Challah.

Whisk flour, sugar, yeast, and salt in a large bowl.

• Distribute sugar, yeast, and salt evenly before the wets go in.
• A quick hand whisk is plenty.
• Break up any sugar clumps.

Add warm water, eggs, and oil. Mix until a shaggy dough forms.

• Water should be lukewarm, around 35°C.
• Eggs go in at room temperature, not straight from the fridge.
• Mix just until the flour is hydrated, it will look shaggy.

Mix 8-10 minutes on medium in a stand mixer (or knead by hand) until smooth and slightly tacky.

• Challah uses oil (not butter), so the knead is single-phase.
• Dough should be smooth, elastic, and slightly tacky, not sticky.
• Pass the windowpane test before stopping.

Bulk proof in an oiled bowl, covered, for 90 minutes until doubled.

• Oil the bowl lightly so the dough releases.
• Cover tightly; 24-26°C is ideal for this enriched dough.
• Ready when doubled and pillowy to the touch.

Punch down, divide into 6 equal pieces, and roll each into a 45cm rope.

• Weigh each piece: uneven strands braid unevenly.
• Roll on an unfloured bench; the slight tack helps it lengthen.
• Rope tension: taper each end slightly.

Braid the 6 strands into a tight loaf, tucking the ends underneath.

• Pinch the tops together and weight them down with something small.
• Six-strand braid: over-two, under-one, from alternating sides.
• Tuck both ends under to keep the braid from springing open.

Final proof on a parchment-lined tray for 45 minutes until puffy.

• Transfer the braid carefully to a parchment tray.
• Cover loosely so the surface stays soft.
• Ready when the loaf is puffy and looks alive.

Brush generously with egg yolk wash; sprinkle with seeds if using.

• Whisk the yolk with a pinch of salt and a teaspoon of water.
• Brush generously. You want that deep-mahogany shine.
• Sesame or poppy seeds stick best onto a wet wash.

Bake at 180°C for 35 min until deep mahogany and hollow-sounding. Tent with foil after 20 min if browning too fast.

• Middle rack, no steam.
• Tap the bottom after 35 min: a hollow sound means it's done.
• Internal temperature should reach 90°C.

Cool on a wire rack for 30 minutes before tearing apart.

• Cool on a rack so the underside doesn't steam.
• Challah is traditionally torn, not sliced.
• Fresh challah is heavenly warm; day-two challah is for French toast.