Do You Need The Bosch Stainless Steel Challah Bowl? Finally, The Answer! – Between Carpools

Finally breaking down the distinction between the classic white Bosch bowl and the stainless steel challah bowl. Read the run-down here.

For my first 8-ish years married, I didn’t make challah. There! I said it! A perfectly capable and respectable grown woman who buys challah, every week. I am perfectly content to make fish, soup, chicken, and kugel, and let my local grocery store make the challah.

So, what has changed? I’m making a shopping list for a 3-day Yom Tov, and I’m overwhelmed with math. How many challah do I need to buy for 6 meals? Will they taste good three days later? It’s time, I decided to grow up. My sister-in-law gave me a recipe that she promised was pointless, I grabbed my biggest mixing bowl, and baked. You know the rest of the story, right? How happy my family was, how I realized I really loved baking challah, and how I haven’t bought challah since?

Yes, I’m cliche.

My first two years of baking challah, I did it by hand. I didn’t get a challah machine when I got married, then I didn’t need one because I always bought challah. Once I started baking, I got used to doing it by hand and found it harder to justify the cost of a machine and the space (minimalism, always!) it would take up.

When my elbows needed a break, I finally got around to buying today at Bosch; I bake so often that I’m ready to streamline the process. I checked with the team: do I also need a challah bowl? The consensus is to start with the classic machine and add the challah bowl later.

So for the first few months of making challah in the Bosch, I used the white machine with the white bowl. This is SO EASY rather than kneading the dough by hand! Baking challah just got easier: easier to bake, easier to clean, and most of all, really saved time. I find that when using the white Bosch with the classic white bowl I have to pause the kneading a few times, turn it on, and take out and position the dough to give it a more even kneading.

Eventually, I decided to buy the stainless steel challah bowl. Why? I cook challah so often that I wanted to see the difference between the bowls for myself. I wanted the process to be as easy and seamless as possible, and I wanted to see if using a stainless steel challah bowl would make a better dough.

The main difference between the two bowls is that the classic white bowl has a dough hook on top of the machine with a central column and the challah bowl has a dough hook on the bottom without a central column.

Practical? With the challah bowl, I don’t have to stop, remove the top, roll out the dough, and reposition it throughout its kneading. I left it alone and cleaned up the remaining baking-challah-mess as the dough got a more even kneading.

It’s designed for bread, so the bottom drive dough hooks don’t fear your dense challah dough in the same way that the top drive dough hooks sometimes seem to.

Important to remember! This bowl doesn’t lock into the mixer, so if you’re trying and trying and it’s not working, it’s not you! It works very well but doesn’t have that click.

Here’s the bottom line: Do you need the stainless steel bowl? It depends. How often do you bake? When you bake, how often do you have to reposition the dough? Is the process easy, or do you prefer your dough with a little more effort? Personally, I’m excited to have a way to make baking challah more streamlined. With the stainless steel bottom bowl, I can actually set it up and let it soak, no extra work required.

Also, while some have made challah with the white bowl for years, for others, the dense dough has blown the motor and the repair costs almost as much as a new machine. I haven’t experienced that, because I haven’t cooked in a long time.

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