Challah Lab72 recipes
← All challah recipes

Sourdough Challah

King Arthur Baking · kingarthurbaking.com · 18

Against 72 challah recipes

More sweetener than 97% of recipes and less yeast than 94%.

See how all 72 challah recipes compare →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.

  • More sweetener than 97% of recipes: 27% of the flour weight against the typical recipe's 13%, about twice as much.
  • Less yeast than 94% of recipes: 0.4% of the flour weight against the typical recipe's 1.4%, under a third as much.
  • More water than 87% of recipes: 55% of the flour weight against the typical recipe's 40%.
  • Less egg than 77% of recipes: 20% of the flour weight against the typical recipe's 25%.
Egg: 20%, 22nd percentileOil: 11%, 48th percentileSweetener: 27%, 98th percentileWater: 55%, 88th percentileSalt: 2.3%, 76th percentileYeast: 0.4%, 5th percentileEggOilSweetenerWaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1/2 cup (113g) ripe sourdough starter113 g
  • 1/4 cup (57g) water, at room temperature57 g
  • 1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour127 g
  • stiff levain, from aboven/a
  • 2 1/2 cups plus 2 tablespoons (315g) King Arthur Unbleached Bread Flour315 g
  • 2 1/2 tablespoons (53g) honey53 g
  • 1 tablespoon plus 2 teaspoons (21g) granulated sugar21 g
  • rounded 1 1/2 teaspoons (10g) table salt10 g
  • 1/2 teaspoon instant yeast≈ 1.6 g
  • 1/2 cup plus 1 1/2 tablespoons (132g) water132 g
  • 2 large egg yolks≈ 36 g
  • 1 large egg≈ 50 g
  • 1/4 cup (50g) canola oil50 g
  • 1 cup (150g) raisins, soaked in hot water and drained, optional150 g
  • 3 tablespoons (42g) water42 g
  • 3 tablespoons (37g) granulated sugar37 g
  • 2 teaspoons orange blossom water, optional≈ 10 g
  • 1 1/2 teaspoons (10g) honey10 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 large egg, beaten with 1 tablespoon water (egg wash)≈ 50 g

flour 442 gbatter 1214 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 72 recipes. Shaded: the middle half. Tick: the median.

  • Egg20% · 22nd percentile
  • Oil11% · 48th percentile
  • Sweetener27% · 98th percentile
  • Water55% · 88th percentile
  • Salt2.3% · 76th percentile
  • Yeast0.4% · 5th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 minutes
median 28 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: egg, oil, sweetener, water, salt, yeast.

Do something with it

Or browse all 72 challah recipes.