Ingredients

The following ingredients have 4 Servings
  • 0
  • 2
  • 3
  • 4
  • 6
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13

Instruction

  • Whisk eggs, water, oil and honey into the pre-ferment. Add the 500 g flour and salt and integrate until your “shaggy mass” becomes cohesive. I like to mix with my hands so I can test the hydration and developing firmness of the dough. It should lose its stickiness and begin to bounce back as you work it. Knead well for 5-10 minutes, until the dough becomes smooth and extensible. Let rise (this step is called the bulk fermentation) 1.5-2 hours at 68-70 degrees F or room temperature (or overnight in the refrigerator, deflating the dough at least once several hours later).
  • Divide to desired size and number of pieces for strands. Pre-shape strands by pressing each piece into a rectangle and rolling up on itself to create a cylinder shape. Dust very lightly with flour and let rest 20-30 minutes covered with plastic wrap until dough is relaxed.
  • Roll strands under your palms to desired lengths. Braid each challah without pulling strands too tightly so the dough has room to expand during the final proof.
  • Let shaped challot proof about 45 minutes until the dough doesn’t bounce back when lightly pressed with a damp finger.
  • Brush your challot with egg wash in the direction of the braiding and bake at 350 degrees F for about 30 min or to internal temp of 195 degrees F. Rotate halfway through for even baking.