The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Challah, My first attempt

choppahead's picture

Sourdough Challah, My first attempt

I was so inspired by the Zolablue's post and pics (link) that for my first attempt at a sourdough bread, I decided to go for the gusto and attempt this Challah. I pretty much stuck to the recipe, although I did extend the fermenting and proofing times a bit due to the fact I keep my house at about 60 deg and I substituted 1 cup of WW flour.

I think it looks good. i can hardly wait to slice it!!

I'll update this post with pics of the crumb and a review tomorrow.


OK, time to see how I did

Well over all I'm very pleased with the way it turned out. As Zolablue posted, the texture is almost cake-like. Its not quite as sour as I would have liked. I think next time I will cut down on the amount of honey used or omit it all together. Also, I am wondering what would happen to the crumb if I reduced the amount of eggs from 3 down to 1 and increased the water a bit instead? I guess we'll find out soon enough. I am pre-fermenting another batch right now.

Thanks to Zolablue for the inspirational and informative post. I couldn't have done it without you!!

browndog's picture

Your first sourdough?! Clearly you're a natural. Beautiful bread.

jkandell's picture

By the looks of those photos, the shape, crust, crumb, you pretty much nailed it.  One of the hardest breads too!  Sourdough really makes those braids easier to work with, doesn't it?

mse1152's picture

That's one of the nicest braids I've seen!  Hope it tastes as good as it looks.


syllymom's picture

That is a beautiful Challah.  Congrates!

goetter's picture

Lovely, with such a crisply defined braid.  I don't even like challah, yet I find this tempting.

You have a good hand with the camera, too.

zolablue's picture

That is an excellent and most beautiful challah! I am so glad you made this and had a stunning success. Beautiful photos, too! I will be anxious to hear about your modifications.


You know what you're doing, don't you? Hehe. You are going to force me to make this again.


Ah, didn't you say on my thread that you had only been baking bread for a month?! Great job and I can see you've already been bitten by the bread-baking addiction bug. Welcome to the fold. Water's warm here.


choppahead's picture

Thanks to all for the kind words.

zolablue... I'm sure it's just beginners luck :o) because  yes, this is only my fifth loaf of bread I've ever made, and my first sourdough. I've always loved cooking and I'm wondering why it took me so long to try the bread thing. I love it!!

I'll post how the modifications work out. I am prefermenting the sponge (I think that's what its called) in a refrigerator at 40deg. I'm guessing it will take about three days to triple, and I'm hoping that will increase the sour taste (yum!) I plan on fermenting the dough overnight at that temp. as well, and then proofing as normal on the counter. If any one with more experience has any suggestions, I would surely welcome them.

Also, I found a great video on youtube that shows the braiding technique in great detail

Thanks again for all the compliments!!

KipperCat's picture

Really beautiful braids!  I've never eaten challah, but one of these days I'll have to give it a try, just because of all the pretty pictures on this site.

weavershouse's picture

That's all I could say with every photo. Really a great job and to think it's only your fifth loaf of bread. Amazing. I wonder how you'll like the taste with all the changes you plan to make. Challah always tastes of eggs and a little sweet. I don't think it's meant to be sour but what the heck, it's your bread and you might love the changes. Let us know. Great job choppahead.                                             weavershouse

yiskahsarah's picture

I know this is a super old post, but I'd love to hear how your modified challah came out!