At a Glance
A soft, high-hydration sourdough challah that balances enriched tenderness (eggs and oil) with a mild sourdough tang. Use an active starter and gentle handling to preserve air; long, cool proofing develops flavor without excessive acidity.[1][2][3]
Not suitable if:
- • You need an instant-rise result → start with a fast yeast recipe
- • Your starter is inactive → revive or build a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate hydration and consistent enriched dough
Large Mixing Bowl
Room to mix and perform stretch-and-folds
Dough Scraper/Bench Knife
Helpful handling sticky, enriched dough and dividing
Dutch Oven or Cast Iron Pot
Creates controlled steam for oven spring and glossy crust
Bread Lame/Scoring Tool
Clean scoring for predictable expansion
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Ingredients
Weigh all ingredients on a kitchen scale. Use fresh flour and room-temperature eggs unless noted. Measurements use grams for reliability.[1][3]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (strong white) | 600g | 100% | Higher-protein flour supports enrichment |
| Water | 390g | 65% | Adjust slightly for climate; warm (25°C) gives faster fermentation |
| Active sourdough starter (100% hydration) | 150g | 25% | Bubbly and at peak activity (4-6 hours after feed for many starters)[1] |
| Sugar or honey | 50g | 8% | Honey adds tenderness and faster browning |
| Large eggs | 2 (approx. 100g) | 17% | Adds richness and color |
| Neutral oil (vegetable or sunflower) | 40g | 7% | Keeps crumb tender |
| Salt | 12g | 2% | Balances flavor and tightens gluten |
| Egg wash (1 egg + 1 tbsp water) | as needed | For glossy finish |
Schedule
Weekend Version
Baker-friendly: build levain in morning, bake same day with optional overnight retard
Weekday Version (Night – Morning)
Mix in evening and retard overnight for morning bake
💡 Tips
- If bulk fermentation runs fast, chill the dough to slow fermentation and preserve gas and flavor [1][2].
- Cold retard develops a milder, more complex flavor and makes timing flexible without over-acidifying the dough [2][5].
Step by Step
Prepare levain and autolyse
Build an active levain from your starter (feed to reach peak activity). Mix flour and water in a large mixing bowl until hydrated; rest 20–30 minutes to autolyse to improve extensibility.[1][4]
⏱ 30–45 minutes (including levain readiness)
Mix and develop
Add levain to autolysed dough, and mix to incorporate. Add eggs, oil, sugar and salt. Use gentle fold-and-pinch or slap-and-fold for 6–8 minutes until dough is cohesive but not overworked. Use a dough scraper to help handle sticky dough.[1][4]
⏱ 8–12 minutes
Bulk fermentation with stretch-and-folds
Place dough in an oiled large mixing bowl. Perform 3 sets of stretch-and-folds every 30–40 minutes during the first 2 hours to build strength while preserving gas. Keep bowl covered.
⏱ 2–3 hours (variable)
Divide and pre-shape
Turn dough onto a lightly floured surface. Divide into equal strands using a dough scraper. Pre-shape into ropes and rest 15–20 minutes to relax gluten for easier braiding.[1][4]
⏱ 20–30 minutes
Braid
Braid 3- or 6-strand as desired (aim for even tension). Transfer to parchment. Apply a light egg wash before final proof.[1][4]
⏱ 10–20 minutes
Final proof (room temp or fridge)
Proof until slightly puffy. Room temp proof should pass the slow-spring poke test (springs back slowly). For schedule control and flavor, refrigerate 12–18 hours for cold retard.[2][3]
⏱ 1–2 hours at room temp or 12–18 hours in fridge
Bake for shine and oven spring
Preheat oven to 230°C/450°F. Place loaf (on parchment paper) in a preheated Dutch oven or on a baking stone with a tray for steam. Score lightly with a bread lame if desired. Bake covered 15–20 minutes to trap steam, then remove cover and bake 12–20 minutes until deep golden.[1][2][3]
⏱ 35–45 minutes
Cool completely
Use oven mitts to remove loaf and cool on a wire rack. Wait at least 2 hours before slicing; enriched crumb needs time to set to avoid gummy texture.[2][5]
⏱ 2+ hours
Tips & Variations
Variations
Softer, sweeter challah
Increase honey/sugar to 70g and add an extra egg
→ Tender crumb and quicker browning
Dairy-free
Use oil only (as in many traditional recipes)
→ Softer, longer shelf life
Seeded braid
Brush with egg wash and sprinkle sesame or poppy seeds
→ Added texture and flavor
Pro Tips
- 💡 Use an active, recently fed starter — weak levain is the most common cause of poor rise [1][3].
- 💡 Egg wash twice: 10 minutes before baking and just before oven to maximize gloss without burning [2].
- 💡 If braid flattens, it likely overproofed; tighten tension when shaping and proof cooler next time [4].
Common Issues
Not going as planned? Common issues:
Storage
Room temperature, bread bag or box
3–4 days
Store whole or cut side down to retain moisture
Cloth-wrapped
2–3 days
Cotton or linen keeps crust balanced
Freezing
Up to 3 months
Slice before freezing and toast directly from frozen
⚠️ Avoid refrigerating — it accelerates staling through starch retrogradation.[2][5]
Sources
-
[1]
Maurizio Leo / The Perfect Loaf – The Fluffiest Sourdough Challah | The Perfect Loaf – Link
-
[2]
King Arthur Baking – Sourdough Challah Recipe | King Arthur Baking – Link
-
[3]
Farmhouse on Boone – Easy Sourdough Challah Recipe - Farmhouse on Boone – Link
-
[4]
Brandon / Sourdough Brandon – Sourdough Challah Recipe (with braiding photos!) - Sourdough Brandon – Link
-
[5]
Tori Avey – Easy Sourdough Challah Recipe - Tori Avey – Link