Challah

Bryan Ford's recipe for this delicious Jewish sourdough makes a gorgeous holiday centerpiece

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100 Grams Mature Sourdough Starter

200 Grams Bread Flour (for Levain build)

150 Grams Warm Water (for Levain build)

400 Grams Water (for final dough mix)

350 Grams Levain

2 Eggs (for final dough mix)

1 Egg yolk

25 Grams Olive Oil, plus more for brushing

700 Grams Bread Flour (for final dough mix)

200 Grams All-Purpose Flour

100 Grams Spelt Flour

100 Grams Light Brown Sugar

15 Grams Salt

1 Egg (for Egg Wash)

1 Splash Water (for Egg Wash)

1 Pinch Salt

Side Dish