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Challah | Sourdough Companion

Challah

Makes 6-7, 900 gram braided loaves

*before mixing this dough take ¼ of the water quantity and steep a pinch of saffron in it. Allow this to cool to room temp before it is added to the mix.

The Dough

Ingredient Weight US Volume Bakers Percentage
Hard White Flour *add extra flour for if too wet 1250 g 44.09 oz 9.8 cups 50.00%
All purpose Flour 1250 g 44.09 oz 9.8 cups 50.00%
Water 1350 g 47.62 oz 5.72 cups 54.00% (hydration)
Fresh Yeast 160 g 5.64 oz 0.71 cups 6.40%
Sour Starter 400 g 14.11 oz 3.14 cups 16.00%
10 x Egg Yolks 190 g 6.7 oz 0.84 cups 7.60%
Canola Oil 135 g 4.76 oz 0.6 cups 5.40%
Sugar 135 g 4.76 oz 0.67 cups 5.40%
Salt 50 g 1.76 oz 3.52 tbspns 2.00%
Total Weight: 4920 grams / 173.55 ounces
Total Flour Weight: 2500 grams / 88.18 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

I use a hobart mixer, so....

Mix for 5 minutes on first speed. Rest for 1 hour before dividing
divide into 300 gram pieces roll out until around 12" long. Braid 3 pieces together. Allow to proof for 30 minutes
Brush with an egg wash (egg whites and water)
Bake at 325 degrees until golden brown

Enjoy!
Any questions, just ask

Adam

5 comments

seeing how fast you find your way around in the forum; you posted this in the correct place alrighty.

I wonder if a several years old saffron can still be used. Hubby got some when he visited Spain 5 years ago. If not, it's really time for me to get some....seems as expensive as gold.

Tks for sharing the formula.
I would think that if it were packaged appropriately, it should be fine. It is sold in a dried form.
TP, it should be fine (zafran, if it isn't wet!), as well Nancy Silverton puts apple that is grated in her dough, from the La Brea Bakery book!
I have that book! For our apple cider bread, we cube apples, and put them in the dough. Makes a nice french toast

Accidently  forgot the yeast in this a couple weeks ago at work. 

So here is what I did:

After the initial proof and shaping, I put it in the fridge overnight. The next night I took it out and allowed it to proof for an hour or two. It didn't seem to rise much, but it looked good so I baked it. When it was done, it had risen quite a bit. 

The taste was excellent. Nice sour hint to it. 

I still have some in the freezer I will have to take out and eat up soon. 

I have also changed from the 3 braid to the 2 braid style. Looks much nicer. It's tricky at first to remember which direction to cross it. 

 

Later, Adam