Sara's Sourdough Challah

Step 1: Feed Your Sourdough Starter

Combine your sourdough starter with 3/4 cup of flour and a little less than a 1/2 cup of water. mix well. Cover lightly and allow to sit 4-6 hours unrefrigerated.

Step 2: Mix the Dough

Transfer 1/2 cup of starter and 1 1/2 cups of water into a large bowl, mix well. Add 2 3/4 cups flour and 1 1/4 tsp of salt and mix until it forms a shaggy mass. Cover the bowl and allow to rest for 1 hour. 

Step 3: Stretch and Fold the Dough

Wet your hands with water to prevent sticking. Pick up the dough on one side and fold it into the middle. Turn the bowl a bit and repeat until you've turned the bowl a full circle. Let dough rest 30 minutes and repeat the 'stretch and fold'.

Step 4: Bulk Fermentation

Cover and allow dough to ferment 7-10 hours (or in the fridge overnight).

Step 5: Shape and Second Rise

Place dough on a lightly floured surface. Shape the dough into a ball by pulling the 4 sides of the dough into the middle. 

Turn the dough over and gently pull towards you to tighten the ball. Place dough on a piece of parchment paper and into a bowl, cover and let rise for 1 hour. 

Step 6: Score and Bake 

Preheat oven to 450f about half hour before baking. Using the edges of the paper, transfer the dough to a baking sheet. Score the top of the dough using a sharp razor or wet knife about a half inch deep. Place in oven and bake for 30-40 minutes or until browned and crusty. 

Let bread cool for about an hour before enjoying :)