Sourdough Challah
Sourdough Challah

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, sourdough challah. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

How to make Challah with sourdough starter. This sourdough challah recipe is a great bread recipe to try your hand at! Because it is used with a stiff starter and a low hydration dough, it is really easy to work with! Note: The temperature and humidity of your house will affect the timing in the bulk fermentation and proofing times.

Sourdough Challah is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Sourdough Challah is something that I’ve loved my whole life.

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

The ingredients needed to make Sourdough Challah:
  1. Make ready For the starter:
  2. Get 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. Make ready About 1 cup (135 grams/4.8 ounces) bread flour
  5. Get For final dough:
  6. Take 1/4 cup (60 grams/2 ounces) warm water
  7. Get 3 large eggs, plus 1 for glazing
  8. Get 1 1/2 teaspoons (8 grams/0.3 ounce) table salt
  9. Prepare 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. Take Fully fermented sourdough starter

This challah was made with the lesser amounts of water and oil in the ingredients About the recipe. This dough is not on the sticky side, however, you need to make sure you develop the gluten very well. If you do so, you will have a delicate and cohesive sourdough challah that will stay fresh for several days. The sourdough adds a subtle tang to my challah, and the crumb has a moister, creamier texture that keeps even longer than the yeasted version.

Steps 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.

If you do so, you will have a delicate and cohesive sourdough challah that will stay fresh for several days. The sourdough adds a subtle tang to my challah, and the crumb has a moister, creamier texture that keeps even longer than the yeasted version. While it's true that challah or, for that matter, all bread was at one time sourdough (the Hebrew word for leaven, chametz, means "sour"), challahs have definitely gotten sweeter and richer since. The formula in this sourdough challah recipe. The challah bread is made with an enriched dough.

So that’s going to wrap this up with this exceptional food sourdough challah recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!