Can I proof this sourdough challah in the refrigerator?

I would not recommend this unless proofing is going very slowly and you must push it to the second day. Proofing this dough in the refrigerator for any period will increase the sour flavor.

Why does my challah tear or burst open?

This usually indicates the dough is underproofed. Give the challah dough another 30 minutes to 1 hour to proof before baking.

Why did the braids on my challah merge together?

This can happen for two reasons: 1) the dough was overproofed, or 2) the dough was over-hydrated and not strengthened enough. If you think the challah overproofed (when poking it, the dough was too soft and never sprang back), reduce the proofing time by 1 hour. If the dough was tough to braid because it was too sticky or slack, reduce the oil added to the dough or mix it longer in your stand mixer.

Can I freeze sourdough challah?

Yes, but it’s best to freeze after baking. Wrap the cooled bread several times in plastic wrap, then put it into a freezer bag. Defrost in the fridge overnight and toast slices the next day. Or, warm an entire loaf in a low oven for a few minutes until soft.

Can I use olive oil instead of vegetable oil in challah?

Yes, but be sure to use a mild flavored olive oil. If your oil is too fruity or peppery, this flavor can present itself in the final challah.

Can I make a 2, 3, or 5-strand challah with this dough?

Yes. In this case, I would make one 5-strand and one 3-strand challah out of the eight 190-gram pieces. Or, since the total dough weight is 1,600 grams, you can divide the dough into ten 160-gram pieces and make two smaller 5-strand challahs.

The Fluffiest Sourdough Challah

Description

This fluffy and dairy-free braided sourdough challah is incredibly flavorful—with a touch of sweetness—thanks to the long fermentation time. Perfect for Jewish holidays or for anyone looking for a delicate and flavorful bread!

Ingredients

Levain

131g High-protein white bread flour
52g Superfine white sugar (or granulated sugar)
131g Water
52g Ripe sourdough starter, 100% hydration

Tangzhong

79g High-protein white bread flour
214g Water

Main Dough

397g Medium-protein white flour
187g High-protein white bread flour
159g Egg
34g Egg yolk
36g Oil 1: Vegetable oil
36g Oil 2: Vegetable oil
27g Superfine sugar (or granulated sugar)
48g Honey
17g Fine sea salt
All the ripe levain (about 367g)
All the tangzhong (about 293g)

Instructions

Prepare the levain — 9:00 p.m. (the night before mixing)
Mix the ingredients in the chart above in your favorite jar and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen for 14 hours. This is a sweet liquid levain and it will expand in volume significantly. Be sure to use a tall jar so it doesn’t overflow. Be sure to keep this warm.
Prepare the tangzhong – 9:00 a.m. (the day of mixing)
In a medium saucepan over medium-low heat, cook, whisking continuously, until the mixture thickens and becomes a paste (it should look like mashed potatoes), 4 to 5 minutes. Remove the pan from the heat and spread the tangzhong on a small plate to expedite cooling. Set aside.
Mix – 9:30 a.m.
Mix dough using a stand/spiral mixer with dough hook (hand mixing possible with slap-and-fold technique, but requires longer kneading; if mixing by hand, add oil later). Add Mix ingredients in mixer bowl. Mix on low (STIR) 1-2 minutes until combined. Mix on medium (speed 2) for 7 minutes until dough smooths and clings to hook. Rest 10 minutes. Mix again on medium 7-10 minutes until dough strengthens and passes windowpane test. Dough will be sticky but clean bowl sides. Stream in oil 2 on speed 1 until fully absorbed and dough is smooth and elastic. Transfer the dough to your work surface and slap and fold it a few times to get it into a taut ball. Transfer to a bulk fermentation container and cover.
Bulk Fermentation – 10:00 a.m. to 2:30 p.m. (4 1/2 hours)
At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 4 ½ hours with no sets of stretches and folds (the dough has already been sufficiently strengthened during mixing).
Divide and preshape – 2:30 p.m.
Line a half baking sheet with parchment/silicone mat. Scrape dough onto work surface and divide into 8 pieces (190g each), aiming for rectangular shapes. Preshape each piece into tubes by rolling and cinching. Roll like baguettes to 4-5 inches (partial length). Cover with reusable plastic and rest 30 minutes.
Roll and braid – 3:00 p.m.
Roll out four pieces of preshaped dough evenly to 12 to 14 inches long with tapered ends. Next, braid the 4 pieces into a 4-braid challah. When finished braiding, turn the braided dough 90° and place your hands at the end of each side of the dough. Then, roll the dough slightly to seal the ends and tuck the points underneath the loaf. Transfer to one side of the prepared baking sheet and repeat for the other pieces of dough.
Proof – 3:30 p.m. to 7:30 p.m.
Cover the baking sheet with reusable plastic and let the dough proof for 4 hours at around 76°F (25°C).
Bake – 7:30 p.m. (preheat oven at 7:00 p.m.)
After 4 hours, check the dough using the poke test—a gentle poke should spring back slowly and the dough should feel soft and airy. If it springs back quickly or feels tight, proof for another 30 minutes. Preheat oven to 425°F (220°C). Brush dough with egg wash (whole egg or saved egg whites + pinch of salt) and sprinkle with sesame seeds if desired. Bake for 15 minutes, then optionally apply a second egg wash for deeper color. Rotate pan, reduce temperature to 375°F (190°C), and bake 10-15 minutes more until internal temperature reaches 200°F (93°C). Keep an eye on the dough during the last 10 minutes of baking to avoid over-baking. Cool on baking sheet for 5 minutes, then transfer to cooling rack for at least 30 minutes.

Notes

If this is your first time making sourdough challah, I highly recommend you read the entire post before this recipe card. It’ll ensure you make the best-looking and tasting sourdough challah!

The vegetable oil can be substituted for a mild-flavored olive oil