This sourdough challah has a brilliantly, shiny crust and a soft, fluffy interior with an incredible flavor due to a long fermentation with all natural yeast. It's an impressive centerpiece to a table and any leftover slices make excellent french toast.
Levain, see above, or 150g of active sourdough starter
60gramsWarm Water
40gramsNeutral Oil, vegetable, canola, grapeseed, etc.
2Eggs
1Egg Yolk
1Egg, for egg wash
Sesame or poppy seeds, for topping
Prevent your screen from going dark
Instructions
Build the Levain:Mix together the sourdough starter, bread flour, and warm water in a clean and empty jar. Cover and let sit in a warm location for about five hours until doubled, bubbly, and ripe.
Mix together the wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to mix together the ingredients until most of the flour is hydrated and the dough comes together into a sticky and shaggy ball.
Knead:Place the dough onto a lightly floured work surface. With lightly floured hands, knead the dough for 8-10 minutes until it is completely smooth and the dough develops enough gluten to pass the windowpane test. The dough will start off extremely sticky but will come together as it is kneaded. Flour as minimally as possible.
First Proof:Place the dough into a lightly oiled bowl, cover, and proof in a warm location for about 5 hours at 78ºF. Proof the dough until it is doubled and there is a noticeable amount of gases built up in the dough.
Overnight Proof:Place the covered bowl in a refrigerator to proof overnight for 12-18 hours.
Degas and Shape into Ropes:The next day, slightly punch down the dough to degas it. Dump the cold dough onto a work surface and divide it into four equal pieces.One at a time, press each piece into a small, flat rectangle. Gently roll up the dough from one side until you have a short rope.Use both hands and starting from the center of the rope, roll the rope out until it is 14-16 inches long. The rope should be skinnier on the ends. Set aside and repeat with the three remaining pieces of dough until you have four that are of equal length.
Braid:Please follow the braiding instructions and images in the guide above as I find they're the most helpful.Lay the four equal ropes of dough parallel to each other and pinch one end together. Braid the challah following the pattern in my guide (or if you're braiding in another pattern). Don't braid the challah too tight and try not to stretch the ropes as you braid the dough.When you reach the end of the braid, pinch both ends of the dough and slightly tuck both ends underneath the challah to neaten it up.
Final Proof:Transfer the shaped challah onto a half sheet pan lined with a reusable silicone baking mat or parchment paper. For an extra shiny crust, this dough will get two egg washes. Whisk together one egg and use a pastry brush to apply the egg wash to the challah. Reserve the remaining egg wash for later in a refrigerator.Place the half sheet pan in a warm and humid location* to proof for about 5 hours at 78ºF. Proof the dough until it is doubled in size, is somewhat poofy, and feels full of air.
1 Egg
Bake:Preheat oven to 350ºF (177ºC).While the oven is preheating, brush the remaining egg wash onto the challah. Sprinkle toppings of your choosing onto the challah (sesame or poppy seeds are excellent).Bake the sourdough challah for 35-40 minutes, rotating the pan halfway through to evenly brown. When done, the challah should be shiny, evenly golden brown, the bottom will be firm and sound hollow if tapped, and the internal temperature should read between 190-200ºF.Cool on a wire rack for at least one hour before serving.
Sesame or poppy seeds
Video
Notes
*Create a warm and humid environment in your oven by turning on the oven light and placing a pan of just boiled water in the bottom of the oven. The humidity will help keep the dough from forming a crust. Another option to create a more humid environment is to lightly mist your pan and cover the challah with plastic wrap.
This sourdough challah is best served on the day it's made. With any remaining challah, store in a brown paper bag or wrapped in a tea towel and bread bag. Warm or toast up slices if slightly hardened. It also makes excellent Sourdough Challah French Toast.
Slices can be frozen in a freezer-safe bag for at least two months.
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