Sourdough · All year
Sourdough Challah
An egg dough, braided in three strands. No seeds on top. An egg wash is what makes the crust shine.
About 12 hours · Serves 12 · One large braid
“Give us today our daily bread.”
Ingredients
- 150 g active sourdough starter
- 160 g water
- 2 eggs (100 g)
- 50 g honey
- 50 g soft butter
- 500 g bread flour
- 9 g fine salt
- 1 egg, beaten, for the wash (50 g)
Method
- 1
Stir the starter, water, 2 eggs, honey, and butter. Add the flour and mix to a soft dough. Rest 30 minutes, then pinch in the salt. Knead until smooth and elastic, about 10 minutes. It should feel satiny, not wet.
- 2
Cover and rise until increased by about half, often 5 to 9 hours.
- 3
Divide into 3 pieces, about 340 grams each. Roll each into a rope about 40 centimeters long, fatter in the middle. Lay them side by side, pinch one end together, and braid. Pinch the other end and tuck both ends under. Set the braid on parchment.
- 4
Cover and rise until puffy, 1 to 2 hours. Brush with the beaten egg. Bake at 350°F for 32 to 40 minutes, until the crust is deep gold and the center of the loaf reads about 190°F. Cool before you slice it.
From the kitchen
- A braid that tears was rolled too thin at the ends. Leave the ropes thicker than you think.
- If the bottom is pale, bake it 4 minutes longer on a lower rack. Tent the top with foil if it is already dark.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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