*Can make dough & shape into Challah the night before.
Keep in fridge (covered in plastic) overnight.
Next morning, let it rise for 1 hour, then bake.
Ingredients:
Preferment: 50% bigger
3 grams active dry yeast 5 grams
57 grams warm water (90º) 86 grams
113 grams room temp water 170 grams
169 grams bread flour 254 grams
For the Dough:
113 grams honey 170 grams
50 grams extra-virgin olive oil 75 grams
50 grams unsalted butter 75 grams
3 large egg yolk, at room temperature 4 yolks
2 large eggs, at room temperature 3 whole eggs
1 beaten egg, for egg wash -
460 grams bread flour 690 grams
(will add more for kneading the dough)
13 grams kosher salt 20 grams
Optional: Poppy or sesame seeds, for sprinkling
Directions:
Note: Strongly recommend using a stand mixer.
There is lots of fat in this dough, so forming a proper gluten network is challenging.
If you don't use a mixer, prepare to knead for ever.
01. Make the preferment:
(using the mixing bowl from the mixer)
In large bowl combine the yeast and 57/86 grams warm tap water (100 to 110 degrees).
Whisk until the yeast is dissolved.
Then add another 113/170 grams room temperature water and the bread flour.
Stir with a flexible spatula or bowl scraper until you have a smooth, pasty mixture with no dry spots.
It should look like a thick batter.
Scrape the mixture into the center of the bowl and cover tightly.
Let the preferment sit at room temperature until it’s nearly tripled in size, extremely bubbly across the surface, and jiggles on the verge of collapsing when the bowl is shaken.
(1 to 2 hours, depending on the ambient temperature).
(WHILE Preferment works...)
02. Mix wet ingredients while fermenting, so they all come to room temp..
In a small bowl, whisk together the honey, olive oil, 3 yolks and 2 of the eggs until smooth.
(Using the same 1 to 2 hours, as the preferment).
03. Mix wet ingredients in with bowl with the preferment.
Then Add the bread flour and salt.
Start mixer on slow, then when a dough forms, mix on high for 15-25 minutes.
(If kneading the dough):
Flour the work surface, then scrape the dough and any floury bits out of the bowl and onto the surface (reserve the bowl).
Add flour to the dough if needed. Use the heel of your hands to knead the dough, adding flour as needed if the dough is sticking to your hands or the surface, until the dough is very smooth, elastic and slightly tacky.
15 to 25 minutes.
*Windowpane test this dough to confirm it has a strong gluten web.
04. First rise:
Gather the dough into a smooth ball, and place back in the large oiled bowl.
Cover and let the dough sit in a warm spot until it’s doubled in size.
(1 to 2 hours depending on the ambient temperature).
05. Divide and shape the dough:
Punch down the dough inside the bowl to expel the gasses that built up during the first rise, then scrape the dough out onto a clean work surface.
For a braided loaf, divide the dough into 6 equal pieces.
For a round loaf, divide the dough in half.
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BRAID:
A. Roll each of the 6 pieces into snakes measuring about 18 inches long and slightly tapered at the ends.
Dust the strands in flour to coat them lightly, then line them up so they’re side by side.
Pinch together the ends of the strands to connect them at the top.
B. Take the strand on the far right and cross it over the other strands, so it’s all the way on the far left side, placing it perpendicular to the other strands.
Then, take the strand that was originally on the far left, and is now second from the left, and bring it all the way to the far right, also placing it perpendicularly.
C. Fan out the remaining strands so there’s a generous space in the center.
Take the strand on the far left and bring it to the center, but group it with the strands on the right.
Next, bring the strand that’s second from the right and cross it over to the far left, also placing it perpendicular.
Then, fan out the strands again, leaving a space in the center, and bring the strand on the far right to the center, grouping it with the strands on the left.
Bring the strand second from the left to the far right and cross it over to the far left.
Then, repeat this process until you’ve braided the entire length of the strands, tugging gently on the strands as you work to create tension in the braid.
Pinch the ends of the braids and tuck them underneath the loaf, then transfer to a parchment-lined sheet pan.
Make sure you have a couple of inches of clearance on either side of the braid so it can expand.
ROUND:
A. Roll the two pieces of dough into long snakes measuring about 28 inches long, making sure to taper the snakes at one end.
Dust the strands in flour to coat them lightly, then line them up so they’re side by side with the tapered ends aligned.
Twist the two strands together, then start at the tapered end and roll up the twist into a tight coil, wrapping the fatter end around and tucking the end underneath the coil.
Transfer the coil to a parchment-lined sheet pan.
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06. Egg wash and proof the dough:
Beat the remaining egg in a small bowl until it’s streak-free.
Brush the loaf with the egg, then loosely cover the dough with some lightly oiled plastic wrap on a sheet pan, and let it rise at room temperature until it’s doubled in size, extremely puffy, and springs back but holds a slight indentation when poked gently with a wet finger.
(1½ to 2 hours depending on ambient temperature).
Note 01: The dough is easy to underproof, so, if you’re unsure, err on the side of over-proofing.
Note 02 : The round loaf will also take longer to proof.
Note 03: Before proofing, you can refrigerate the dough overnight, but omit the egg wash and make sure it’s covered.
(plastic should cover it loosely but be sealed around the pan so the dough doesn't dry out).
07. Heat the oven: Arrange a rack in the center of the oven and heat it to 350º.
08. Bake:
Uncover the challah and brush with another layer of egg wash.
OR
In Fridge overnight:
- Take out and leave uncovered for 2 hours
- Brush with egg wash, then wait 10 minutes, brush second time with egg wash
Sprinkle the loaf with poppy or sesame seeds (if using).
Bake until the loaf is shiny and burnished, an instant-read thermometer registers 190 degrees when inserted into the center, and it sounds hollow when tapped on the bottom
(35 to 40 minutes)
**Note: For the "round" shape, you'll need to bake it for an extra 15 minutes or so.
It's a big round loaf, so there's a lot of internal bread to cook.
Recommend keeping an eye on it and if it's still not 190º internally, but getting dark, cover with foil and check it every 4 minutes, until you get to 190º internally.
Let the challah cool completely on the baking sheet.
(About 1 hour).
Tip:
The challah, stored in a paper bag at room temperature.
It will keep for 4 days. It benefits from toasting after the first day.
History
Making the same dough but 50% bigger!
It totally works.
1 for Charlotte Bat-Mitzvah - Spring 2023
1 for Ellis's Bar-Mitzvah - Fall 2023
