Six-Strand Honey Challah with Tangzhong and Overnight Proof

Method

1. Make the tangzhong: whisk the tangzhong flour and water in a small pan until smooth, then cook over medium-low heat for 2 min, whisking constantly, until it thickens like pudding and the whisk leaves trails on the bottom (about 65 °C). Scrape into a bowl, press cling film onto the surface and cool to lukewarm. The cooked starch holds water, keeping the bread moist for days.

   Add in this stepBread flour (for the tangzhong) 15 gWater (for the tangzhong) 75 ml

   medium-low heat

2. Add the flour, water, yeast, honey, egg and oil to the cooled tangzhong and mix; add the salt after 2 minutes. Knead for 12 min on medium-low in a stand mixer, or by hand on the worktop, until smooth and elastic and a small piece stretches into a thin, translucent window without tearing. A dough temperature of 24 to 26 °C is ideal.

   Add in this stepStrong bread flour 235 gWater (for the dough) 20 mlInstant dried yeast 3 gHoney 35 gBeaten egg, weighed 60 gNeutral vegetable oil 30 mlSalt 1 tsp

3. Put the dough in an oiled container and leave at room temperature for 45 minutes, then stretch and fold it once, cover and refrigerate for 10 h (up to 16 hours). The slow rise deepens the sweetness and flavour, and cold dough is much easier to braid.

4. Divide the cold dough into six equal pieces with scales and roll each into a 30 cm rope; chill for 10 minutes if sticky. Pinch the tops together and think of the strands as 1 to 6 from the left. First, take 6 over 1 so it sits at the top left. Then repeat to the end: 2 over 6, 1 over 3, 5 over 1, 6 over 4. The trick is to renumber the strands 1 to 6 from the left after every move. Pinch the end and tuck it under.

5. Move the braid to a lined tray and brush with half the yolk and milk glaze. Cover loosely and proof for 1 h 15 min; cold dough takes longer. It is ready when it has grown 1.5 to 2 times and a finger press springs back slowly.

   Add in this stepEgg yolk (for the glaze) ½Milk (for the glaze) ½ tbsp

6. Brush carefully with the rest of the glaze and scatter with sesame and nigella seeds. Bake (oven) at 175 °C for 28 min. Honey browns quickly, so check after 15 minutes and lay foil on top if needed. It is done at 88 to 90 °C inside, when the base sounds hollow.

   Add in this stepEgg yolk (for the glaze) ½Milk (for the glaze) ½ tbspSesame seeds 1 tspNigella seeds ½ tsp

   oven

7. Cool on a rack for at least 1 hour so the crumb sets, then tear it apart along the strands.