Sourdough Challah
AuthorTeresaMix levain ingredients until combined, cover and ferment until tripled (mine: 8 hours at 73-75F/22-23C)
Mix levain and main dough ingredients. Knead by hand until fully incorporated and becomes smooth dough, 5-8 minutes.
Ferment until doubled in volume (mine: 4 hours at 80-83F/26-28C). Gently deflate dough and knead for 1 minute.
Cover and rest dough until doubled again (mine: 3 hours at 83F/28C). Deflate dough and divide evenly into a number of portions according to the number of strands you plan to make.
Cover and rest for 30 minutes. Shape/braid dough as desired. I did 5-strand braid and shaped it into a circle.
Place on parchment-lined baking pan; cover with plastic wrap. Rest for 1.5 -2 hours or until light and puffy.
Brush with half of the eggwash mixture. Rest, uncovered, for 5 minutes. Brush with remaining egg wash mixture. Bake at 350F/180C for 30-35 mins until nicely browned.
Note: For quicker dough, just do two proofings.
Ingredients
Directions
Mix levain ingredients until combined, cover and ferment until tripled (mine: 8 hours at 73-75F/22-23C)
Mix levain and main dough ingredients. Knead by hand until fully incorporated and becomes smooth dough, 5-8 minutes.
Ferment until doubled in volume (mine: 4 hours at 80-83F/26-28C). Gently deflate dough and knead for 1 minute.
Cover and rest dough until doubled again (mine: 3 hours at 83F/28C). Deflate dough and divide evenly into a number of portions according to the number of strands you plan to make.
Cover and rest for 30 minutes. Shape/braid dough as desired. I did 5-strand braid and shaped it into a circle.
Place on parchment-lined baking pan; cover with plastic wrap. Rest for 1.5 -2 hours or until light and puffy.
Brush with half of the eggwash mixture. Rest, uncovered, for 5 minutes. Brush with remaining egg wash mixture. Bake at 350F/180C for 30-35 mins until nicely browned.
Note: For quicker dough, just do two proofings.
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