Braided Sourdough Challah Bread
Sourdough Natural Yeast Recipes

Sourdough Challah Bread

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A few years ago I made a whole lot of challah bread, searching for the perfect recipe. I wanted something that was easily to work with and also perfect for pulling apart or making french toast. The result was this beautiful, long-fermented sourdough challah bread. Slightly sweet and enriched with honey, eggs, and olive oil this is a delicious loaf of bread. Once braided, the dough rises, is brushed with egg wash, and baked to perfection. Whether you pull off chunks or slice it, sourdough challah bread is a perfect accompaniment to any special meal. You’ve got to make it!

Sample Schedule for Braided Sourdough Challah Bread

Bread made with 100% natural yeast sourdough takes extra time. Because of this I like to start my sourdough recipes with a sample schedule so I can get an idea for what the timing looks like for making this bread. This sample schedule assumes you are using a ripe/active sourdough starter and keeping your dough at a temperature of 78-80ºF.

Day 1
7:00 AMMix Levain (1:1:1), keep at 78º F for 3-4 hours
10:30 AMMix Challah Bread Dough
10:45 AMBegin Bulk Fermentation
11:15 AMStretch and Fold #1
11:45 AMStretch and Fold #2
12:15 PMStretch and Fold #3
Rest
3:30 PMBegin Cold Bulk Fermentation
Day 2
8:00 AMShape and Braid Challah Bread
11:30 AMBake Challah Loaves

Important Ingredients in Braided Sourdough Challah Bread

  • Sourdough Starter: Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain
  • Eggs: This sourdough challah has 4 eggs. The eggs give color, add flavor and enrich the dough which can lead to a longer rising time but a more rich and delicious bread.
  • Honey: Adds a sweetness to the bread that counterbalances the sour flavor from a long fermentation.
  • Olive Oil: Sourdough Challah bread uses a light olive oil instead of butter. You can substitute this for any neutral flavored oil.
  • Salt: Salt is important to balance the flavors. Don’t leave it out.
  • Bread Flour: I almost always use bread flour for any bread that I am kneading. The higher protein content and properly activating the gluten results in a lighter/springy bread.

Mixing a Levain

I almost always use a levain method when making sourdough. You can read all about that here. Begin the morning you mix the dough by mixing a levain:

  • 90 grams ripe sourdough starter
  • 90 grams flour
  • 90 grams water

Mix together those ingredients, cover and keep at 78 degrees Fahrenheit. The levain should be ready in about 3-4 hours.

If you want to make a levain overnight so it’s ready when you wake up, mix together 13 grams ripe sourdough starter, 130 grams flour and 130 grams water. Leave it at 78 degrees F for about 12 hours until bubbly and ripe.

Mixing Challah Bread Dough

Set the bowl of a stand mixer on a kitchen scale and add all the ingredients to the bowl except for the olive oil. Start the mixer and knead the dough together for about 3-5 minutes until smooth. This dough is not very sticky and can be difficult to knead. If you use a KitchenAid Mixer, be careful that you don’t overheat your motor. Once the dough ingredients are fully incorporated, slowly drizzle the oil into the dough and knead for another 8-10 minutes until the dough is smooth and passes the windowpane test.

This process may seem like it’s not coming together at first, but continue with it and the olive oil will incorporate with the dough. Because the olive oil is a fat, it has a tendency to coat the flour which inhibits the gluten formation. Being able to work the gluten before adding the olive oil helps the dough create a strong structure for a better loaf of bread.

Bulk Fermentation

Move the dough to a container for the bulk fermentation. Do your best to keep the temperature of the dough at 78 degrees F. I use a bread proofer in the winter to help the dough develop at the right temperature. Cover the container. The entire bulk fermentation will take about 4 hours. During the bulk fermentation you will perform 3 sets of stretch and folds during the first 2 hours to help strengthen the dough.

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.

Cold Bulk Fermentation

Place the covered dough in the refrigerator overnight for a cold bulk fermentation. This dough can stay in the refrigerator for up to 48 hours. I like using a cold bulk fermentation because it allows me to plan out my bakes better and adds more flavor to the dough. If you prefer to bake the challah bread the same day, skip the cold bulk fermentation and move straight to shaping the dough.

How to Braid Sourdough Challah Bread

Decide ahead of time how many strands you want to braid. My pictures and video are of a 4 strand braided sourdough challah bread, but you can make a 6 or 8 strand too. This recipe makes two loaves of challah, so cut your dough into two pieces and then cut each piece into the number of strands you want for your dough.

Roll into rectangular log

Let the dough rest while you repeat this process with the other loaf. This allows the gluten to relax and will allow you to roll the strand evenly and even longer than if you don’t let the gluten relax.

