Sourdough Challah

Challah is such a lovely and beautiful loaf to serve to company, especially on Jewish holidays (or any holidays). This loaf was made with sourdough and a stiff levain. For a softer loaf, proof only twice and bake the same day, do not refrigerate overnight. The following formula is by Arti Jorgenson and is printable.

AuthorTeresa
Rating

Yields1 Serving

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.

Category

Ingredients

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:

Directions

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.

Sourdough Challah

To view Challah braiding and more Challah formulas join the Challah baking course: Bake Magnificent Challah.


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