I've been baking the Challah recipe in "Baking with Julia" for years and it's always been fine and everything goes according to Hoyle. Lately, the last three sessions, the loaves have been reaching their done temps of 190 - 210 within half the prescribed backing time. The last batch came out very dry, but I attributed that to adding too much flour ( in an attempt to get the dough to clean the sides of the mixing bowl as prescribed in the recipe) and the fact that I had too high a temp and too long a period for the multiple rises, which I think is correct, but the baking times are off the chart too short from the hundreds of other loaves I have made with this recipe. Something is goofy. Any input is gratefully accepted.
Further info: I use two Viking ovens and they both turn out the same results and I even put an oven thermometer in the one oven today and it measured correctly.
Further info: I use two Viking ovens and they both turn out the same results and I even put an oven thermometer in the one oven today and it measured correctly.