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Add flour, sugar, yeast, salt, oil, and gradually add water to a large bowl until a soft, slightly sticky dough forms. Do not bloom the yeast.
Knead the dough for 20 minutes by hand or 10–12 minutes in a stand mixer.
Cover the dough and let it rise for 1.5–2 hours, or until doubled in size.
Divide the dough into 600g portions. For each challah, divide the 600g piece into five 120g balls.
Cover the balls and let them rest for about 20 minutes.
Roll each ball into a strand about 12 inches long.
Braid the strands into a five-strand challah.
Place the finished challot on parchment-lined baking sheets.
Cover and let them proof one final time for 30 minutes.
Uncover, dust generously with flour.
Bake at 375°F (190°C) for 30–35 minutes, or until beautifully deep golden brown.