Need a Bosch stainless steel challah bowl? Finally, an answer! – Between the carpools

In the end, they separated the classic white Bosch bowl and the stainless steel challah bowl. Read the final result here.

When I was first married at age 8, I didn’t make challah. There! I said it! A perfectly capable and respectable grown woman who bought challah every week. I was perfectly content to make fish, soup, chicken and kugel and let the local Grocer make the challah.

So what changed? I was making a shopping list for the 3 day Yom Tov and found that the math was surprising. How many challah should I buy for 6 meals? Would they even taste good three days later? I decided it was time to grow up. My sister-in-law gave me a recipe that she promised was foolproof, I took out my biggest mixing bowl and started baking. You know the rest of the story, right? How excited was my family, how did I realize I really loved baking challah and how I haven’t bought challah since?

Yes, I’m a clich√©.

My first two years I was baking challah, I did it by hand. I hadn’t gotten a challah machine when I got married, I didn’t need one then because I always bought challah. When I started baking, I got used to doing it by hand and it was much harder to justify the cost of a machine and the space (minimalism, always!) it takes up.

When my elbows needed a break, I finally grabbed a Bosch buy now; I baked often enough that I was ready to streamline the process. I checked with the team: did I also need a bowl of challah? The consensus was to start with the classic machine and add the challah bowl eventually.

So for the first few months of making challah at Bosch, I used a white machine with a white bowl. It was MUCH EASY like kneading dough by hand! Baking challah just got a whole lot easier: it was easier to bake, easier to clean, and most importantly, really saved time. I found that when I used the white Bosch with the classic white bowl, I had to pause the kneading a few times, open it and take the dough out and reposition to make it more even.

I finally decided to buy a stainless steel challah bowl. Why? I baked challah so often that I wanted to see the difference in the bowls for myself. I wanted the process to be as easy and seamless as possible, and I wanted to see if 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 center post, and the challah bowl has a dough hook on the bottom without a center post.

In practice? When using the challah bowl, I didn’t have to stop, lift the top, take the dough out, and put it back all the way through the kneading process. I left it alone and cleaned up the rest of the baking challah mess while the dough became a much smoother dough.

It’s designed for bread, so your dense challah dough won’t be afraid of the bottom dough hooks the way upper dough hooks once seemed to be.

Important to note! This bowl doesn’t lock into the blender, so if you try and try and it doesn’t work, it’s not you! It works very well, but without that click.

Here’s the final result: Need a stainless steel bowl? It depends. How often do you bake? How often do you need to change the dough when baking? Is the process easy enough or do you want your dough to be smoother with less effort? Personally, I’m excited to have a way to make challah baking even more streamlined. With the bottomless stainless steel bowl, I can really set it up and let it knead without any extra work.

Also, others have been making challah with a white bowl for years, others have a dense dough that blows up the engine and repairs cost almost as much as a new machine. I have no experience with it because I hadn’t baked long enough.

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