Sourdough Challah

4 years ago

**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
hey everyone so i found this recipe and its great. The recipe contains :

Sourdough Challah (Maggie Glezer, A Blessing of Bread, recipe found via The Fresh Loaf)
2 TBSP (35 grams) very active, fully fermented sourdough starter, 50% hydration
1/3 cup (80 grams) warm water
1 cup (135 grams) bread flour

Final Dough:
1/4 cup (60 grams) warm water
3 large eggs, plus 1 for glazing
1 1/2 tsp (8 grams) salt
1/4 cup (55 grams) vegetable oil
3 TBSP (65 grams) mild honey OR 1/3 cup (60 grams) sugar
about 3 cups (400 grams) bread flour
fully fermented sourdough starter

The night before baking:
Mix the starter into the water until it is partially dissolved, then stir in the flour.
Knead this firm dough until it is smooth.
Remove 1 cup (200 grams) of the starter to use in the final dough and place in a sealed container at least four times its volume. Let the starter ferment until it has tripled in size, about 8-12 hours.

Baking Day:
In a large bowl, beat together the water, 3 eggs, salt, oil, and honey (or sugar) until the salt had dissolved and the mixture if fairly well combined.
With your hands or a wooden spoon, mix the bread flour in 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 ten minutes). The dough will be very firm and should feel almost like modeling clay. If the dough is too firm to knead easily, add a TBSP or two of water to it, if it seems too wet, add a few TBSP of flour.
Place the dough in a clean bowl and cover it with plastic wrap.
Let the dough ferment for about 2 hours - it will probably rise not much, if at all.
Line a baking sheet with parchment paper.
Divide the dough into four even balls.
Roll each ball out into a long thin strip (the dough is very elastic, I found it best to roll it out, fold in half, roll it out, and repeat until I got the length I wanted).

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