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Eggless Sourdough Challah

Sourdough challah recipe enriched with milk and tangzong
Prep Time50 mins
Cook Time50 mins
Resting Time8 hrs
Total Time9 hrs 40 mins
Course: Breakfast
Cuisine: Jewish
Keyword: bread, eggless,, sourdough
Servings: 1 Loaf

Equipment

  • OTG or MIcrowave Oven to bake

Ingredients

For the Starter

  • 45 gms Unfed starter
  • 45 gms Water
  • 45 gms all-purpose flour Use whichever flour you use to feed your starter regularly

For the Tangzhong

  • 10 gms all-purpose flour
  • 50 gms Milk

For the Dough

  • 190 gms all-purpose flour
  • 125 gms Sourdough Starter
  • Entire Tangzhong made as above
  • 20 gms Butter (Salted or unsalted)
  • 3-4 gms Salt
  • 96 gms Milk / water I used equal amounts of water and milk

Instructions

  • Mix all the ingredients for the starter - 45 gms each of unfed starter, water and flour. If the weather is cold then warm the water to activate the starter. Keep in a warm place for 4-6 hours till it doubles
  • Mix the flour and milk for the tangzhong in a heat proof vessel with a whisk to ensure no lumps remain. Keep it on the gas and simmer. Whisk continuously for a minute till the mixture thickens and forms a slurry. Cover with cling film and set aside to cool
  • Add the flour, tangzhong, softened butter, starter and salt to a large bowl.
    Take the milk and water and add it to the bowl
  • After adding all the ingredients to the bowl, mix them together to form a dough. Ensure that no dry flour remains. Cover and set aside
  • Perform 4 rounds of stretch and fold at 30 minutes intervals. So at the end of 2 hours you would have completed 4 rounds of stretch and folds
  • Cover and set aside for 4 hours or till the dough doubles in volume
  • Once the dough doubles in volume, divide the dough into 4 parts. Roll each part of the dough into a 8-9" long rope
  • Join the 4 ropes at one end and press them together and then braid the 4 dough ropes till the end. Once the braid is complete, join the dough ropes together and tuck them under the braided dough
  • Cover and let the dough proof for 1-2 hours
  • Preheat the oven at 230C. Bake the challah for 45-50 minutes till the top achieves a golden brown colour.
  • Cool the loaf completely before slicing