Sourdough CHALLAH Bread | RECIPE for Challah | Challah bread BRAIDING
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- Опубликовано: 23 авг 2024
- Error in voice over: The dough should be rolled out to about 20 inches, not 12 inches. Thanks Meir Taub.
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Recipe looks good and with try it for next shabbas. Some cultural factoids. Challahs are traditionally baked and served in pairs to remind us of the double portion of manna that fell for shabbas during the 40 years in the wilderness. Also serving two 6 strand braided challahs recalls the 12 tribes of Israel. And finally seeds on top are symbolic of the manna itself. Hope you found this interesting. Thanks
Excellent recipe! I increased honey to 70g and added 20g of sugar for a sweeter bread. I will add raisins to mt next challah to make a holiday treat.
Baked this Challah today, came out amazing!!!
This is by far one of the best I've ever baked, better than all my attempts at sourdough Challah and even better than some of the commercial yeasted I make regularly.
Whenever I try a new recipe I always follow it to the gram, doing it just as intended, only after once or twice I try to tweak it if necessary.
I got to say this one is a winner, the stiff starter was a great idea and the only thing I think I'll change the next time is a bit more salt, but that's a personal preference and not a problem with the recipe of course.
I will be using this method for a sweeter version, perhaps with raisins, and maybe try to make a sourdough version of my famous Babka 😊
Thank you for recipe and the inspiration.
Happy to inspire 😁
@Foodgeek
Sune, you sounded confused at the thought of "meat bread". It's not that the bread would contain meat ingredients, it's that it can't contain dairy if it's to be served with a meat meal. If the bread is parve, it can be eaten with a meat or a dairy meal. If it's intent is for a dairy meal, it can be made dairy.
I've made this recipe with Kamut flour and it is really luxurious. I tried four braids and need to practice and of course, experiment. By the way, I bought the Challenger Bread Pan through your link and am very, very happy with it.
Thank you for this recipe !! Made it twice and came out amazing both times my family loves it too! My kids were missing traditional challah on sabbath since I would make the original sourdough loaf and I’m so appreciative that I found a way to use my starter to make challah especially since it tastes just as good as yeasted challah!!
Thank you ❤️
Hi Sune,
Great job as always. As a proper israelite, i dont care much for parve and i use milk and also extra virgin oilve oil. Its amazing. I also havent tried using sourdough for challah yet, but theres a bakery here that makes it using yeast water (as in wild yeast culture from putting some fruit and raisins in water for some days). Have you tried using yeast water before, and if so, where is our video????
I was really looking fwd to Sune's Sourdough Challah recipe and this did not disappoint. I followed all the instructions exactly (used coconut oil) and it came out amazing!!! You're a fantastic teacher and the videos are great. Thank you so much for giving and sharing all the way around the world.
Thank you ❤️ I am so happy that you like the recipes and videos 😊
Have made this challah a few times now and everyone LOVES it! This is now my go-to recipe for sure. Thank you!
Thank you ❤️
My sourdough is in the oven right now; so stoked! I ended up going with a normal levain, because I'm not opposed to that little bit of sour tang coming through. I LOVE my challah, but I am not at all precious about it. The apartment smells so good right now :D
I cannot wait to try this. Started my starter in January of this year, have made many different baked with it. Today did focaccia, your instructions amazing. Thank you so much.
This recipe is really good. It’s easy, forgiving, delicious and delivers an authentic challah. Really good texture. Less sweet than many yeasted challahs and Sune explains why, but still delicious. Will make again for sure. Thanks Sune!
Just made this earlier today. Never had Challah bread before. Not only is the recipe and video very instructive, the bread is great. Thanks for all the info and techniques.
I made this! It went well, looked beautiful, took 45 min, I used the probe 210F, but I think it needs more salt.
Love challah bread. Great for French toast
Ok, now I am really inspired. I found your channel a month or so ago and have yet to get my sourdough starter started (😆) This I believe has given me the necessary kick in the tookus to get going. It looks just too darn good to not get moving on. Thank you for sharing.
Get that tookus movin' and bake some awesome bread 😁
Me too, but I got inspired during the lock down. Now I am addicted to baking sour dough bread. I bake about 3 to 4 loaves a week.
