Sourdough Challah

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5 from 30 votes

Prep Time 30

Cook Time 30

Resting time 2

Total Time 2 1

Servings slices

Calories 107

This naturally leavened challah is fluffy, sweet, and simply delicious.

Just prior to going to bed, mix all ingedients together. Knead into a dough ball so that all of the flour is fully absorbed. Cover with plastic wrap and set aside at warm room temperature, about 74℉, for 12 hours.

In a medium saucepan, whisk the flour into the water so it is fully absorbed. Cook over medium low heat, whisking constantly, until it resembles mashed potatoes and the temperature of the mixture has reached 149℉. Immediately transfer to a heat proof bowl or plate and allow to cool to at least 100℉.

In the bowl of your electric mixer, add the stiff starter, tangzhong, oil, yolks, honey and bread flour. Knead until a smooth dough has formed, approximately 5 minutes. Slowly add in the salt. Knead for an additional 3-5 minutes. The dough should pass the windowpane test.
Place dough in a large, ungreased bowl, and cover loosely with plastic wrap. If using a proofer, place the bowl with the dough in it set at 77℉. Allow to ferment for approximately 4½ hours. If you wet your index finger and make an impression on the dough, it should maintain the impression. Cover completely with plastic wrap and place the bowl in the refrigerator overnight.
Remove the dough from the refrigerator and knead it a bit to release the gasses and air bubbles. Weigh the dough and divide into as many strands as you need. (2 challah, 4 strands each works great.) Shape each portion into long strands and braid as desired. Very lightly dust the top with bread flour. Cover loosely with plastic wrap and allow to rise for 5½ to 6½ hours at 77℉. The dough will not double in size, but it will increase in volume and look slightly puffy. You will know it’s ready to be baked by impressing a finger slightly into the dough. If the impression mostly remains, you are ready to bake.
Towards the end of the rising time, preheat oven to 350℉.
Apply egg wash. Sprinkle challah with any toppings, if using. Bake 30-45 minutes until golden brown on top and sides and the internal temperature reaches 190℉.

I highly recommend a proofing box for this recipe, but you can certainly allow the dough to rise at warm room temperature for additional time.
I prefer making this challah over the course of 3 days (Day 1: mix stiff starter at night; Day 2: knead and bulk ferment; Day 3: braid, rise and bake) because this ensures I can give the braided dough sufficient time to rise and have it ready to serve with dinner. You can absolutely skip the overnight rest in the refrigerator and braid immediately after bulk fermentation.

Calories: 107kcal

Course: Bread, Breakfast, brunch, dinner

Cuisine: Jewish

Keyword: levain, naturally leavened, sourdough, starter