4 strand challah

Gather 4 strands and roll each strand again to even thickness. Pinch the 4 strands together at the top. The strand on the outside is numbered 1 and the strand next to the outside strand is numbered 2. Starting on the right side, bring the strand #2 across to the left side and to the top of the challah. Take strand #1 and put it in the middle. You now have a new #1 and #2 strand. Repeat this process with the new strands going to the right. Continue braiding until the dough is used up and then pinch the ends together.

For a rectangular loaf

tuck the ends underneath, pinching them in place. For a circular loaf, twist the dough into a circle, pinching the ends together. Place the shaped loaves on a baking sheet lined with parchment paper. Cover the challah with a kitchen towel or plastic wrap.

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 the video below for a visual.

Proofing Sourdough Challah Bread

Cover and let the challah rest in a warm 80-85ºF place for about 4-5 hours. I set my covered loaves in the oven with the light on. This is a pseudo proofing box that helps bring my loaves up to a warmer temperature and continue fermentation for the loaves to rise and get airy and light. After about 3 hours, gently touch the dough. It should feel airy and light and look like it’s puffed up and risen a bit (no longer cold at all). If you press in on the loaf it should spring back just a little bit. If your dough is showing all of these signs, go ahead and preheat your oven to 350 degrees F. If it’s not showing these signs, let it continue rising for another half hour to one hour. If you want more sour flavor, leave the dough to ferment even longer–another hour or two.

Baking Sourdough Challah Bread

Once the dough is puffy, light and risen, take the dough out of the oven. Preheat the oven to 375F. Make a simple egg wash by mixing an egg with a splash of water or cream. Brush egg wash on top of the risen challah bread. Sprinkle with sesame seeds if desired. Bake braided sourdough challah bread in a preheated oven for 35-40 minutes (the internal temperature of the bread should be 190 degrees). Let the challah bread cool completely before slicing, or pull some chunks off warm. Enjoy!

Frequently Asked Questions

How do you store leftover sourdough challah bread?

Wrap the challah bread in plastic wrap and freeze for up to 2-3 months. When you’re ready to serve it, pull it out of the freezer and let it come to room temperature before serving. I also slice challah and freeze the slices for toast or french toast.

How do you serve sourdough challah bread?

Traditionally challah is pulled apart in chunks. My family eats it like this when we serve challah with dinner but we also slice it and use the bread for french toast or sandwiches.

My sourdough challah bread took a long time to rise. Is this normal?

Sourdough bread takes much longer to rise than bread made with instant yeast. Challah bread in particular takes longer because it is an enriched dough with egg and olive oil. To help speed up the rise, put the shaped challah in your oven with the light on (don’t turn the oven on). This will give your bread a warm place to rise and help speed up the process. Once the challah is puffed up and no longer feels cold but feels airy and light, it’s time to bake it.

I love sourdough challah bread. What can I do to enhance the flavor?

Try adding citrus zest or a flavored olive oil to change up the flavor profile. You can also add raisins, dried fruit or any other inclusion to the challah bread.

Braided Sourdough Challah Bread

Sourdough Challah Bread

Amy
Soft and fluffy on the inside with a beautiful golden braided crust on the outside, this sourdough challah bread is the perfect addition to your dinner or holiday table. Use leftovers to make incredible french toast or just enjoy slathered with butter and jam. Learn how to make this challah bread with 100% natural yeast sourdough.
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Prep Time 40 minutes
Cook Time 40 minutes
Fermentation Time 1 day 6 hours
Total Time 1 day 7 hours 20 minutes
Course Bread
Servings 2 loaves

Equipment

Ingredients
  

Levain (1:1:1, 3-4 hours until ripe at 78ºF)

  • 90 grams ripe sourdough starter
  • 90 grams flour
  • 90 grams water

Braided Sourdough Challah Bread

  • 250 grams levain see recipe notes
  • 275 grams warm water
  • 4 large eggs about 200 grams
  • 120 grams honey
  • 20 grams salt
  • 1080 grams bread flour
  • 105 grams olive oil

Instructions
 

Levain (1:1:1, about 3-4 hours until ripe)

  • 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.

Sourdough Challah Bread

  • 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 rise, 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!

Notes

Levain: If you have 250 grams of ripe sourdough starter you want to use in place of the levain, you can do that. Read more about why I use a levain method here. If you prefer mixing the levain the night before and having it ready for you in the morning, mix together a 1:10:10 ratio (13 grams sourdough starter: 130 grams flour: 130 grams water). Let it sit overnight for about 12 hours.
Cold Bulk Fermentation: I find adding a cold bulk fermentation helps me space out the recipe to fit my schedule. I also prefer the flavor of the bread after undergoing a cold bulk fermentation. If you prefer, you can skip the cold bulk fermentation and immediately shape the bread after the bulk fermentation. It will still need to rise about 4- 5 hours before baking.
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One Comment

  1. Yummmmm! 😍🥖

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