Sourdough Challah (with added yeast)

I made another run at a four braid sourdough challah. This time I used some added yeast, and used black sesame seeds.

Ingredients:

• 1 cup active starter at 100% hydration (mine had been refreshed 2 days ago, then rested in refrigerator)
• 1/2 cup warm water (heat to about 100 degrees)
• 1/4 cup sugar 
• 1 to 2 teaspoons of yeast
• 16.5 - 17.5 ounces flour (all purpose or bread flour)
  (I used about half bread flour, and half all purpose. I needed the extra ounce of flour so the dough was not too sticky...)
• 2 tsp salt 
• 1/4 cup vegetable oil 
• 2 egg, lightly beaten

Instructions:

1.  Mix together the starter, water, 1 to 2 teaspoons of yeast, and 4 ounces of flour.
   (Use 2 teaspoons of yeast if your starter has been sitting in the refrigerator for more than a couple of days.)
2.  Let this proof for about 10 minutes.
3. Add in the eggs, sugar, and oil.
4. Knead in salt and rest of flour, a half cup or so at a time, until the dough is smooth and has lost most of its stickiness, and is fairly firm.
   
   (I needed to go to 17..5 ounces of flour in humid Florida. The dough should together well, with only a little sticking to the bottom of the bowl.)
   
       
5. Cover and allow to rise until doubled in volume.
6. Place the dough on a floured work surface, knead to punch down.
7. Braid as desired.
   (I cut the dough into four pieces of the same weight. I made ~ 20” strands.
       
   
   
        
8. I let them rest about 10 minutes, and then  followed Tori Avey’s instructions for braiding. Pinch the 4 strands together, and start with current right strand move it over / under / over the other 3 strands.
   Then start again with a new right strand.) 
9. Beat another egg with a few tablespoons of water. 
10. Brush this egg wash all over the loaf and let the dough rise until doubled, about an hour.
11. Preheat your oven to 350F with a baking stone in the oven for about 30 minutes during the rising time.
12. Brush the loaf with the egg wash again. Sprinkle the loaves with poppy or sesame seeds. 
13. Place loaf in the oven, bake about 25 to 30 minutes until dark brown and 190 degrees by thermometer. (If you don't use a baking stone, it may be 30 to 35 minutes of baking.)

Carole's Notes:

The bread turned out well - soft crumb, and crunchy crust. This is the yeast added version of Sourdough Challah (no added yeast).