OH MY WORD!!! This looks sooooo delicious and Im still in training to make a simple sourdough bread! Cant wait to get to the stage when I can bake a masterpiece like this!
And they came from the oven sprang nicely and the crumbs tasted delicious- I used 80% bread flour and 20% organic whole rye flour.
I think I just fell in love. That is one fabulous looking loaf! ♡
It's so tasty
Hi, Sune. I am always learning from you!! You are a treasure to sourdough fans and all foodies. I am going to use your Challah recipe to make an Italian Easter Bread. I guess the feel of a dough is more important the the calculated hydration when working with an enriched recipes be it bread or biscuits.
It looks gorgeous, and you make it look so easy! Thanks for sharing!
Looks amazing Sune, and I am sure must be delicious too! Thanks a lot, I'll bake this bread tomorrow. 👍🏻
Note to self…”see through glass jars with straight side”…I will be trying this one too…🥰
Great video. Great channel. Can't wait to try this out.
Thanks
OMG that is the most seriously beautiful bread I've ever seen. The glaze, the caramelization, the beautiful tight braid and OMG LOOK AT THAT CRUMB! You make it look so easy. I'm off to buy sesame seeds. And a brush. Thank you for this video and recipe. _/\_
I am making this yummy bread tomorrow. Love your channel. Best wishes from Mongolia 💕☺️
Thank you ❤️ I hope it turns out wonderful 🤤🤤
Can't wait to make this and surprise my parents with it! Just wondering, though, the proportions for your levain differ between the voiceover in the video, and the written recipe in the link. Which one should I go with?
Looks like people is forgetting to give likes. Awesome video.
I used your artisan sourdough bread recipe so TY much for it. I subscribed
Looking at that open bread, I can almost taste it. I grew up in North Germany, we had something similar called Zopf in english braid. As a kid I loved it, but that one was baked with yeast.
I will have to try it with sourdough.
I love enriched doughs made with sourdough, it seems more juicy and rich :D
Hi Sune, I baked my first sourdough loaves on Sunday (1 boule and 1 oval)
Love it my first try thanks a lot
Hi Sune , thank you for making a really great video. In my house we have challah for the sabbath every week , I wanted to create this recipe . I made the stiff levain last night, I didn’t get to use it straight away , how long is it still viable to make the challah . I made it up but it didn’t rise , not sure went wrong . I kneaded the starter really well into the dough too. It came out really quite heavy .
Thanks
Can't wait to try a round version of this for Rosh Hashanah!
Just made mine today. I was impatient so I didn’t make stiff starter but added more flour into my dough. Anyway my challah came out tangy and a bit hard (I cut it when it still was hot so maybe it has smth to do with being not as fluffy as yours). And I used chickpea water to sub eggs (I’m vegan). I think my bread could use more sweetener. Thank you for your input in a baking world!
The macros of eggs and chickpea water are completely different, you can't expect the same results
Amazing. Please make a doughnut.
Great.thank you 👍👍👍
Can I add some butter to it? And also, after the 4 hours window of proofing, can I place the dough in the fridge and bake it the next morning? Or does it have to be baked immediately? Thank you
If you put in the water first….for any bread, the flour mixes in easier. Less dry flour at bottom of bowl.
Why is there so much more stiff levain made than the recipe needs to include? Is that because it's so hard to get out of the jar? I put the extra in my sourdough discard jar. I've just mixed and waiting until it's time to try the braiding. That said I just took the bread out of the oven, and it looks gorgeous!
I'm mixing together the stiff levain as we speak!
Amazing :D Can't wait to see your bread :D
This was great challah. By the way, in "Shabbat", the two "a" are the same short vowel, like "ah". "Pareve" is pronounced either "pahr-ev" or "pahr-eh-veh". Has anyone tried increasing the hydration of this recipe but keeping everything else the same?
Awesome bread thank you for sharing.
You're welcome ❤
@@Foodgeek I am creating a proofing box that works with the Arduino to keep the internal temperature and humidity at a certain point for around $45-60 dollars. I will make a video and share it with you when I get done. I stepped away from the bread making for a while and I am glad to see your channel. It allows me to get right back in where I left off and learn new things.
