Wild Sourdough Challah
Author: 
Recipe Type: Baking
Serves: 1 loaf
 
Traditional challah braid using a sourdough base and an organic wheat flour.
Ingredients
  • 300 gr (1-1/2 cups) wheat 100% hydration sourdough starter
  • 300 gr (2-1/3 cups) organic bread flour (I used Great River Organic Milling Company 100% Organic Bread Flour)
  • 35 gr (2-1/2 tbsp) olive oil
  • 35 gr (3 scant tbsp) sugar
  • 10 gr (2 scant tsp) salt
  • 1 egg + 1 egg yolk (reserve the whites for egg-wash)
  • ½ tsp dry yeast (optional)
  • sesame seed or poppy seed for sprinkling
Instructions
  1. Use fully active starter, which means it should be bubbly, not flat. Feed the starter about 4-6 hours prior to using in this bread
  2. Mix all ingredients in a bowl until well incorporated and hydrated through. Leave for 20 minutes to soak.
  3. Knead with a hook attachment in a mixer for 6-8 minutes, or 8-10 minutes by hand, until the dough turns silky smooth and elastic. Depending on your flour and the consistency of your starter, you may need to add a bit of lukewarm water to soften the dough. Try doing this in the beginning stages of the kneading.
  4. Transfer the dough into a greased bowl, cover with plastic and let rise slowly for about 3-4 hours, or until dough is at least doubled in size.
  5. Transfer the dough onto a lightly floured surface, divide it into 3,4, or 6 pieces, depending on how you want to braid your challah. Roll each piece into a log and let rest for 20 minutes under plastic.
  6. Braid your challah as desired, tuck in the ends. There are plenty of videos on various braiding techniques, fascinating!
  7. Transfer challah loaf onto parchment lined baking sheet.
  8. Lightly whisk the reserved egg white and, using a brush, glaze the entire loaf, including the sides and ends, with the egg wash.
  9. Cover the loaf with plastic and let rise for about 1 hour. Egg-wash the loaf again after rising, and sprinkle with seeds.
  10. Preheat the oven to 375F. Bake challah for 25-30 minutes, turning 180 degrees once half way through the baking, to ensure even browning. Challah is done when it’s evenly rich brown all over.
  11. Cool challah on rack for 1 hr and enjoy.
Recipe by Honest Cooking at https://honestcooking.com/wild-sourdough-challah/