Sourdough Challah
Looking for a delicious and unique twist on traditional challah bread? This challah bread made with sourdough starter and without any eggs has a tangy and complex flavor. This bread is perfect for any occasion, from holiday meals to weekend brunches. And best of all, it's surprisingly easy to make! So grab your ingredients and get ready to impress your friends and family with this show-stopping sourdough challah.
Ingredients
- 425 g bread flour (3 ½ cups)
- 85 g sourdough starter
- 225 g water (1 tablespoon less than 1 cup)
- 75 g oil (⅓ cup of oil)
- 15 g maple syrup (1 tbsp)
- 9 g salt (1 ½ tsp)
- 3 tablespoon sesame seeds
- 1 tablespoon honey+2 tablespoon whole milk
Instructions
Step 1 Making the dough
- Begin by mixing water, ripe sourdough starter, maple syrup, and oil in a bowl or jar to create a solution.
- In the bowl of a stand mixer, combine bread flour and salt. Next, pour the wet ingredient solution into the dry ingredients and place the bowl on the stand mixer, with the dough hook attachment.
- Initiate kneading the dough at a low speed (approximately 1-2 on a KitchenAid mixer) for 7-8 minutes. Then, increase the speed to high (around 5-6 on a KitchenAid mixer) for an additional 4-5 minutes, or until the dough becomes smooth and starts to pull away from the sides of the bowl.
- If the dough appears too sticky, add a small amount of flour. Conversely, if it seems too dry, add a little water.
Step 2 Proofing the Dough
- After kneading the dough, proceed to proof it. Grease a bowl and place the dough in it. Cover the bowl with plastic wrap and allow the dough to rise in a warm location for 4-6 hours. The goal is for the dough to double in size during this time. Then refrigerate the dough and let it cold-proof overnight.
- However, it's important to note that the exact duration of proofing may vary depending on factors such as the strength of the sourdough starter and the temperature of your kitchen. In certain instances, it might take up to 7-8 hours. Therefore, it is essential to visually monitor the dough for signs of expansion or doubling in size as an indicator that it is ready to proceed to the next step.
Step 3 Braiding the sourdough Challah
- After the dough has risen, it's time to braid the challah. To coat one of the stands with sesame seeds roll it over sesame seeds and then proceed with the braid.
- Make Six-Strand Braid: Divide the dough into six equal pieces and roll each piece into a long strand. Arrange the strands side by side, parallel to each other and pinch at the top. Take the rightmost strand and cross it over the two adjacent strands, passing it to the left side. Take the leftmost strand (formerly the rightmost) and cross it over the two adjacent strands, passing it to the right side. Repeat these alternating crosses, always starting with the outermost strand, until you reach the end of the dough. Pinch the ends together at the bottom to secure the braid.
Step 4 Proofing the braided sourdough challah
- Gently transfer the braided challah onto the parchment-lined baking sheet.
- Cover the braided challah with a clean kitchen towel and let it rise for another 1 -1 ½ hours or until it puffs up slightly.
Step 5 Baking the Challah
- When the challah is ready to bake, preheat your oven to 375°F (190°C). Prepare a milk wash by combining milk and honey.
- Brush the challah with the milk wash, ensuring it is evenly coated. If desired, sprinkle additional seeds and flavorings on top for added texture and taste.
- Place the challah in the preheated oven and bake for approximately 30-40 minutes, or until it turns a beautiful golden-brown color and produces a hollow sound when tapped on the bottom.
- Once baked, allow the challah to cool before slicing and serving. This will ensure that the bread sets and retains its shape properly. Enjoy!
Notes
- Plan: Sourdough challah requires a longer fermentation process due to the sourdough culture. Plan your baking schedule accordingly to allow enough time for bulk fermentation and proofing.
- Feed the starter: Make sure that the starter is ripe and bubbly.
- Dough hydration: Challah typically has a high hydration level, but sourdough can make it trickier. If the dough feels too sticky, add a small amount of flour. If it's too dry, add a bit of water gradually.
- Three-Strand Braid: Divide the dough into three equal portions. Pinch the ends together at the top. Cross the right strand over the center strand. Then, cross the left strand over the new center strand. Repeat these alternating crosses until you reach the end of the dough. Pinch the ends together at the bottom to seal.
- Four-Strand Braid: Divide the dough into four equal portions. Lay the strands parallel to each other, with one end pinched together. Take the outermost right strand and cross it over the two adjacent strands, passing it to the left. Now, take the new outermost left strand and cross it over the two adjacent strands, passing it to the right. Repeat these alternating crosses until you reach the end of the dough. Pinch the ends together at the bottom to seal.
- Do not let the dough ferment at room temperature for a long duration, especially in a warm kitchen. It can add unwanted acidity to the dough.
📋Nutrition Facts
Nutrition
Calories: 218kcal
Tried this recipe?Let us know how it was!