Sourdough Challah

Until the late 1800's when dried yeast became readily available all bread was "sourdough"
I got the recipe for this challah in Wild Fermentation and am quite pleased with it. The only downside to sourdough is that it requires a very long time to make or more specifically it requires considerable time between steps.

I made the sponge last night and kneaded the dough at 11 this morning. It rose for about 4 hours. I kneaded it for a few minutes and then braided this loaf.

It rose for another 3 hours until it doubled in size and then baked at 400 for 40 minutes.

Maybe a half hour of work spread over a 20 hour period for a loaf of bread. Next time I'll add more honey though the sourdough flavor is actually very sweet.

~Eikon