Description
Traditional challah braid using a sourdough base and an organic wheat flour.
Ingredients
Scale
- 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)
- 1/2 tsp dry yeast (optional)
- sesame seed or poppy seed for sprinkling
Instructions
- 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
- Mix all ingredients in a bowl until well incorporated and hydrated through. Leave for 20 minutes to soak.
- 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.
- 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.
- 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.
- Braid your challah as desired, tuck in the ends. There are plenty of videos on various braiding techniques, fascinating!
- Transfer challah loaf onto parchment lined baking sheet.
- Lightly whisk the reserved egg white and, using a brush, glaze the entire loaf, including the sides and ends, with the egg wash.
- Cover the loaf with plastic and let rise for about 1 hour. Egg-wash the loaf again after rising, and sprinkle with seeds.
- 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.
- Cool challah on rack for 1 hr and enjoy.
- Category: Baking