Directions

1. Mix wet ingredients
   In a stand mixer, combine water, starter, salt, honey, 6 eggs, and oil.
   

2. Start dough
   Add 4–5 cups of flour, one cup at a time, until a shaggy dough forms.
   

3. Rest
   Turn off mixer and let dough rest for 20–30 minutes to hydrate. This helps reduce overall flour needed.
   

4. Knead
   Add additional flour until dough cleans the sides and bottom of the bowl. Knead for about 10 minutes, until smooth and elastic (doesn’t tear when gently stretched).
   

5. Bulk rise
   Remove dough and knead briefly by hand for a uniform texture. Place in a greased bowl, cover, and rise in a warm spot overnight or 8–12 hours, until doubled in size.
   

6. Divide
   Split dough into two portions. Keep one covered in the bowl. With the other, divide into three equal parts, then split each into two—ending with six pieces. Roll each piece into a long rope.
   

7. Braid
   Braid ropes into a six-strand challah. (See YouTube tutorials for technique—link below.)

   📺 6-Strand Braiding Tutorial
   

8. Repeat
   Repeat braiding for the second loaf.
   

9. Egg wash
   Place both loaves on a greased jelly roll pan. Whisk 1 egg with 1 teaspoon water and brush generously over the loaves, covering all cracks.
   

10. Final rise
    Cover with greased plastic wrap and let rise 2–2½ hours, until the dough springs back slowly from a gentle fingerprint.
    

11. Bake
    Preheat oven to 350°F. Brush loaves again with egg wash, then bake for 35 minutes, or until the internal temperature is 180°F.
    

12. Cool
    Remove from pans and cool fully before slicing.