Yes, weather will affect your challah dough. On warmer days, it might seem like your regular recipe just isn’t working. Here’s how to troubleshoot.
When it comes to challah dough, intuitive baking is the key to achieving the perfect result. I often say that when making challah, by machine or by hand, the quantity of flour which is needed is simply a guideline. Flour is hydroscopic, which means it absorbs moisture out of the air.
On a humid day, flour absorbs more moisture (vs. a cooler drier day) which can make your dough stickier than usual. The opposite occurs in the winter.
Nonetheless, I always start with ½ – ¾ of the amount of flour needed in the recipe, mix, and go from there. I also always keep extra flour on hand.
Sometimes, regardless of the weather, our dough just doesn’t cooperate. No big deal! Too sticky? Add more flour or water/oil if too dry. Also allowing your dough to rest part of the way through the kneading process is helpful as well; this allows the gluten in it to relax. Being flexible and adjusting to get the right consistency helps make a good loaf, in any weather.