Sourdough Discard Challah Bread Recipe

5 from 1 vote

Sourdough Discard Challah Bread Recipe

With its striking shape and glossy, golden-brown surface, Sourdough Discard Challah is a true showstopper. This soft, pillowy bread is not just beautiful but also bursting with flavor, and it’s entirely dairy-free. The sourdough discard imparts a delightful tang that elevates the richness of this eggy bread,

Prep Time45

Cook Time45

Rise Time1

Course: Sides

Cuisine: American, European, Jewish

Servings: slices

Calories: 148kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

7 grams yeast 1 packet
282 grams water
28 grams honey
3 egg yolks
75 grams sourdough discard
600 grams bread flour
12 grams salt
42 grams olive oil plus more for greasing

Egg wash

1 egg

Metric - US Customary

Instructions

Make the dough

Activate the yeast: Whisk yeast, water and honey together in a large mixing bowl. Cover the bowl with plastic wrap and let the yeast activate until foamy, about 15 minutes.
7 grams yeast, 282 grams water, 28 grams honey
Whisk the egg yolks and sourdough discard into the yeast mixture until no traces of discard or egg remain.
3 egg yolks, 75 grams sourdough discard
Stir the flour and salt into the wet ingredients. Switch to your hands to knead the mixture until no traces of dry flour remains and a cohesive dough forms.
600 grams bread flour, 12 grams salt
Knead the oil into the dough one tablespoon at a time. Waiting until each addition is absorbed before adding more. The dough will feel very greasy at first and will gradually feel smooth and less sticky as you knead. This may take about 5 minutes.
42 grams olive oil
Cover the bowl with plastic wrap and let the dough rest for 15 minutes. This short rest period will allow the dough to fully hydrate and will make it much easier to knead.
Turn the dough out onto a clean work surface, and knead the dough until completely smooth, about 5 to 10 minutes. The smoother the dough the easier it will be to roll the dough into ropes and the better your braid will look.

Bulk fermentation

Round the dough into a tight ball. Place the dough into a clean, lightly-oiled bowl, cover the bowl with plastic wrap and let the dough rise until doubled in volume, about 30 to 45 minutes.

Pre shape

Turn the dough out on a clean work surface. Using a bench knife, divide the dough into two portions. Round one portion, return it to the bowl and cover with plastic wrap.
Working with one portion of dough, divide the dough into 6 even portions. Round each portion of dough into a round ball. Cover the balls of dough with plastic wrap to prevent them from drying out.
Working with one portion of dough, roll the dough into a 12-inch rope. Set aside and cover with plastic wrap. If the dough snaps back, let the dough rest for 15 minutes before continuing. Repeat with the remaining dough portions.

Braid the dough

Lay the ropes side by side and pinch the tops of the dough together.
Imagine the strands are numbered 1 to 6 and position it as a figure with two arms and 4 legs.
STEP 1: Cross strand 6 over and strand 1 under (strand 1 is now 6 and vice versa).
STEP 2: Take strand 6 and place it in between the middle legs (strands 3 and 4).
STEP 3: Cross strand 2 over and place it across to the rightmost position.
STEP 4: Take strand 1 and place it in between the middle legs (strands 3 and 4).
STEP 5: Cross strand 5 over and place it across to the leftmost position.
STEP 6: Repeat from STEP 2 until all of the strands are braided.
STEP 7: Pinch the ends of the dough together to seal.
Repeat with the second portion of the dough.
Transfer the dough to a parchment-lined baking sheet.
Whisk the egg. Using a pastry brush, brush the dough with egg wash. Cover with plastic wrap and let the dough rise in a warm place.
1 egg

Final proof

Let the dough rise until it looks puffy and doubled in volume, about 30 to 45 minutes.

Prep

Once the dough is close to being fully proofed, preheat the oven to 425 F.

Bake

Brush the dough with egg wash again. Move the dough to the oven, without opening the oven door, turn the temperature down to 375 F and bake for 30 to 45 minutes or until the loaf is golden brown and the temperature measures at least 190 F when probed with an instant-read thermometer.

Notes

Both sourdough discard and active sourdough starter will work for this recipe.
Make sure your yeast is not expired before attempting this recipe.
Egg washing the dough twice imparts a shiny, golden brown look to challah bread.
Preheating your oven to a high temperature, encourage the bread to rise, while baking it at a gentler heat will prevent it from drying out and burning.

Nutrition