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Sourdough Challah
Sourdough Challah

Before you jump to Sourdough Challah recipe, you may want to read this short interesting healthy tips about Treats that provide You Vitality.

Healthy eating promotes a feeling of wellness. Increasing our intake of healthy foods while decreasing the intake of unhealthy types plays a part in a more healthy feeling. Eating more vegetables helps you feel better than eating a piece of pizza. Selecting healthier food choices can be difficult when it’s snack time. You can spend hours at the food market searching for the perfect snack foods to allow you to feel healthy. Here are some healthy snacks that you can use when you need a quick pick me up.

If you’re looking for a quick snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch break. Eating on the run can easily be healthier with whole fiber chips and crackers. Make the modification from refined products just like white bread to the healthier whole grain alternatives.

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to sourdough challah recipe. You can cook sourdough challah using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sourdough Challah:
  1. Take For the starter:
  2. Prepare 2 tablespoons (35 grams/1.2 ounces) very active, fully fermented firm sourdough starter, refreshed 8 to 12 hours earlier
  3. You need 1/3 cup (80 grams/2.8 ounces) warm water
  4. You need About 1 cup (135 grams/4.8 ounces) bread flour
  5. Get For final dough:
  6. Provide 1/4 cup (60 grams/2 ounces) warm water
  7. Get 3 large eggs, plus 1 for glazing
  8. Get 1 1/2 teaspoons (8 grams/0.3 ounce) table salt
  9. You need 1/4 cup (55 grams/1.9 ounces) vegetable oil
  10. Prepare 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. Use Fully fermented sourdough starter
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.

Add the all purpose flour, and stir until completely combined. Preparation Directions To make your sourdough challah, first prepare the starter, in a medium jar or container, combine ½ cup water with ½ cup whole-wheat flour and mix well. Though challah's most cherished qualities are those we might not associate with traditional sourdough bread, this sourdough challah is not lacking in any of these characteristics. Because the dough is enriched with fair amounts of eggs, oil, and sweetener, this is not a quick process. The formula in this sourdough challah recipe The challah bread is made with an enriched dough.

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