CHALLAH
Ingredients
200 g of active starter
125 g of warm water
80 ml of oil
150 g of eggs (3 eggs)
40 g of powdered sugar
600 g of all-purpose wheat flour
11 g of salt
Glaze (see below) and sesame seeds
STEPS
Preparation of the dough: Pour the warm water, the eggs, and the oil into the bowl of the dough mixer, and then add the starter, stirring it in as you add it. Then add the flour, salt, and sugar, and start kneading until the dough is smooth and uniform and begins to peel away from the sides of the bowl.
First rise: Transfer the dough into a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 3 to 5 hours.
Division and shaping: Turn the dough out onto a floured work surface. Using a pastry cutter, divide the dough into two halves. Then make each half into a braid, or else take the whole dough and divide it into six portions to make one large braid with six strands.
Set the braided loaf or loaves on a tray covered with parchment paper.
Second rise: Let it rise for another 4 to 6 hours, depending on the room temperature.
Glaze and baking: Preheat the oven to about 400°F (200°C). Before baking, brush the bread with the glaze (an egg beaten with 1 tablespoon of water) and sprinkle with sesame seeds. Put it in the oven and lower the temperature to about 350°F (180°C). Bake for 30 to 45 minutes depending on the size of the bread.
If the braid is starting to brown too quickly, place a piece of aluminum foil over it while baking and continue.
