You can decide which type of dough you prefer. In the ingredient list, you’ll find a range in the amounts of oil and water.

You can add the oil little by little or all at once, whatever is more comfortable for you. This step might be easier to do by hand than with a stand mixer. Once you start kneading and the dough acquires certain consistency, add the oil and incorporate it well. I find it’s the best way to ensure salt and sugar dissolve well, and that all ingredients are properly distributed.

Since this recipe doesn’t have a lot of moisture, I prefer to add all ingredients at once except the oil. This sourdough challah had the greater amount of water and oil The ingredients

You’ll end up with a dough that’s easier to handle (it won’t stick everywhere), a plump braid, and a bread that won’t dry out and harden right after it cools down. And if you’re using your hands, the dough shouldn’t stick to the heel of your hands or the counter.ĭeveloping the gluten well takes a bit of time, but the reward will be amazing. If you’re using a stand mixer, the dough shouldn’t stick to the bottom. Allow the gluten enough rest if you think the dough is not really coming together after a while. I can’t stress this enough: make sure you knead the dough well. You can check this post for some guidance on how to knead enriched dough based on real bread science. If you do so, you will have a delicate and cohesive sourdough challah that will stay fresh for several days. This dough is not on the sticky side, however, you need to make sure you develop the gluten very well. This challah was made with the lesser amounts of water and oil in the ingredients About the recipe UPDATE : Based on the feedback I received, I decided to update this post to talk about the oil and how to easily incorporate it. Don’t worry if you can’t find bread flour, I know it’s difficult to find these days. I used all-purpose flour with a protein content of 11.7% for this delicious challah recipe. And I finally have a recipe I’m 100% satisfied with. I’ve had sourdough challah in my “to-bake” list for the longest time. Something good about this quarantine? It gave me the time I needed to create more recipes and do experiments with all my starters.

Ken forkish bread