Sourdough Challah Recipe
Perfectly golden and slightly crisp crust with a tender and chewy interior, this Sourdough Challah Recipe makes every bite gratifying experience. Make it for breakfast, lunch, or just to impress guest in any occassion!
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Servings: 1 loaf
Equipment
- Stand mixer with dough hook attachment
- Scale or measuring cups and spoons
- Glass bowl
- Plastic wrap
- Kitchen towel
- Dough scraper
- Pastry brush
- Baking sheet
- Silicone mat or parchment paper
Ingredients
- 70 g milk 1/4 cup
- 200 g large eggs 4 eggs, plus 1 for the egg wash
- 500 g all-purpose flour or bread flour 4 to 4 1/4 cups
- 100 g active sourdough starter 1/2 cup
- 80 g sugar 1/3 cup
- 30 ml vegetable oil 2 tablespoons
- 10 g salt 2 teaspoons
Instructions
Prepare Dough:
- Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined.70 g milk, 200 g large eggs, 100 g active sourdough starter, 80 g sugar, 30 ml vegetable oil
- Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.500 g all-purpose flour or bread flour, 10 g salt
Bulk Fermentation:
- Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl.
- Cover with plastic wrap and let it rise overnight 8-12 hours, or until doubled in size.
Shape:
- Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface.
- Using a scale, divide into the number of strands you want for braiding (three is typical).
- Roll each piece into a long strand, about 12 to 14 inches long.
- Make the braid and tuck both ends under the braid.
Second Rise:
- Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again.
Bake:
- Preheat your oven to 350°F (175°C).
- Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.
- Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom.
Cool:
- Remove from the oven and let cool on a wire rack for at least an hour before slicing.
