Sourdough Challah
Sourdough Challah

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, sourdough challah. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sourdough Challah is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Sourdough Challah is something which I have loved my whole life. They’re nice and they look wonderful.

This sourdough challah recipe is a beautiful sourdough recipe. This easy sourdough challah recipe is the perfect use of your sourdough starter! Perfect for sandwiches, french toast, and more!

To begin with this recipe, we have to first prepare a few components. You can cook sourdough challah using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sourdough Challah:
  1. Make ready For the starter:
  2. Prepare 2 tablespoons (35 grams/1.2 ounces) very active, fully fermented firm sourdough starter, refreshed 8 to 12 hours earlier
  3. Get 1/3 cup (80 grams/2.8 ounces) warm water
  4. Prepare About 1 cup (135 grams/4.8 ounces) bread flour
  5. Prepare For final dough:
  6. Prepare 1/4 cup (60 grams/2 ounces) warm water
  7. Prepare 3 large eggs, plus 1 for glazing
  8. Take 1 1/2 teaspoons (8 grams/0.3 ounce) table salt
  9. Make ready 1/4 cup (55 grams/1.9 ounces) vegetable oil
  10. Prepare 3 tablespoons (65 grams/2.3 ounces) mild honey or a scant 1/3 cup (60 grams/2.1 ounces) granulated sugar
  11. Take About 3 cups (400 grams/14 ounces) bread flour
  12. Prepare Fully fermented sourdough starter

How is sourdough Challah different than yeasted Challah? One thing people don't realize is that commercial yeast actually has a very strong flavor of its own, and contributes a lot to the overall flavor of traditional yeasted challah bread. Allow this to cool to room temp before it is added to the mix. The formula in this sourdough challah recipe.

Instructions to make Sourdough Challah:
  1. In the Morning: mixing the sourdough starter: Knead starter into water until it is partially dissolved, then stir in the flour. Knead until it is smooth. Let the starter ferment until it has tripled in volume and is just starting to deflate. (It took me 3hr in room temperature at 30oC - 4 times its volume). If it is winter, you should do it in the evening and it takes more time to rise.
  2. In a large bowl, add the oil first, then use the same cup for measuring the honey — the oil will coat the cup and let the honey just slip right outor sugar until the salt has dissolved and the mixture is fairly well combined. With your hands or a wooden spoon, mix in the bread flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface, add the starter, and knead until the dough is smooth, no more than 10 minutes. The dough should feel smooth and very firm..
  3. If it is winter, soak your mixing bowl in hot water now to clean and warm it for fermenting the dough. Place the dough in it and cover with plastic wrap. Let the dough ferment for about 2 hours. It took me 2.5h in 28oC.
  4. Line a big large baking tray. I made one big loaf. You can make 2 as desired. Divide the dough into 6 rolls. (170g for each).
  5. Braid or shape them as desired, position them on the prepared sheet(s), and cover them well with plastic wrap. Let proof until tripled in size, about 5 hours. (It took me 2.5 hr in 28oC). When the loaf has not push back Testing the dough by gently pressed with your finger, it will have not push back but remain indented. Brush it with the egg glaze mixed with a table spoon of fresh milk. Sprinkle nuts for your choice (I use Chia seeds).
  6. Preheat the oven to 180oC. Bake 40-45 minutes until golden brown. After the first 20 minutes of baking, switch the loaf from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil.
  7. Remove it from the oven, and let cool on a rack.

The challah bread is made with an enriched dough. It's enriched with oil, honey and eggs. Looking at the beautiful braided Challah with moist & creamy texture in the "The Fresh Loaf's blog " with The original recipe of Maggie Glezer'from her book: " A Blessing of Bread" inspires me to make by sourdough version. Thank you , all for your tasty. Finding a solid sourdough challah recipe has been on my bread baking list for awhile.

So that is going to wrap it up with this special food sourdough challah recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!