CHALLAH-sal!

This is actually the second permutation of my sourdough hybrid challah recipe.

1. Warm milk & dissolve a nice pinch of saffron in warm milk: 
65 gm Warm Milk (I used 1% Lactaid) *OR* Apple Cider 
50 gm Sugar 

2. Then add these ingredients to milk solution: 
130 gm Sourdough Starter 
10 gm Yeast (granulated, commercial)

3. Then add and let sit five minutes: 
190 gm KAF Sprouted Wheat Flour *OR* APF 

4. Then add more wet things to the dough: 
3 Eggs 
3 Egg yolks (I saved the whites for some palaak paneer quiches to be made later in the week)
80 gm Margarine 

5. Then slowly incorporate the flours—then knead about 10 minutes to a tacky dough: 
170 gm APF 
300 gm Bread flour 

6. Let dough autolyze 30 minutes then add salt: 
10 gm Salt 

7. After adding salt then let sit for 1 hour.

8. Dust work surface with flour, knead for 12 minutes, then divide into two portions. Let rest 5 minutes. 

9. Cut each into 3 to 6 equal pieces, roll into long tubes and braid dough (on parchment paper) and into baking pans. Put in fridge for (a minimum) 24 hours.
 

10. Heat up oven to 400 (preheat clay baker). Egg wash loaves and p; sprinkle with salt or seeds of choosing. Place dough in clay baker covered.

 
11. Place in oven. Reduce temp to 350. Bake 30 minutes covered, then rotate pan, remove lid, and bake for another 20-25 minutes until golden. Let cool in clay baker.

I weighted this monster after baking, and it was 2 lbs 8 oz. More than ample to make two loaves no doubt, but my clay baker accommodates enough dough to make a monster loaf.