.

Challah Sourdough Bread

Featured
Challah Sourdough Bread
0
Easy
Cheap
Prep

Cook

Category: Bread
Seasons All
Cuisine Type American

Ingredients

For 2 Batch(es)

Start Ingredients

1 1/2 cup flour
1 1/2 cup water
2 cup dormant sourdough start

Start Ingredients (weight)

187 1/2 grams flour
360 ml water
482 grams dormant sourdough starter

Dough Ingredients

2 2/3 cup flour
1 1/2 cup sourdough start
1 egg
1 egg yolk
1 egg white
1/4 cup sugar or honey or syrup
1 tablespoon extra virgin olive oil
1/4 teaspoon salt

Dough Ingredients (weight)

333 1/3 grams flour
361 1/2 grams sourdough start
1 egg
1 egg yolk
1 egg white
85 grams honey
15 ml extra virgin olive oil
1 1/4 grams salt

Challah Sourdough Bread Directions

  1. If you have a food scale, use the weighted ingredients. Otherwise, you can use measuring cups. 
  2. Depending on the size of your start, add 1/4 (31.25 grams) to 1/2 (62.5 grams) cup of flour and water each to wake up the start. The smaller the start, the smaller the amount of flour and water and vice versa. The consistency of the start should be like a chowder. If the start has liquid on top after being in the fridge for a couple weeks, don't dump it out. Use it as the liquid on the first feeding. Cover with tin foil and wait 2-3 hours between each feeding. Feed 3 times or until the start is fully awake with foamy bubbles on top. Warmth is good! If you have a proofing setting on your oven, USE IT. 
  3. Once the start is fully awake, put all the ingredients in a large bowl and mix them together. To knead the dough, hold one side with your left hand, pull the other side with your right hand and fold it over the left side. Turn the dough a quarter turn and repeat. You can knead the dough in the bowl or on a lightly floured surface. Do this for about 10-15 minutes. The dough should turn from sticky to smooth by the time it's done being kneaded. 
  4. You have two options from here:
    • With the dough in the covered bowl, let it rise for 3 hours. Again, warmth is GOOD. The dough should double in size. OR,
    • You can stick the dough in the fridge over night. The next morning, take it out of the fridge and let it rise for 5 hours. WARMTH IS YOUR FRIEND. The dough should double in size. 
  5. Once the dough has doubled, take it out of the bowl. It will deflate a little bit and that is okay, challah is a strong bread. Cut it into six equal sections. Roll the sections out into long flat rectangles. Roll the rectangles lengthwise like taquitos. From here, you have two options:
    • If you want two loaves of bread, braid the rolls into two, three braid loaves.  
    • If you want one loaf of bread, braid the rolls into one, six braid loaf. 
  6. Cover the loaves and let them rise for one hour. The loaves should double in size. WARMTH GETS RESULTS. 
  7. Baste the loaves with the leftover egg-white to get a shiny, crunchy crust (optional).
  8. Preheat your oven to 375 degrees. Put the loaves in the oven for 12 minutes, then turn them around and bake them for another 12 minutes. 

Search for Recipe