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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 Easy Ways to Get Healthy.

Everybody knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper level of exercise. The sad thing is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. When our work day is done, most people do not prefer to go to the gym. A delicious, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You will be delighted to discover that getting healthy doesn’t have to be hard. With practice you can get all of the nutrients and the exercise that you need. Here are some of the best methods to be healthy.

Climb stairs. Stroll up the stairs to where you live or work instead of using the elevator. While this will be tough to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an efforts on the stairs. That one flight of stairs—when taken a few times a day—can be just the added boost that your system needs.

There are all sorts of activities that you can do to get healthy and balanced. Extensive gym visits and narrowly defined diets are not always the answer. Little things, when done every single day, can do a lot to make it easier to get healthy and lose pounds. Being smart when you choose your food and activities is where it begins. Getting as much physical exercise as possible is another factor. Don’t forget that health isn’t only about how much you weigh. It is more about making your body as sturdy as it can be.

We hope you got benefit 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 it.

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

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