Sourdough Challah Bread

Mix together 90 grams of ripe sourdough starter, 90 grams of flour (all purpose or bread flour is fine) and 90 grams of water. Set in a warm, 78ºF place and let rise until ripe: doubled in size, bubbly and with a slight sour aroma.

To the bowl of a stand mixer, mix together ripe levain, water, eggs, honey, salt and bread flour. Start the mixer and knead the dough together for about 2-3 minutes.

Once the dough is incorporated, add the oil to the dough and knead for another 8-10 minutes until the dough is smooth and passes the windowpane test.

Bulk Fermentation: Move the dough to a container for the bulk fermentation. Cover and let rest. During this bulk fermentation time, do your best to keep the temperature of the dough 78-80ºF. At this temperature, the entire bulk fermentation will take about 4.5-5 hours. I use a bread proofer in the winter to help the dough stay warm.

Stretch and Folds: Perform 3 sets of stretch and folds every 30 minutes throughout the first 2 hours of bulk fermentation.. To stretch and fold, reach down into the bottom of the dough. Stretch it up and over. Turn the bowl 1/4 and repeat the stretch and fold three more times.

Bulk Fermentation Continued: Keep the dough covered and let it rest in a warm (78-80ºF) place for about 2.5-3 hours until aerated, elastic and puffed up a little.

Cold Bulk Fermentation: Cover the dough and stick it in the refrigerator overnight or up to 48 hours. If you prefer to skip the cold fermentation, proceed with the recipe by shaping the challah and letting it rise.

Day 2: The next day, transfer the dough to a clean countertop and line a baking sheet with parchment paper. Separate the dough into 2 equal portions, about 975 grams each. Cut each portion into 4 equal pieces (you'll end up with 8 pieces total, 4 pieces will be used in each loaf).

Braiding Challah Bread: Roll each piece of dough into an even rectangular log. Let dough rest while you repeat with the other loaf. Gather 4 strands and roll them again to even thickness. Pinch the 4 strands together at the top. Follow the rule: “2nd to the top, 1st to the middle” as you braid from the right side to the left and back again. Watch this video for a visual.For a rectangular loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Place on the parchment lined paper and repeat with the second loaf of challah bread. Cover the challah with a kitchen towel or plastic wrap.

Proof: Put the shaped dough into your oven and turn the light on if your kitchen runs cold. Do not turn the oven on. This pseudo-proofing box will keep the dough warm enough 80-85ºF as it proofs and rises. The dough will puff up and double in size in about 4 hours at these warm temperatures. If your dough has not risen, DO NOT bake it. Let it rise a little bit longer.

Once the dough is puffy, feels light and has risen, it is ready to bake. Preheat the oven to 375ºF. Make a simple egg wash by whisking an egg with a splash of water. Brush egg wash on top of the risen challah bread. Sprinkle with sesame seeds if desired.

Bake challah bread in a preheated oven for 35-40 minutes (the internal temperature of the bread should be 190 degrees). Let bread cool completely before slicing. Enjoy!