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Sourdough Challah

Levain
Add together:
 30 g Sourdough StarterAt 100% hydration
 50 g Water
 100 g All Purpose Flour
Main Dough
 2 Egg Yolks
 1 Whole egg
 50 g Water
 60 g Sugar or Honey
 60 g Oil
 4 g Salt
 325 g All Purpose Flour
Egg Wash
 1 Egg Yolk
 1 tbsp Water
Proceed as Follows:
Add
1

Mix levain ingredients until combined, cover and ferment until tripled (mine: 8 hours at 73-75F/22-23C)

2

Mix levain and main dough ingredients. Knead by hand until fully incorporated and becomes smooth dough, 5-8 minutes.

3

Ferment until doubled in volume (mine: 4 hours at 80-83F/26-28C). Gently deflate dough and knead for 1 minute.

4

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.

5

Cover and rest for 30 minutes. Shape/braid dough as desired. I did 5-strand braid and shaped it into a circle.

6

Place on parchment-lined baking pan; cover with plastic wrap. Rest for 1.5 -2 hours or until light and puffy.

7

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.

8

Note: For quicker dough, just do two proofings.

Nutrition Facts

Servings 1

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