Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sourdough challah. It is one of my favorites food recipes. This time, I will 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.

Sourdough Challah is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Sourdough Challah is something that I have loved my whole life.

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

The ingredients needed to make Sourdough Challah:

1. Prepare 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. Take 1/3 cup (80 grams/2.8 ounces) warm water
4. Get 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. Make ready 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. Take 3 tablespoons (65 grams/2.3 ounces) mild honey or a scant 1/3 cup (60 grams/2.1 ounces) granulated sugar
11. Prepare About 3 cups (400 grams/14 ounces) bread flour
12. Take Fully fermented sourdough starter

Aquafaba stands in for the eggs. Just like its French cousin, the brioche, the challah has always fascinated me. Challah is such a lovely and beautiful loaf to serve to company, especially on Jewish holidays (or any holidays). This loaf was made with sourdough and a stiff levain.

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.

For a softer loaf, proof only twice and. Free from dairy and refined sugar. I lost my sourdough challah recipe so I'm hoping this will be my replacement! Create the traditional beautiful braided loaf, but with a wild sourdough flavor. If you are into bread baking you probably know that finding the right kind of flour is a very important task.

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