I’m not sure if it’s a tad dry, or if that’s just how challah works, this is only my second attempt. Still tasty though!

I used the America’s Test Kitchen recipe which calls for an internal temperature of 195F after 35-40 minutes, but I got to about 210F at 30 minutes.

Cabinet details cross-posted from: https://lemmy.world/post/27518175

Plywood for the main box (3/4" sides, 1/4" back, rabbet and dado joints). Cut the door 1" too narrow so I added a handle from cedar scrap. Shelves and sheet pan brackets are reclaimed bed slats, planed. Window hole is routed with plexiglass insert, my first time doing any significant router work.

The brackets for the baking sheet have a cutout to accommodate two bowls. My goal was either two bowls or two baking sheets.

An obvious improvement would be to install an under-counter outlet so the cord is less prominent.

Heating is from a 45W incandescent bulb (which was the hardest part to find). It’s in the top of an old desk lamp. Adding an 8x8" pan of hot water kept the humidity high so I didn’t have to cover the rising bread. Temperature/humidity logging is from an SHT30 (plus two DS18B20s) running Tasmota and reportig to HomeAssistant, viewed in Grafana. I expected to have to cycle the light, but just keeping it always on seems to give me the right temperature range.