The other day, I felt like baking. I felt like baking challah. I’d baked challah only twice before — one sprinkled with sesame seeds and a honey-vanilla challah. My braids always turn out very interesting-looking. This current braid improved but I could still use more practice. Also, I didn’t care for the color of my challah. It seemed to come out darker than my last two. I wasn’t sure what I’d done differently. When I complained to Simona, she gave me some tips, which I’ll use the next time I bake. I learned from her that the color of challah depends a lot on the kind of egg wash used. She uses Peter Reinhart’s recipe and he specifically recommends not to use the color to estimate the doneness. Instead he recommends that you use your thermometer. Simona mentioned that she makes her egg wash with whole egg and her challah comes out a nice color. Last tip was that the crust softens after it is allowed to cool. Thanks, Simona! I’ll keep that in mind for the next time I bake challah.