Sourdough is now our home-yeast and after experimenting with very different recipes I found out that almost all recipe can be modified switching from the commercial yeast to the wild from.
I can’t say for sure that this works with every kind of sourdough but with mine I know that it works and I can trust “him”.
My previous version of challah has been always very much appreciated in my family and I was really surprised how even better it is since I use my sourdough. Finally this recipe became our standard for our breakfast on weekends so that I always prepare 4 loaves which are enough for 4 people and two breakfasts (usually Saturday + Sunday).
Usually we use the first challah after cooling down and we freeze the other 3 loaves. To defrost them we use a combination of low microwave + high temperature of forced air; if you don’t have an oven which would allow you this method, simply spray the loaf with water, place it into the cold oven and switch on to 220°C. After about 10 minutes it is crunchy again and perfect inside (still not warm but soft).
If you need to prepare only one loaf you can dived the recipe ingredients by 4 and for the egg you can use half egg for the second rising and the second half of it for the topping glaze.
The result is a wonderful soft challah, crunchy outside and the taste is divine
Beautiful Challah Sourdough Version
- 100 g starter (100% hydrated)
- 250 g water
- 250 g flour
- 600 ml water
- 220 g flour
- 4 tablespoons sugar (more if you like it sweet)
- 390 g flour
- 1 1/2 eggs beaten
- 1 cup oil
- 2 tablespoons salt
- 910 g flour
- ½ egg beaten
- 2 tablespoons water
- Seeds (almonds, moon, sesame, sun flower, pumpkins…) optional
Combine the ingredients for the first step to activate the starter, simply stir with a fork and let rise in a warm place for a few hours until foamy and very fluffy. This can take a few hours, depending on your starter.
- Combine the ingredients for the first step to activate the starter, simply stir with a fork and let rise in a warm place for a few hours until foamy and very fluffy. This can take a few hours, depending on your starter.
- Add the ingredients for the first rising, you will get a very wet mixture, let rise again for about 2 hours.
- Add the ingredients for the second rising, mix well, cover and let rise again until doubled (about two hours).
- Add the last portion of flour for the third rising and work, knead well until soft, not sticky and smooth.
- Place the dough seam side down in a big oiled big bowl, cover and let rise for about one hour.
- Punch down. Fold over itself 2-3 times. Place the dough seam side down in the bowl again and let rise until more than doubled.
- Divide the dough into 4 portions. Each portion will form one single challah.
- How to shape each of the single challah: cut two third of the dough, divide into 3 stains (each about 60 cm long) and form a long braid. Flatten the braid lightly with your hands. Now take the last third, dived into three 60 cm long strains. Braid them and place them over the thicker braid.
- Place each challah over a single tray on parchment paper. Brush the challahs with the remaining egg and 2 tablespoons water. Decorate with the seeds as you wish. Let rise until doubled (or more if you like).
- Bake in a preheated oven at 200°C/400°F for 25 minutes, switch off the temperature and let bake for other 10 minutes.
- Remove from the oven, let cool down and enjoy.