Sourdough Bread with Everything but the Challah

Prep time: 45 minutes (plus resting and proofing)
Total time: About 12 hours
Difficulty: Intermediate
Kosher: Parve

This sourdough loaf gets its signature crust from Savta’s Everything but the Challah blend. Crispy, savory, and full of flavor on the outside, with a soft and airy crumb inside. It is perfect sliced warm, toasted the next day, or served with butter or labneh.

Ingredients (1 loaf)

• 375 g filtered water
• 100 g active sourdough starter
• 500 g bread flour
• 25 g salt
• 10 g additional water (added with salt)
• About ¼ cup Savta’s Everything but the Challah

Preparation

1. Mix the dough
   In a large bowl, combine the filtered water and sourdough starter. If the starter floats, it is active and ready.
   Add the flour and mix until a shaggy dough forms. Cover with a cotton towel and let rest for 20 minutes.

2. Add the salt
   Add the salt and the additional 10 g of water. Mix using a squeezing and folding motion until fully incorporated.
   Cover and let rest for 45 minutes.

3. Stretch and fold
   Uncover the dough and perform one set of stretch and folds. Cover and rest for 45 minutes.
   Repeat this process two more times, for a total of three stretch and fold sets.

4. Shape
   Turn the dough out onto a clean counter and gently shape it into a round. Let rest uncovered for 20 minutes.

5. Cold proof
   Transfer the dough to a proofing bowl. Stitch the top, cover with a cotton towel, and refrigerate for 8 to 10 hours or overnight.

6. Preheat
   Place a Dutch oven in the oven and preheat to 450°F (230°C).

7. Add the spice crust
   Spread the Everything but the Challah blend into a wide bowl.
   Remove the dough from the fridge, lightly brush the surface with water, and gently flip it into the spice mix so it adheres evenly. Add more spice if needed to cover any bare spots.

8. Bake
   Carefully remove the hot Dutch oven from the oven. Transfer the dough inside, add 2 to 3 ice cubes, and cover immediately.
   Bake covered for 25 minutes, then uncover and bake for another 25 minutes until deeply golden.

9. Cool
   Remove the bread from the Dutch oven and let cool for at least 45 minutes before slicing.

Serving Suggestions

Serve with butter, labneh, olive oil, or enjoy it just as it is. The savory crust makes every slice special.