Sourdough Challah
This traditional Jewish braided loaf gets a little more traditional by using sourdough starter to leaven. Knead up some eggy, flaky delicious-ness with this recipe!
Ingredients
Dough
- ¾ cup active sourdough starter
- 1 cup water
- ½ cup avocado or olive oil
- 1 Tbsp honey or maple syrup
- 2 eggs + 1 yolk
- 1½ tsp salt
- 4¾-5¼ cups all-purpose unbleached flour
- Sesame seeds (optional topping)
Egg Wash
- 1 Tbsp water
- 1 egg yolk
Instructions
The Dough
- In a large bowl or stand mixer, froth together the water and starter with your hands or a whisk. Add the oil, eggs, honey, and salt. Whisk to combine.
- Add the first 4 cups of flour one cup at a time, using the dough hook attachment to stir on low speed. Begin adding flour ¼ cup at at time on medium speed until a dough ball starts forming and no longer sticks to the sides.Note: If mixing by hand, add in first four cups at the same time and combine into a shaggy dough. Add remaining flour ¼ cup at a time, kneading with your hand to combine, until a soft dough ball forms. The dough should no longer stick to the bowl or your hands.
Bulk Fermentation
- Remove the dough from the bowl and use 1 Tbsp of oil to grease the inside of the bowl. Use the oil on your hands to coat the outside of the dough ball. Place it inside the bowl and cover with a cloth or hand towel.
- Place the bowl in a warm area such as the oven with the lights turned on. Let rest for 8-12 hrs or until doubled or nearly doubled.
- After the first ferment, gently remove the dough from the bowl with your hands or a dough scraper it will slightly deflate on its own. Place it onto a clean countertop.
Shaping the Dough
- Use a sharp knife to cut the dough in three even sections for one large loaf, or in half and then each half into three sections for two loaves.
- For round loaves, you can do a 4-strand round braid like I did above. Otherwise you can spiral a 3 strand braided loaf into a round loaf.
- Once the dough is shaped, remember to tuck the ends under to seal the edges.
- On a parchment lined baking sheet, place two round loaves or one long braided loaf to allow room for expansion. Cover with a damp tea towel.
Slow Fermentation
- To bake as soon as possible, leave the loaves covered in a warm place for 3-4 hours before baking.
- To do long fermentation, place the loaves on the baking sheets in the refrigerator for at least 14 hours or up to 48 hours. I leave mine for the full 48 hours.
Baking
- After the second ferment, uncover the loaves. Preheat the oven to 375 °F. In a small bowl, whisk together one egg yolk and 1 Tbsp water. Use a pastry brush to paint the egg wash onto the bread. If desired, sprinkle sesame seeds on top for garnish.
- Bake the bread for 20 minutes then remove from the oven. Use the remaining egg wash for a second coating in the areas that expand in the oven. Place the bread back into the oven for 20 more minutes, making sure the baking sheet has been turned 180° so it can brown evenly.
- Let the bread rest for at least 10 minutes before serving. Enjoy!
Notes
- This recipe makes one large loaf, or 2 medium sized loaves. The smaller loaves can be braided or done in round loaves, but I recommend braiding the large loaf to allow a more even bake.
- The challah can be stuffed with things like cheese, veggies, or other fillings. After separating the strands, flatten them and add a small amount of filling then pinch the side together to close and braid normally.
- Any mix-ins such as apple pieces or raisins should be added while combining the dough ingredients.
- If your dough does not rise well during the bulk fermentation, your starter may be hungry. Make sure to use active, bubbly starter.