Traditional Challah

Name: Traditional Challah
Ingredients: 2 ½ cups/315 g bread flour, plus more for shaping; 1 tablespoon plus 2 teaspoons sugar; 3 ¼ teaspoons kosher salt; 1 ¼ teaspoons active dry yeast; 1 ¼ cups/300 g (risen and deflated) pâte fermentée (see recipe below), cut into walnut-size pieces; 3 large egg yolks, beaten; 2 tablespoons honey; 3 tablespoons water, or more if needed; 3 tablespoons canola oil, plus more for coating the bowl; 2 large eggs, beaten

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Photographer: Jennifer May.

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Stand mixer

Ingredients

2 ½ cups/315 g bread flour, plus more for shaping
1 tablespoon plus 2 teaspoons sugar
3 ¼ teaspoons kosher salt
1 ¼ teaspoons active dry yeast
1 ¼ cups/300 g (risen and deflated) pâte fermentée (see recipe below), cut into walnut-size pieces
3 large egg yolks, beaten
2 tablespoons honey
3 tablespoons water, or more if needed
3 tablespoons canola oil, plus more for coating the bowl
2 large eggs, beaten