Sourdough Challah Bread

My Sourdough Challah Bread Journey: A Baker's Tale

The aroma of freshly baked bread, especially challah, is one of the most comforting scents in the world. There's something about that slightly sweet, subtly yeasty fragrance that instantly transports you to warmth, family, and a sense of home. For years, I'd admired the beautiful, braided loaves of challah, the intricate craftsmanship a testament to the baker's patience and skill. I’d always buy it from the bakery, admiring its golden crust and soft interior. But something sparked in me a desire to make it myself, to experience the process from start to finish, to truly understand the magic behind this iconic bread.

My journey into sourdough baking began somewhat accidentally. A friend gifted me a starter, a bubbly, active culture of wild yeast and bacteria. At first, I was hesitant. The idea of nurturing a living organism in my kitchen felt daunting, almost mystical. But the more I learned about sourdough, the more captivated I became. I was amazed by the unique flavor profile that comes from these wild yeasts, the complexity and depth that couldn't be replicated with commercial yeast. I started with simple loaves, experimenting with different flours, hydration levels, and fermentation times. Each loaf was a lesson, a step forward in understanding this ancient baking method.

Then came the challah. This wasn’t just another bread; it was a challenge. The intricate braiding seemed almost impossible, something only experienced bakers could achieve. I scoured the internet for tutorials, watched countless videos, and even consulted my grandmother's tattered recipe book (which, sadly, didn't have a challah recipe). The initial attempts were…let’s just say less than perfect. The braids were uneven, the loaves lopsided, but the taste, even in imperfection, was glorious. With each bake, I improved, learning the subtleties of dough handling, the importance of proper proofing, and the art of creating a beautiful, symmetrical braid. I even got my six-year-old involved, and she surprised me with her ability to braid!

This sourdough challah recipe is the culmination of my journey, a testament to the patience, persistence, and joy that come with baking. It’s a recipe I’ve perfected over time, a recipe that evokes warmth and memories, and above all, a recipe that shares the simple pleasure of creating something delicious from scratch. The soft texture, the subtle tang of the sourdough, the golden-brown crust - each bite is a small act of self-care, a moment of quiet contentment in a busy world. It’s more than just bread; it’s a celebration of the simple things, a testament to the enduring power of homemade goodness.

Making this bread isn't just about the final product; it’s about the process itself. The time spent kneading the dough, the anticipation while it rises, the satisfaction of shaping and braiding—these are all rituals that connect us to a slower, more mindful way of life. It’s a reminder that some of life’s greatest joys come from the simplest things, from the warmth of a kitchen, the smell of baking bread, and the sharing of a meal with loved ones.

So, embrace the challenge, embrace the process, and embark on your own sourdough challah adventure. You might surprise yourself with what you can achieve. And remember, even imperfect loaves are delicious!

Ingredients:

1 c natural yeast starter
1 t real salt
1/3 c honey
1 c warm water
6 eggs and 1 for the egg wash
1/2 c avocado oil
8-9 c flour (I use half whole wheat and half white unbleached)

Step-by-step

• Combine water, starter, salt, honey, 6 eggs, and oil in your mixer.
• Add flour a cup at a time until fully incorporated.
• Continue adding flour until the dough "cleans" the sides of the bowl around the lower half.
• Turn off your mixer and allow the dough to rest for 20-30 minutes.
• Knead for 10 minutes or until the dough is smooth and elastic - doesn't tear when you gently pull it apart.
• Pull the dough out of the mixer and knead it a few times on your counter until the texture is uniform.
• Place in a greased bowl and cover with a damp kitchen towel.
• Place the dough in a warm place to rise overnight or all day - at least 6 hours.
• Once your dough has risen, remove it from the bowl and divide into two portions.
• Place one portion back in the bowl and cover.
• Take the remaining portion and divide it in thirds.
• Take each third and divide it in half so you are left with six pieces.
• Take each piece and roll it out like a long snake.
• Braid your Challah (refer to online tutorials).
• Place braided loaves side by side on a greased jelly roll pan.
• Whisk a remaining egg with a teaspoon of water.
• Brush the egg wash all over the loaves.
• Cover the Challah with greased plastic wrap and allow to rise for 2-2 1/2 more hours.
• Preheat your oven to 350 degrees.
• Brush the bread again with the egg wash.
• Bake for 35 minutes, or until a thermometer registers at least 180 degrees in the bottom of the loaf.
• Remove the bread from the pans and allow to cool before slicing.