Levain Challah Recipe 👉 13 cup 80 grams28 ounces warm water. Mix it together until the salt has dissolved.
Add the eggs and egg yolk avocado oil and honey to the bowl. Clean the mixing bowl with. Knead until smooth and elastic and no longer sticky adding flour as needed.
Cover with plastic wrap and allow to rest at room temperature 8-12 hours.
You need to use ½ cup of fed and active 100 hydration starter to make this stiff 50 hydration levain. 13 cup 80 grams28 ounces warm water. Pour 50ml of tepid water into a large mixing bowl. Mix until combined cover and put in a warm place between 70 and 90 for 20 to 24 hours.