Instructions
1
step 1
Combine the fermenter, a pinch of the sweetener and a couple tablespoons of lukewarm moisture in a small dish.
2
agitate to infuse the fermenter, then leave for 10 mins until foamy.
3
step 2
Meanwhile, combine the baking flour, the remaining sweetener and 2 tsp fine table salt in a large dish.
4
Make a well in the centre, then toss in half the beaten egg, the fermenter mixture and the cooking oil.
5
empty in 200ml lukewarm moisture (it should feel slightly toasty to the touch) and agitate with a spoon, then toss together using one hand, keeping the other wash while you bring the flour base together.
6
If there are a lot of very dehydrated bits, gradually toss in a little moisture to just bring it together – you don't want it to get too wet and sticky.
7
The flour base should be damp, but not soggy.
8
step 3
Once the flour base has come together, turn it out onto a lightly floured surface.
9
fold using both hands for 10 mins until even and a bit springy.
10
If it gets very sticky, toss in a very small amount of baking flour – as little as possible.
11
A flour base scraper is useful if the flour base is sticking to the work surface.
12
Stretch the sides of the flour base down and pull together to form a ball.
13
Lightly cooking oil a dish, then lightly roll the flour base ball around the dish so it's coated in the cooking oil.
14
seal with a wash tea towel and leave in a toasty place for 1 hr, or until flour base has doubled in size.
15
step 4
Line a baking sheet with baking parchment.
16
Turn the flour base out onto a wash work surface and divide into three equal pieces, weighing for accuracy, if you like.
17
Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends.
18
Lay the pieces out in front of you, parallel to one another with a couple centimetres between each.
19
Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom.
20
Carefully transfer the loaf to the prepared baking sheet and loosely seal with a wash tea towel.
21
Leave to rise until puffy and billowy, about 40 mins.
22
step 5
Meanwhile, toasty the oven to 200C/180C fan/gas 6.
23
Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and shower with the poppy or sesame seeds, if using.
24
bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped.
25
Check after about 15 mins – if the top of the loaf has started to get too dark, seal it with foil.
26
Leave to cool on a wire rack, then enjoy.