That sounds super interesting :D Can't wait to see it :)
Good luck with the bread making :)
I made this yesterday and it looks amazing. Question, is it supposed to taste sweet and vinegary? Perhaps my starter was too sour.
Thank you.
Have you ever tried making panettone? It would be great video.
Nice recipe btw, keep it up!
I am working on one 😁
FYI - your regular sourdough recipe is my unbraided challah quite often!
Can you do an overnight rise in the fridge for final?
You can, but you run the risk of making the bread tangy :)
Thanks for the recipe, I tried it, and the dough was incredibly sticky, I ended up baking it upside down, so can't see the braiding in the final product (but still, it looks nice, and tastes great).
Hey so the load is too big for my pan the next time I bake it can I divide it in two and if so how long should I bake it
I made this challah today. (Funny though, an Israeli learning how to make challah from a Dane). I made the recipe exactly as you instructed. The levain was perfect, the ingredients were identical. The bread turned out delicious, great crumb and melt in your mouth texture. BUT, the braids disappeared. I lost the "look" of a challah. What did I do wrong?
It sounds like, with the flour you use, you need less hydration 😊
@@Foodgeek Thank you for replying so quickly. I used and Italian bread flour: Pivetti Tipo Manitoba Bread Flour, if that tells you something. I'll take your advice next time. I enjoy your videos and am learning so much!. Thank you again.
@@varditpeer7188 the Challah dough should be very dry and quite tough to be braided properly. I think that Sune's dough is a little too hydrated.
At around 1:50 Sune says he uses a stiff levain to minimize sourness. How does that work?
Watch the video. He shows you how to do it.
Challah at ya boi!
Question: if I use cast iron dutch oven, will there be any change in temperature/time of baking?
In this video you say to add 53g of starter to the levain, but on your blog you wrote 39g. What's the correct amount? Thanks!
I noticed that too. Looking through the entire recipe on the blog, it appears that you build the levain with 53g of starter but you don't actually use the entire portion of the levain in the dough. The ingredients in the levain add up to 279g but the actual dough ingredients lists asks for only 207g (of the 279g) so the rest is just extra, I guess just to make sure you have enough. If you work out the percentages 39g of starter in 207g of levain is the same proportion as 53g out of 279g.
Hi, love the videos. How much does the protein content in the levain matter? i.e. white AP flour vs bread flour. I'm trying to conserve my bread flour right now.
Hey Sune. I want to gift this for my sisters in laws Shabbat on Friday. How many days does it last ? Thinking of making it on a Thursday.
Put it in a plastic bag after it's cooled down :)
It was perfect. ! Thx 🙏
I will try to post on your Instagram
Levain you sure 207g or must to be 270? Because if I calculated and add all ingredients of levain it will be 276g total . How in dough ingredients levain become 207 g only ?
I make more levain that needed so I have enough when mixing 😊
I have a question. i don't have yeast so I am trying to use a sourdough starter, I have never done this before. I don't have a scale so can you please tell me the conversions from metric to cups? also when I tried using the starter it didn't rise from the recipe I had. Maybe I didn't have it raise long enough over night. and then again?
Hi, I really would like to try this recipe! Just one clarification, when you say mature sourdough starter, do you mean a starter that is being fed within 12 hours or so?
Yes 🙃
That looked amazing. Put on a nice thick layer of nutella and good to go. Or turn it into french toast a few days later.
How do you decide when to use a levain and when to just mix the starter directly into the dough? Or is the levain just giving you more starter to work with?
Thank you
Agree - Nutella with a good lingonberry jam is a heavenly treat. Try it and you'll be hooked...😍
Hey Sune thanks for doing this video! this is the time of year this bread is made for the holidays. My 2 attempts have yielded good tasting bread but terrible shapes. They come out like featureless blobs, lacking the braided peaks and valleys that yeasted challahs get. Any advice to retain more of the braided shape?
Get some flour with more protein or lower the hydration 😊
Can I bulk ferment it in fridge instead of 5 hours outside ?
Guitar Samurai!
Thanks for this recipe 😊 growing my first starter now! If I use whole wheat flour are the measurements the same? 🙏
Personally, I've found I need to add a tiny bit more water when I'm making recipes with whole wheat, so probably you might find the same!
Thank you for your reply!
epiiic video!!!!
