without a center post.
Practically? With the Challa Bowl, I didn't have to stop, remove the top, take out the dough, or change positions throughout the kneading process. I left it alone and cleaned up the remaining mess in the baking challah while the dough kneaded more evenly.
Because it's designed for bread, the bottom drive dough hook won't be threatened by dense challah dough like the top drive dough hook.
Important note! This bowl doesn't “stick” to the mixer, so if you try and try and it doesn't work, it's not you. It works very well, but there is no “click”.
The conclusion is:: Is a stainless steel bowl necessary? It depends. How often do you bake bread? How often do I need to change the position of the dough when baking? Is the process easy enough or do I want the dough to be more uniform with less effort? Personally, I prefer baking challah I'm excited that there is a way to further streamline this. With a bottom-drive stainless steel bowl, you can actually set and knead without any extra work.
Also, Some people have been making challah in a white bowl for years, but due to the dense dough, the motor blows out, and repairs cost as much as buying a new machine. I haven't been baking bread for a long time, so I didn't have that kind of experience.
