sourdough Challah Bread

This sourdough challah bread combines the soft, slightly sweet richness of challah with the tangy complexity of sourdough. It’s perfect for special occasions or everyday enjoyment, whether you’re serving it as a centerpiece for dinner or using leftovers for French toast.

Preparation Details

• Preparation Time: 30 minutes
• Resting/Proofing Time: 8–12 hours (overnight)
• Shaping Time: 30 minutes
• Baking Time: 30–35 minutes
• Total Time: 9–13 hours (mostly inactive time)
• Cooking Intensity: Moderate

Ingredients

Dough:

• 1 cup (240g) active sourdough starter (100% hydration)
• ½ cup (120ml) warm water
• 3 large eggs
• ¼ cup (60ml) honey or sugar
• ¼ cup (60ml) neutral oil (e.g., vegetable, sunflower)
• 4 cups (500g) bread flour
• 1½ teaspoons salt

Egg Wash:

• 1 egg
• 1 tablespoon water or milk

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, whisk together the sourdough starter, water, eggs, honey, and oil until well combined.
2. Gradually add the flour and salt, mixing until a shaggy dough forms.
3. Knead the dough by hand or using a stand mixer with a dough hook for about 8–10 minutes, until smooth and elastic.

Step 2: First Rise

1. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 6–8 hours (or overnight) until doubled in size.
   • Tip: If your kitchen is cool, this may take longer; in warm conditions, it may be quicker.

Step 3: Shape the Challah

1. After the first rise, turn the dough out onto a floured surface. Gently deflate it.
2. Divide the dough into 3, 4, or 6 equal pieces, depending on your desired braid style.
3. Roll each piece into long strands and braid them together. Pinch the ends to seal and tuck them under.
4. Place the braided loaf on a parchment-lined baking sheet.

Step 4: Second Rise

1. Cover the shaped loaf with a damp towel or lightly greased plastic wrap.
2. Allow it to rise at room temperature for 2–3 hours, or until slightly puffy.

Step 5: Bake the Challah

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the egg and water for the egg wash. Brush it generously over the loaf.
3. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
4. Cool on a wire rack before slicing.

Tips for Success

• Sourdough Starter: Make sure your starter is active and bubbly for the best results.
• Sweetness: Adjust the honey or sugar based on your preference; challah can range from subtly sweet to dessert-like.
• Storage: Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.

Nutritional Information (Per Slice, Approx.)

• Calories: 160
• Protein: 5g
• Carbohydrates: 26g
  • Sugars: 4g
• Fat: 4g
  • Saturated Fat: 1g
• Fiber: 1g
• Sodium: 180mg

This sourdough challah is soft, tender, and infused with rich flavor. Whether for a festive table or everyday meals, it’s a showstopper every time