Recipe by Kerenza De Freitas. A beautiful and festive challah bread, made with Jovial's All-Purpose Einkorn Flour and sourdough starter. Sign up to hear about our next batch of heirloom Einkorn Sourdough Starter, or learn to create your own here!

• This is a large 6-strand braided Challah. You can also make 2 three-strand Challah loaves if you wish.
• The Challah is BEST eaten and enjoyed the day it is baked and will be soft and fluffy the same day. Store in a sealed bag at room temperature for 3 days, then freeze.

Instructions

1. In a small bowl, combine the levain ingredients. Mix with a fork and continue to bring together until you form a ball of dough. Cover with cling wrap for 8-10 hours.
2. In the bowl of a stand mixer with the dough hook attachment, add all the main dough ingredients except the oil. Turn the mixer on low and mix until it all comes together. This may take 1-2 minutes. Cover and rest for 30 minutes.
3. Turn the mixer back on low and add 2 tablespoons of the oil and mix for 2 minutes. Add in the other 2 tablespoons of oil and continue to mix for 2 more minutes. Turn off the mixer and clear the dough hook. Squeeze the dough with your hands to further incorporate the oil for a minute or two. Turn the mixer back on low and mix until the dough no longer appears shiny. This can take between 5 to 10 minutes. Lightly oil a large bowl and transfer the dough from the mixer into the bowl. Use a bowl scraper or rubber spatula to help remove the dough. Cover the bowl and place in a warm spot at approximately 75 degrees F to ferment for 4 -5 hours.
4. Transfer the bowl to the refrigerator for 8-10 hours.
5. Line a large baking sheet with parchment paper. Remove the dough from the fridge and empty onto a floured work surface. Use a bowl scraper to help remove the dough.
6. Separate the dough into 6 equal pieces for a 6-strand braided Challah. Shape tightly into rounds and rest for 5 minutes.
7. Roll each round into 8-inch-long rectangles, then roll up from the long ends into 12-inch strands.
8. Place each strand onto the baking sheet as you continue to roll the others on your work surface.
9. When you have completed rolling all the pieces into 12-inch strands, flour your work surface. Place the 6 strands of dough on the work surface and roll again so they are lightly covered in flour.
10. Arrange the strands side by side, then group them together at the top and pinch.
11. Braid the challah loosely to leave room for expansion. Grab the far-right strand and place it over the far-left strand, then take the far-left strand and place it over the far-right strand.
12. Now take the far-left strand and place it in the middle. Take the second strand from the far right and cross it over all the way to the left. The far-right strand now goes to the middle, and the second far-left strand goes all the way across to the right. The far-left now goes to the middle...and so on. Repeat this pattern until you have completed the 6-strand challah.
13. Pinch and tuck the ends under to seal your braid. Transfer your challah onto the lined baking sheet.
14. Cover loosely with plastic wrap and let it rise in a warm spot for 3-4 hours until it has puffed up.
15. Preheat the oven to 350 degrees F.
16. Gently brush your challah with the egg wash.
17. Bake for 25-30 minutes until golden brown.
18. Remove from the oven and allow to cool before slicing.

Notes

• Rise times for your levain and dough are very dependent on your environment and may vary. The stiff levain should double in size and look spongy.
• Wet your hands a bit when clearing the dough off the dough hook after you have done mixing, as it will be sticky.
• The dough may be sticky while shaping. Sprinkle flour on your work surface and hands to help. Using a bit of oil on your hands and work surface also helps with the stickiness.
• This is a large 6-strand braided Challah. You can also make 2 three strand Challah loaves if you wish.
• The Challah is BEST eaten and enjoyed the day it is baked and will be soft and fluffy the same day. Store in a sealed bag at room temperature for 3 days, then freeze.