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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 Strength Enhancing Snacks.

We are very mindful that eating healthy foods can help us truly feel better inside our bodies. We have a tendency to feel way less gross when we increase our daily allowance of wholesome foods and reduce our consumption of unhealthy foods. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it’s tough to find healthier foods for treats between meals. Shopping for snack foods can be a struggle because you have a great number of options. Why not try some of the following nutritious snacks the next time you need some extra energy?

When searching for a convenient nutritious snack, make sure you remember about yogurt. Eating natural yogurt in place of a wholesome larger lunch isn’t a good idea. You can’t beat yogurt when it comes to a nutritious snack though. Along with calcium, it’s a good supplier of protein and vitamin B. Yogurt is easy for the physical body to digest and, depending on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Yogurt mixes wonderfully with nuts along with seeds. This reduces your sugar consumption without reducing the taste of your snack.

You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.

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

The ingredients needed to prepare Sourdough Challah:
  1. Take For the starter:
  2. You need 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. Provide About 1 cup (135 grams/4.8 ounces) bread flour
  5. Get For final dough:
  6. You need 1/4 cup (60 grams/2 ounces) warm water
  7. Prepare 3 large eggs, plus 1 for glazing
  8. Provide 1 1/2 teaspoons (8 grams/0.3 ounce) table salt
  9. Use 1/4 cup (55 grams/1.9 ounces) vegetable oil
  10. Get 3 tablespoons (65 grams/2.3 ounces) mild honey or a scant 1/3 cup (60 grams/2.1 ounces) granulated sugar
  11. Take About 3 cups (400 grams/14 ounces) bread flour
  12. Prepare Fully fermented sourdough starter
Steps 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.

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