Sourdough challah style loaf

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix dough flour, starter, dough egg, water, honey and salt, keeping wash and seeds separate. Cover.

Rest covered for 20 minutes.

Knead on low for 6–8 minutes until elastic.

Add dough oil gradually and knead until smooth and stretchy.

Allow 5–9 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Aim for 60–75% growth and an aerated rounded dough at 24–26°C.

Divide into equal logs for the braid and cover.

Rest for 15 minutes.

Roll gradually to about 35 cm ropes and braid loosely without stretching. Tuck the ends underneath and place on a lined tray. Cover.

Allow 2–4 hours; the timer is an estimate. The braid should swell clearly, feel aerated and recover slowly from a light press. Begin heating the oven near the end of proofing.

Heat the oven to 170°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 170°C fan.

Continue covered until ready. The braid should swell clearly, feel aerated and recover slowly from a light press.

Brush gently with the listed egg wash and add optional sesame seeds if using.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 190°C conventional / 170°C fan for 30–40 minutes, until evenly golden and about 93–95°C in the dough. Cover loosely if browning before the centre is cooked.

Take the bake out of the oven and set it on a heatproof surface.

Cool on a rack for 1 hour.