Challah

Sponge:
Water (85*F)	65 grams
Granulated Sugar	5 grams
Bread Flour	64 grams
Active Dry Yeast	14 grams
Final Dough:
Milk (85*F)	75 grams
Sponge	All
Eggs	150 grams (3 each)
Yolks	20 grams (1 each)
Canola Oil	51 grams
Bread Flour	460 grams
Whole Wheat Flour	37 grams
Granulated Sugar	75 grams
Kosher Salt	15 grams
Orange Zest	1 each

Method:

1. To make sponge mix ingredients in bowl and allow to sit covered for 25 minutes
2. Once time is up place all ingredients in mixing bowl and mix on speed 1 for 6 minutes and speed 2 for 5 minutes

Dough will appear sticky but make sure that is is mixed to full gluten development (meaning it does not fall apart when you pull on the dough a little)

3. Cover and rest mixture for 35 minutes
4. Divide dough (if making a 3 strand each piece should weigh 115 grams; if making a 6 strand each piece should weigh 75 grams

5. Egg Wash and Proof in a warm area (make sure dough does not dry out) About 1.5 hours
6. Egg Wash before placing in oven
7. Bake 330*F for 20 minutes/Rotate/Bake another 20-25 minutes (internal temp of the dough should be 195*F)