High Altitude Sourdough Challah (Overnight Method)

“they gathered a double portion of bread…”

— Exodus 16:22

Erev Shabbat

This is written for Colorado-level altitude (4,500–6,000 ft).

Ingredients

Levain (build in morning if needed):

• 100g active sourdough starter

• 100g warm water

• 100g bread flour

Let double and get bubbly (4–6 hrs).

Dough

• 500g bread flour

• 2 large eggs

• 60g honey

• 60g oil (avocado or light olive)

• 200g water (start here — add 10–15g only if needed)

• 10g salt

• 200g active levain

Note: At altitude, resist the urge to add too much water. Slightly firmer dough behaves better.

Method

1️⃣ Mix

Combine water, honey, eggs, oil, and levain.
Add flour and salt. Mix until shaggy.

Rest 20–30 minutes (autolyse-lite).

2️⃣ Knead

Knead 8–10 minutes until smooth and elastic.
It should be soft but not sticky.

3️⃣ Bulk Ferment (Shorter Than Sea Level)

At altitude, bulk ferment only 3–4 hours, not longer.
Do 2–3 stretch-and-folds in the first 90 minutes.

Stop when dough has risen about 50% — not doubled.

4️⃣ Cold Ferment

Cover tightly. Refrigerate overnight (8–18 hours).

This slows your enthusiastic Colorado yeast.

5️⃣ Shape (Friday Morning)

Remove from fridge. Let warm 45–60 minutes.

Divide and braid. Place on parchment.

6️⃣ Final Rise (Watch Carefully)

At altitude this may take only 60–90 minutes.

Do not wait for dramatic puffing.
Slightly underproofed is better than overproofed.

7️⃣ Egg Wash & Bake

Brush with egg wash.

Bake at:
375°F (not 350 — altitude needs slightly higher heat)
25–30 minutes

Internal temp: 190–195°F

If browning too quickly, tent lightly.

Two Loaves

Braided and brushed with beaten egg, ready to go in the oven.

High Altitude Notes

Cold dough may still rise while cool. This is normal and often produces better braid definition.

Do not punch down after refrigeration. Gently degas only as needed for shaping.

Braid while dough is still slightly cool to maintain structure.

Final rise should reach about 70–80% of full proof. Overproofed braids tend to spread rather than lift at altitude.

Watch the dough, not the clock. If braid lines begin to blur, bake immediately.

Rotate pan once halfway through baking if needed, but not before structure sets.

If you try this recipe, please leave me a comment. I’d love to see how it worked out for you!