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Challah Sourdough Bread

Prep Time 24 hrs
Cook Time 25 mins
Total Time 24 hrs 25 mins
Cooking Method:
Cuisine:
Courses:
Cooking Temp: 375  F
Ingredients
    Start Ingredients
  • 1 1/2 cup all purpose flour
  • 1 1/2 cup water
  • 2 cup dormant sourdough starter
    • Start Ingredients (weight)
  • 187 1/2 grams all purpose flour
  • 360 ml water
  • 482 grams dormant sourdough starter
    • Dough Ingredients
  • 2 2/3 cup all purpose flour
  • 1 1/2 cup sourdough starter
  • 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 all purpose flour
  • 361 1/2 grams sourdough starter
  • 1 egg
  • 1 egg yolk
  • 1 egg white
  • 85 grams sugar (or honey or syrup)
  • 15 ml extra virgin olive oil
  • 1 1/4 grams salt
Instructions
  1. 1
    CREATE STARTDepending 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.
    If you have a food scale, use the weighted ingredients. Otherwise, you can use measuring cups.
  2. 2
    CREATE DOUGHOnce 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.
    You have two options from here:
  3. 3
    Option 1With the dough in the covered bowl, let it rise for 3 hours. Again, warmth is GOOD. The dough should double in size. OR,
  4. 4
    Option 2You 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. 5
    ROLL DOUGH

    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:
      1. If you want two loaves of bread, braid the rolls into two, three braid loaves.  
      2. If you want one loaf of bread, braid the rolls into one, six braid loaf. 
  6. 6
    LET-THEM-RISECover the loaves and let them rise for one hour. The loaves should double in size. WARMTH GETS RESULTS.
  7. 7
    BASTE AND BAKE

    Preheat your oven to 375 degrees.

    Baste the loaves with the leftover egg-white to get a shiny, crunchy crust (optional).

  8. 8

    Put the loaves in the oven for 12 minutes, then turn them around and bake them for another 12 minutes.

Read it online: https://hellige.us/recipe/challah-sourdough-bread/