Sourdough Challah with a Hint of Orange Introduction:
This Sourdough Challah offers a unique twist on the traditional braided loaf with the addition of orange zest, giving it a subtle, aromatic citrus note. Its soft, pillowy texture makes it perfect for sharing at any holiday table, or using the leftovers for the best French toast you've ever had. The slow fermentation enhances the flavor, making each bite rich and satisfying.
Ingredients
- Bread Flour: 500g 4 cups
- Water: 180g ¾ cup
- Active Sourdough Starter: 100g ½ cup
- Honey: 60g ¼ cup
- Eggs: 3 large divided
- Salt: 10g 2 tsp
- Orange Zest: Zest of 1 large orange
- Neutral Oil: 50g ¼ cup
For the Egg Wash:
- 1 egg beaten
- 1 tsp water
Instructions
- In a large bowl, combine 500g bread flour, 180g water, 100g active sourdough starter, 2 eggs, 60g honey, 10g salt, and the zest of one orange.
- Mix until a shaggy dough forms, then add 50g oil and knead until the dough is smooth and elastic, about 8-10 minutes.
- Bulk Fermentation:
- Cover the dough and let it rest at room temperature for 4-5 hours, performing 2 sets of stretch and folds at 30-minute intervals during the first hour.
- The dough should become smooth and slightly puffy.
- Shape & Proof:
- Divide the dough into 3 or 4 equal pieces, roll them into strands, and braid them together.
- Place the braided loaf on a parchment-lined baking sheet, cover, and let proof overnight in the refrigerator.
- Bake:
- Preheat the oven to 375°F (190°C).
- Brush the loaf with the egg wash (1 beaten egg + 1 tsp water).
- Bake for 25-30 minutes, or until the crust is deep golden brown and the internal temperature reaches 190°F (88°C).
- Cool:
- Let the challah cool completely on a wire rack before slicing.
Notes
This recipe takes time, but the results are worth it. The orange zest adds a bright note that balances the sweetness of the honey. For an extra-special touch, sprinkle sesame seeds or poppy seeds over the egg wash before baking.