Sourdough Challah Recipe

 

Challah is one of those words that I always yell with joy. Not only is it bread (which I love & brings me joy in itself), but it's also this pretty, braided, delicious, eggy-bread that I was introduced to in grad school. It was also associated with wine. 😁 CHALLAH! 

Adapted From: http://www.thefreshloaf.com/node/4200/sourdough-challah-photos-recipe

Makes:

• 2 loaves challahs: 1-pound (450-gram) or

• 1 loaf challah: 1.5-pound (680-gram) + three rolls or

• 16 rolls: 2-ounce (60-gram)

Total time: ~2 days

Levain:

Measuring	Original Weight (g)	Original Weight (oz)	Adjusted Weight (oz)	Ingredient
2 tbsp --	35   g 53   g	1.2 oz 1.9 oz	1.4 oz	Very active starter @ 50% hydration OR Very active start @ 100% hydration
⅓ cup	80   g	2.8 oz	2.1 oz	Warm water
1 cup	135 g	4.8 oz	3.5 oz	Bread flour

Night before baking:

1. Mix starter into the water until partially dissolved. Then stir in flour.

2. Knead this firm dough until smooth.

3. Remove 1 cup (200 grams/7 ounces) of the levain to use in the final dough and place in a sealed container at least four times its volume. (Place remaining starter in sealed container & refrigerate to use in next bake).

4. Let levain ferment until it has tripled in size, about 8-12 hours.

Final Dough:

Measuring	Weight (g)	Weight (oz)	Ingredient
¼ cup	60   g	2    oz	Warm water
3	--	--	Large eggs (+1 additional for glazing)
1.5 tsp	8     g	0.3 oz	Salt
¼ cup	55   g	1.9 oz	Vegetable oil
3 tbsp ⅓ cup	65   g 60   g	2.3 oz 2.1 oz	Honey OR Sugar
~3 cups	400 g	14  oz	Bread flour
--	200 g	7    oz	Fully fermented sourdough starter

Baking day:

Mix the dough:

5. In a large bowl, beat together the water, 3 eggs, salt, oil, and honey (or sugar) until the salt is dissolved and the mixture is fairly well combined. Oil before honey makes honey slide out easier.

6. With your hands or a wooden spoon, mix the bread flour in all at once.

7. When the mixture is a shaggy ball, scrape it out onto your work surface, add the levain starter from the night before, and knead until the dough is smooth (no more than 10 minutes).

1. The dough will be very firm and should feel almost like modeling clay. If the dough is too firm to knead easily, add a TBSP or two of water to it, if it seems too wet, add a few TBSP of flour.

2. Dough should feel smooth & very firm, but easy to knead.

Ferment the dough:

8. Place the dough in a clean bowl and cover it with plastic wrap.

9. Let the dough ferment for about 2 hours – it will probably rise not much, if at all.

Shape & proof the dough:

10. Line a baking sheet with parchment paper.

11. Divide the dough

1. 2 loaves: 1-pound (450-gram) portions for loaves or

2. 1 loaf: 1.5 pound (680-gram) portion for a large loaf and three small pieces for rolls (the easiest way to do this without a scale is to divide the dough into quarters and use one quarter for the rolls and the rest for the large loaf) or

3. 16 rolls: 2-ounce (60-gram) portions for rolls

12. Braid/shape as desired

13. Cover well with plastic wrap and let it proof until tripled in size, about 5 hours.

14. Meanwhile, 30 minutes before baking time, arrange the oven racks in the upper third position and remove any racks above it.

15. Preheat the oven to 350 F.

Bake the loaves:

16. When loaves have tripled & do not push back when gently pressed, but remain indented. Beat the remaining egg with a pinch of salt for glazing the bread.

17. Brush the loaf with the egg glaze.

18. Bake until well browned

1. 2 loaves: 1-pound (450-gram) loaves for 25 to 35 minutes

2. 1 loaf: 1.5-pound (680-gram) loaf for 35 to 45 minutes

3. 16 rolls: for 15 to 20 minutes

19. After the first 20 minutes of baking, rotate the loaf around so it bakes evenly. IF the loaf is browning too fast, tent with foil.

20. When bread is done, remove from pan and let it cool on a rack.