Challah
Traditional sweet braided challah made with levain and pre-ferment.
Recipe by
qoockle · TikTok
Ingredients
Flour
Gluten, Wheat
237 g
Water
98 ml
Dry yeast
Yeast
2 g
Malt
Gluten
20 g
Dry milk
Dairy, Lactose
3 g
Egg
Eggs
35 g
Levain optional
Yeast, Gluten, Wheat
45 g
Salt
3 g
Sugar
32 g
Butter (Organic Milk)
Dairy
32 g
Poppy
Sesame
Sesame
Nutrition
Per serving: ≈ 134.0 kcal,
P 3.7 g,
F 3.8 g,
C 21.8 g
counted 10 of 12 ingredients — the rest are in pieces/ml or missing nutrition data
Prep
Chill all ingredients thoroughly. Mix the pre-ferment and let rest in a warm place for 30 minutes.
Cooking
Place flour , levain , pre-ferment, salt , yeast, water , eggs , and dry milk into the bowl of a stand mixer fitted with the hook attachment. Knead on low speed for 5-7 minutes until ingredients come together. Add sugar and incorporate it into the dough at medium speed.
Add cold butter cut into 1x1 cm cubes in 3 additions. Once the butter is almost fully incorporated, increase the speed and knead until smooth, shiny, and uniform. Dough temperature should not exceed 75°F (windowpane test should pass).
Turn the dough out onto a greased work surface. Divide into portions (number of strands). Place in a container and chill in the refrigerator for 30 minutes. Shape the portions into strands. Braise the challah using 6 strands. Proof for 2-3 hours at 82°F.
Before baking, brush with egg and sprinkle with poppy seeds or sesame seeds . Bake at 356°F (preheated to 392°F) for 25 minutes with steam and convection. If the top browns too quickly, cover with foil.
Storage
Can be stored in the freezer after slicing, preferably with parchment paper placed between the slices.
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