How can I avoid the sourness on the challah? Do you believe I should add baking soda?
Use the starter at its peak. It shouldn't be sour then 😊
@@Foodgeek thanks a lot for your prompt reply. I think that I am missing the peak of the sourdough each time and all my sweet bread are sour sweet :)
What can be substitute for the eggs??
You can drop it from the recipe. The texture will be a bit less "luxurious" but it'll still be delicious :)
I used 12 tablespoons of chickpea water (I saw in another recipe for challah bread, so 1 egg=3 tablespoons of chickpea water).
You can add lecithin, a chemical found in egg-yolks. They sell soy- and sunflower-derived lecithin liquid and powders. You want a brand meant for baking and cooking because nutritional supplements may not disperse well enough. I'd use 1%-1.5% if the product doesn't have a recommended dose.
Which is Tongzhong water and Tongzhong flour?
Baked this today but lost all the braid definition :( how do you make sure the braid stays there during baking?
Mine tasted great. But yes lacked the braid definition
Hallo Sune, I want to buy the Brod & Taylor proofer via your link. Is this one for the Europian market ? Can't find it in Belgium.
This is the link for amazon.de, which is probably your best bet: amzn.to/2JyJAf3 :)
Hi thanks for sharing. By what ratio can I change the oil in to butter (if at all)?
Absolutely. It just won't be challah anymore, but equally delicious :)
Yes, it would be challah, just a dairy challah.
I'm really excited to try this, but I am all out of bread flour. Would all purpose flour work too?
My newest video would support that 😊
@@Foodgeek Oh perfect! Thank you!
Thanks for the recipe. Will bake. Would it be possible to give measurements cups, tsp etc?
I will always recommend that you use a scale when you bake. It is a lot more precise, but you can convert the measurements using my ingredient converter: fdgk.net/ingredient-converter :)
Do you think I could add cinnamon and raisins to this recipe?
Absolutely. I'd make a cinnamon sugar compound butter and put it in the swirl and dot it with raisins 🤤🤤
Foodgeek Thank you, if it co es out good I’ll tag you on instagram
Sweetened Challah with raisins is one of my favorites and very popular in Israel, do that, you won't regret it 😊
Guy Nakash I made it and it was delightful.
@@user-lz2nr8qw4z awesome!
I'm going to try the raisins version myself this weekend, can't wait 😊
@6:38 12" is approx 30 cm, but you said 50. Which?
20 inches 😊
50cm is closer to 20inches
50cm = 19.685 inches
Woops. Yes, around 20 inches, not 12. Thanks.
@@Foodgeek I wish we (US) would just switch to metric already! Ridiculous. I'm going to try to make this challah tomorrow. Thanks!
It would be great if everybody could use the same system, and even one based in logic :D I do add measurements for my viewers in the US, except for where bread baking is involved. It seems like most bakers are in on the grams :)
@@Foodgeek It was delicious! Less sweet than I imagined and I will definitely be making it again. Thank you!
The reason Jews don't make challah with butter is because they have it on Shabbat which is when they have meat meals
The crumb shot - hallah porn!
You say 62 grams of honey in the video, but the recipe on the site says 67.
You're my new fact checker 😁 It's 67 grams, but probably not that important 😊
@@Foodgeek Sweeter is better ;) Making it now...
Just came out and looks beautiful. Thanks!
!שבת שלום
Oh wow you know a lot about challah and you know it should be Parve!
You are jewish or just have some knowledge about judaism?
I am not Jewish, I just like to do research and make my videos about the culture that comes with what we eat :)
@@Foodgeek thats awesome! Im going to try this recipe tomorrow. Thank you for sharing!
Let me know how it goes. It's a really wonderful bread I think :)
you shouldnt be cutting the challah with a knife!!
This made me laugh out loud! I'm of the rip 'n' tear school of challah-eating myself (isn't that what the braids are for? ;-)
Didn't care for calling it a bastard, personally
I didn't care for calling it a bastatd either. I know English isn't your first language but for most native speakers that sounds inappropriate in this context.
Lol I wondered that too but he wanted to show the crumb accurately as a true sourdough baker does. 😊
It was said it a fun way. ! We would usually say “let’s cut into this baby”. Not bastard.