Sourdough Challah
Maurizio Leo · theperfectloaf.com · 2025 · 2 sourdough challah
Get the method at theperfectloaf.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.
- No yeast at all, where 95% of recipes use some (most of those 1.2 to 1.8% of the flour weight).
- Oil in the middle half of recipes: 9.1% of the flour weight against the typical recipe's 12%.
Ingredients (17)
- 131g High-protein white bread flour131 g
- 52g Superfine white sugar (or granulated sugar)52 g
- 131g Water131 g
- 52g Ripe sourdough starter, 100% hydration52 g
- 79g High-protein white bread flour79 g
- 214g Water214 g
- 397g Medium-protein white flour397 g
- 187g High-protein white bread flour187 g
- 159g Egg159 g
- 34g Egg yolk34 g
- 36g Oil 1: Vegetable oil36 g
- 36g Oil 2: Vegetable oil36 g
- 27g Superfine sugar (or granulated sugar)27 g
- 48g Honey48 g
- 17g Fine sea salt17 g
- All the ripe levain (about 367g)367 g
- All the tangzhong (about 293g)293 g
flour 794 gbatter 2260 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 72 recipes. Shaded: the middle half. Tick: the median.
- Egg24% · 42nd percentile · median 25%
- Oil9.1% · 30th percentile · median 12%
- Sweetener16% · 67th percentile · median 13%
- Water44% · 62nd percentile · median 40%
- Salt2.1% · 67th percentile · median 1.8%
- Yeast0% · 2nd percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 350°F
- Time
- 15 minutes
- median 28 minutes
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