{"id":121078,"date":"2025-03-09T00:32:34","date_gmt":"2025-03-09T00:32:34","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/the-fluffiest-sourdough-challah-the-perfect-loaf\/"},"modified":"2025-03-09T00:32:34","modified_gmt":"2025-03-09T00:32:34","slug":"the-fluffiest-sourdough-challah-the-perfect-loaf","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=121078","title":{"rendered":"The Fluffiest Sourdough Challah | The Perfect Loaf"},"content":{"rendered":"


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Oh, sourdough challah, you\u2019re a challenging one, aren\u2019t you? To create this recipe, I went through more than ten iterations, each one a little better than the previous, with the end goal of a challah that clearly shows the braids, while also being as flavorful and soft as can be. After much testing, this latest version hit top marks with my taste testers (my kids, neighbors, the mailman, any unsuspecting visitor\u2026). And it is challah like you\u2019ve never eaten before: deeply flavorful thanks to the long fermentation time, rich, and yet still slightly sweet, all with a soft and light texture.<\/p>\n

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If I\u2019m completely honest, though, this was not an easy recipe to develop. Let\u2019s walk through it step by step (and watch a video).<\/p>\n<\/blockquote>\n<\/figure>\n

This post is a little different from my others. I want to walk you through the development of this sourdough challah recipe step by step. It might be helpful to see the behind-the-scenes of how I developed this recipe, building and tweaking it throughout many iterations. I started with a general idea for what I was after, and then I pulled all the fermentation and dough modification levers I have at my disposal through each test as I honed in on the final result.<\/p>\n

If I\u2019m completely honest, though, this was not an easy recipe to develop. Let\u2019s walk through it step by step (and watch a video).<\/p>\n

Along the way, I\u2019ll talk about the decision I made and point out the signs (dough strength, fermentation, etc.) for when to proceed with each step of the bread-making process<\/a>. The key with this recipe is to have really strong fermentation at each of the critical stages: levain, bulk fermentation, and final proof.<\/p>\n

\"Sliced\"Sliced<\/a>
The final sourdough challah has a beautifully colored crust and a super fluffy and light texture.<\/figcaption><\/figure>\n

But before we dive into all that, for those who aren\u2019t in the know, let\u2019s talk about what challah is, then read on for details about how I developed this delicious recipe.<\/p>\n

What is Challah?<\/h2>\n

Challah (often pronounced \u201chaa \u00b7 luh\u201d) is traditionally a yeasted bread that\u2019s braided before baking, and it is an important food in Jewish culture. Though enriched with eggs, oil, and sugar, it is made without dairy so it can be served at any kosher meal. Often, you\u2019ll find challah brushed with an egg wash (for color) and topped with sesame or poppy seeds for added flavor and texture. Challah is typically eaten on Shabbat (the Jewish Sabbath) and holidays.<\/p>\n

I developed this sourdough challah in tandem with Eric Pallant\u2019s excellent article<\/a> here at The Perfect Loaf on what challah is, how it\u2019s typically eaten, and its historical, cultural, and religious significance. <\/p>\n

I am not Jewish and have only had this bread on a few occasions (though we did make it in France<\/a>!), but regardless, I think everyone will find this dairy-free bread wonderfully delicious.<\/p>\n

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Video: Watch Me Make This Sourdough Challah<\/h2>\n

Before we get into the nitty-gritty of developing this recipe, watch me make this sourdough challah from start to finish, below (here\u2019s a direct link to YouTube<\/a>, too).<\/p>\n

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