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Half an Hour to Preparing Appetizing Vegan Sourdough Challah

Wishing to dine Vegan Sourdough Challah a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with useful procedures on cooking a Vegan Sourdough Challah like a famous chef made.

Vegan Sourdough Challah

We hope you got insight from reading it, now let's go back to vegan sourdough challah recipe. You can cook vegan sourdough challah using 7 ingredients and 5 steps. Here is how you achieve that.

To prepare an extraordinary Vegan Sourdough Challah, here are the components required:

  1. Use 500 g of flour.
  2. Get 250 ml of water.
  3. You need 25 g of sourdough starter.
  4. Get 5 g of salt (roughly 1tsp).
  5. You need 50 g of sunflower/coconut/canola oil.
  6. Provide 50 g of agave syrup (or honey).
  7. Take 80 g of aquafaba/chickpea water.

After preparing the components, next you are ready to make your tasty Vegan Sourdough Challah by following the instructions below:

  1. The night before, start the dough. Dissolve starter in water then add flour. Knead a bit. Add salt. The dough will be quite dry. (It's going to get wetter tomorrow when you add the other ingredients). Rub dough with oil, wrap in clingfilm and leave overnight at room temperature..
  2. In the morning, add the chickpea juice, the honey and the oil. If this makes the dough too wet, add a bit more flour. You are aiming for the dough to be *slightly* wet/sticky. Cover with the clingfilm and leave to prove for 4 hours (but do a round of folds every hour).
  3. Cut the dough into 6 equal portions (or 5, 4, 3 etc). You'll probably want to use scales to weigh make sure the portions are the same weight. Form each portion into a ball, cover and leave to rest for 20mins..
  4. Roll each of the balls into a sausage shape. Braid the sausages together. Me describing the process here will not help you - search for challah braiding videos on YouTube. Put the braided loaf on a baking tray and cover with clingfilm. Prove for 3 hours at room temperature or until it has doubled in size..
  5. Heat oven to 180C with a tray of water in the bottom. Brush outside of challah with chickpea water. Sprinkle with seeds if desired. Bake for 45 mins (my dough weighed 1030g)..

Recipe : Vegan Sourdough Challah

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step by step to make Vegan Sourdough Challah

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