{
  "format": "ssdrecipe",
  "formatVersion": 1,
  "exportedAt": "2026-05-21T11:55:50.831Z",
  "exportedFromAppVersion": "web-export-1.0",
  "recipe": {
    "title": "Sourdough Challah",
    "summary": "A braided, egg-rich loaf with the depth of a long ferment.",
    "category": "Sweets",
    "hydration": 0,
    "difficulty": 2,
    "totalTimeHours": 24,
    "ingredients": [
      {
        "name": "bread flour",
        "grams": 450,
        "bakerPercentage": 100
      },
      {
        "name": "active sweet stiff starter",
        "grams": 100,
        "bakerPercentage": 22.2
      },
      {
        "name": "whole milk, warmed",
        "grams": 180,
        "bakerPercentage": 40
      },
      {
        "name": "2 large eggs",
        "grams": 0,
        "bakerPercentage": 0
      },
      {
        "name": "sugar",
        "grams": 60,
        "bakerPercentage": 13.3
      },
      {
        "name": "unsalted butter, softened",
        "grams": 100,
        "bakerPercentage": 22.2
      },
      {
        "name": "fine sea salt",
        "grams": 8,
        "bakerPercentage": 1.8
      },
      {
        "name": "Egg wash (1 yolk + 1 tbsp milk)",
        "grams": 0,
        "bakerPercentage": 0
      },
      {
        "name": "Pearl sugar or simple syrup (optional)",
        "grams": 0,
        "bakerPercentage": 0
      }
    ],
    "steps": [
      {
        "order": 1,
        "instruction": "Build the levain. Feed your starter 4–6 hours ahead. For enriched doughs, a sweet stiff levain works beautifully.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 2,
        "instruction": "Mix and develop. Combine flour, levain, milk, sugar, and eggs. Knead until silky, then incorporate softened butter a piece at a time.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 3,
        "instruction": "Bulk ferment. Cover and bulk at 76°F for 4–6 hours, with one or two gentle folds. The dough should be smooth and slightly puffy.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 4,
        "instruction": "Shape and proof. Shape into the desired form. Proof at room temperature 2–4 hours, or cold-proof overnight for deeper flavor.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 5,
        "instruction": "Bake. Brush with egg wash. Bake at 350°F until deeply golden and a tester comes out clean, 25–40 minutes depending on shape.",
        "durationMinutes": null,
        "isTimerStep": false
      }
    ]
  }
}