Recipe hydration
Sourdough Challah — Hydration Guide
Target 55%. Workable range 50–60%.
Why this hydration for Sourdough Challah?
Sourdough challah is enriched with eggs (25% flour weight), oil (10%), and sugar or honey (8%). Distinctive braided form (3-strand, 4-strand, or 6-strand). Shiny crust from egg wash. Soft, slightly sweet crumb. Traditional for Shabbat dinner; adapted for sourdough uses stiff levain (50% hydration) for cleaner flavor.
Flour mix: 100% bread flour.
Technique at 55%
Stand mixer: combine flour, eggs, water, oil, sugar, levain, salt. Knead 8 min on medium. 2h bulk at 76°F with 2 folds. Divide into strands (3/4/6), braid. Proof 3h at 76°F. Egg wash, optionally top with sesame or poppy. Bake 350°F for 30 min until internal 190°F.
Calculator pre-set to 55%
- Flour to add
- 450 g
- Water to add
- 225 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 785 g
- Effective hydration
- 55%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.