Build the Levain

In a small bowl, combine your sourdough starter with water and bread flour. Stir until just combined. Cover loosely and leave in a warm spot for 4 hours, or until doubled in size and bubbly. This step helps build strength and flavor in your final dough.

Prepare the Main Dough

In the bowl of a stand mixer, combine water, levain, eggs, and honey. Mix until well combined. Add the flour and begin mixing with a dough hook on low speed for about 2 minutes—just until it comes together into a shaggy dough.
Let the dough rest for 30 minutes (this is called autolysing and helps develop gluten naturally).

After the rest, add salt and ¼ of the oil. Knead until the oil is absorbed. Gradually continue adding oil in batches, kneading in between. The dough will be firm and tight, but smooth. If the mixer struggles, finish kneading by hand. Once all oil is added, knead for another 5–10 minutes until the dough is elastic and passes the windowpane test.

First Rise (Bulk Fermentation)

Lightly oil a large bowl, transfer the dough into it, and lightly oil the top of the dough. Cover and leave it to rise in a warm place (around 75°F / 24°C) for 5 hours. During this time, the dough should rise and become smooth and puffy.

Once risen, transfer the bowl to the refrigerator and let it cold-proof overnight (10–15 hours). This slow fermentation deepens the flavor and makes braiding easier.

Shaping & Braiding

The next day, remove the dough from the fridge. It will be firm and easier to work with.

1. Divide into 6 equal pieces and shape each into a tight round. Cover with lightly oiled plastic wrap and rest for 10 minutes.

2. Roll each ball into a small rectangle and then roll it up like a log. Rest again for 10 minutes.

3. Extend each log into a strand about 40–45 cm long, rotating through them one by one to prevent tearing.

Lightly flour your surface and arrange the strands side-by-side. Braid them into a 6-strand challah using the criss-cross and over-under method. Pinch and tuck the ends.

Place your braided loaf onto a parchment-lined baking tray. Loosely cover and let it proof in a warm spot for 4–6 hours, until visibly puffy and jiggly.

Baking

Preheat your oven to 350°F (180°C).

Mix your egg wash and gently brush it over the surface of the dough. Sprinkle sesame seeds generously.

Bake for 25–35 minutes until golden brown. If the top is browning too fast, cover loosely with foil. The internal temperature should reach 203°F (95°C).

Let it cool completely on a wire rack before slicing.