Fluffy Sourdough Challah Recipe | Resep Roti Challah
To a lot of people, making sourdough bread is very daunting, not to mention boring from all the wait time. But this sourdough challah proves otherwise. You don’t need to work your muscles that much because the dough needs very minimal kneading. However, you still need to be patient. Sourdough recipes take (longer) time. Once you taste the result, you know it’s worth waiting for. So soft, fluffy, and easier to digest. What’s not to love?
My challah is on the sweeter side, so you can decrease the amount of sugar if you wish. Not so much though, because it may alter the texture. Some people told me that challah is supposed to be torn, not sliced. Either way, this challah doesn’t disappoint. You can’t tell the difference from one made with instant yeast.
Tidak sedikit yang menganggap membuat roti sourdough itu repot dan membosankan karena harus menuggu lama. Tapi tidak dengan roti challah ini. Tidak perlu pegel mengulen karena memang tidak perlu diuleni sampai kalis betul. Hanya saja, harus tetap menunggu agak lama. Roti dengan sourdough butuh waktu untuk menyempurnakan proses fermentasinya.
Levain
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Biang
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30 grams sourdough starter
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30 gram sourdough
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50 grams water
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50 gram air
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100 grams all-purpose flour
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100 gram terigu protein sedang
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Main Ingredient
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Bahan Utama
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2 egg yolks
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2 kuning telur
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1 egg
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1 telur
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50 grams water
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50 gram air
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60 grams sugar
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60 gram gula
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60 grams vegetable oil
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60 gram minyak sayur
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4 grams salt
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4 gram garam
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325 grams all-purpose flour
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325 gram terigu protein sedang
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How To:
Cara Membuat:
- Mix all levain ingredients until combined. Cover and let ferment until tripled.
- Add main dough ingredients to levain. Mix and then knead until fully incorporated and becomes smooth dough, 5-8 minutes. Let sit in warm place for 2 hours.
- Preheat oven to 350F (180C). Brush dough with a mixture of an egg yolk and 1/2 tbsp water. Bake for 30-35 minutes or until nicely browned.
Campur rata bahan biang. Tutup dan diamkan sampai mengembang 3x lipat.
Tambahkan bahan utama ke dalam biang. Aduk lalu uleni sampai tercampur rata dan permukaan adonan mulus, 5-8 menit. Tutup dan diamkan di tempat hangat selama 2 jam.
Shape and ferment until tripled.
Bentuk dan fermentasikan sampai mengembang 3x lipat.
Panaskan oven suhu 180C. Olesi adonan dengan campuran 1 kuning telur dan 1/2 sdm air. Panggang 30-35 menit atau minutes kecoklatan.
Happy Baking,
Arti Jorgenson @ Dapur Makmur
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