**The sweet levain is optional, however keep in mind if you use a regular sourdough starter the challah bread will have some tang to it.**

The evening before you plan to mix the dough add the sourdough starter to a clean jar.

Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.

Cover the jar loosely and allow it to rest overnight (10-12 hours).

Note: Ensure your sweet levain has doubled in size before mixing the dough.

In a small saucepan, whisk together 40g bread flour and 200g water until smooth.

Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.

Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.

*The dough can be mixed by hand or a stand mixer. If using a stand mixer plan to add an extra 10-15 grams more flour during kneading.

To a mixing bowl whisk together the sweet levain, cooled tangzhong, sugar, honey, eggs, and oil until combined.

Next add the bread flour, all-purpose flour, and salt and mix until a shaggy dough is formed. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 30 minutes.

After the challah dough has rested, knead it on a floured surface for 3-5 minutes or until it comes together, is smooth, and slightly tacky. Try not to exceed using more than 1/4 cup of flour during kneading.

Place the kneaded dough in an oiled bowl, cover it, and allow it to rest in a warm spot for 30 minutes.

Perform 2 stretch-and-folds, spacing them 30 minutes apart. Once complete allow the dough to rest for the remainder of bulk rise in a warm spot( 76-68 degrees F). This will help the dough nearly double in 4-5 hours.

By midday your sourdough challah dough will be ready to pre-shape. Begin by weighing the proofed dough and divide it into 6 equal pieces.

Roll each piece gently into a short log and let them rest, covered, for about 15 minutes to relax the gluten. Use flour to assist with stickiness.

After the dough has rested, take each log and roughly roll it out to about 15–17 inches long. For more uniform ropes, flatten each piece lightly with a rolling pin.

Then roll it into a rope, cutting any excess off to ensure each rope is the exact same size. By the end of this process my ropes were around 17 inches each.

Tip: If you’re a visual learner, I highly recommend this tutorial—it’s the clearest explanation I’ve seen: How to Shape a 6-Strand Challah

Begin by pinching all 6 ropes together firmly at the top to secure them.

Always keep 4 strands in the middle and 2 strands on the sides. Cross the strands according to the 6-strand pattern, moving the outer ropes into the center one at a time.

Once you reach the bottom, pinch the ends together and tuck them slightly underneath for a neat finish.

Once complete place the braided sourdough challah on a parchment paper lined pan, cover it with oiled plastic wrap or a large proofing bag and allow it rest for 2-4 hours in a warm spot (76-78 degrees F) until doubled in size.

Once the challah is ready to bake, preheat the oven to 425 degrees F. Brush the sourdough challah with the eggwash and top with seeds of choice and bake for 15 minutes. Reduce the temperature to 375 degrees F and bake for another 15-20 minutes or until desired golden brown color.

Pro tip: sourdough challah is done baking when it has reached an internal temp of 195-200 degrees F.

Allow sourdough challah to cool completely before slicing and serving.

For an extra special feel brush the warm loaf with a honey glaze (1 tablespoon honey + 1 tablespoon hot water).

Storing sourdough challah: wrap tightly in plastic wrap or keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2 months.