Nourishing our Body
By: Sisters in Christ
“And he humbled thee, and suffered thee to hunger, and fed thee with manna, which thou knewest not, neither did thy fathers know; that he might make thee know that man doth not live by bread only, but by every word that proceedeth out of the mouth of the Lord doth man live.” Deuteronomy 8:3
Sourdough Challah Bread
Yield: 1 large loaf
10 ingredients or less
Prep Time: 25 min
Resting Time: +/- 8 hours
Cooking Time: 25 min
Total Time: 50 min
▸ ▹Crisp, chewy, and fluffy Sourdough bagels.
For the sourdough levain, make 8-12 hours before mixing the dough:
- 2 tbsp Sourdough starter very active, fully fermented that was refreshed in past 12 hours
- 1/3 warm water about 75-80˚
- 2/3 g bread flour or all-purpose flour
For final dough:
- 1/3 warm water
- 1 1/2 tsp sea salt
- 2 large eggs plus 1 for glazing
- 3 1/2 tbsp Avocado oil or oil of choice
- 1/4 sugar or sub. honey
- 2 1/2 bread flour or all-purpose flour
- 3/4 of the fully fermented starter made in step 1
Recipe Prep, Make the Levain
- Levain: Knead starter into the water until beginning to dissolve. Add flour. Knead until smooth. It is very thick so using hands to knead it will help all the water to get absorbed. If it feels too dry, add a few drops of water. Cover and keep at room temperature for the sourdough levain to ferment and become active (this takes 8-12 hours). I usually do this before to go rest, so the levain rest overnight.
- Mix: In a large bowl, combine water, 2 eggs, oil, and sugar. Whisk until well beaten until the sugar is dissolved. Mix in bread flour. Use a spoon, dough scraper, or your hands. Mix until all ingredients are combined and there is no dry flour left the least add the salt and Knead until is dissolved.
- Knead: Transfer the dough to an unfloured clean work surface. Measure 200 grams of the sourdough levain and add it to the dough. Knead the levain into the dough mixture for 10 to 15 minutes or until the levain is fully incorporated. The dough should be smooth and release easily from the work surface.
- Bulk fermentation: Clean the mixing bowl with warm water to create a warm environment for the dough, or use a different dough container. Put the dough in the bowl, cover, and let ferment for 3 to 5 hours until the dough is smooth and doubled in volume.
- Prepare baking dish: Line 2 baking sheets with parchment paper.
- Divide: Divide dough into two portions for the 2 loaves. Divide again in 3 portions for the braid. Well depend of the style of the bread that you will like to make the dough will be separate in different parts. I usually make a normal braid.
- Preshape: Lightly flour work surface, roll out a portion of dough into a flat long skinny rectangle. To make a long roll, roll up a long side into a spiral. Repeat with the remaining 3 portions of dough.
- Braiding: You can braid this bread according to your desire, there are so many tutorials of different braiding styles.
- Proof: Cover with plastic wrap, loosely to allow room to expand. Proof for 4-6 hours, until tripled in size (check readiness by lightly pressing dough with finger, if dough springs back wait longer, if indentation stays, it’s ready). A warm environment, protected from drafts is optimal.
- Preheat oven: 20 minutes before baking, preheat oven to 350˚, put baking stone (if you do not have a baking stone, bake straight on the baking sheet) in the oven to preheat on middle rack, place rimmed pan with water on lower rack.
- Egg wash for a more shine bread: Meanwhile, whisk 1 egg with 1 t. water and brush onto loaves for the glaze. Sprinkle loaves with sesame or poppy seeds, if desired (this is optional).
- Baking: Carefully transfer loaves to heated baking stone with parchment underneath. Bake 25 minutes, then remove pan of water, close oven, and bake about 10 minutes longer, until browned.
- Cool: Put challah on a cooling rack to cool for 20-40 minutes.
I hope you enjoy and share this recipe with your be lovely ones.