Sourdough Chocolate Babka Recipes

SOURDOUGH CHOCOLATE BABKA

Steps:

• Combine sugar, sourdough starter, milk, and flour in a bowl to make the levain. Place it in a warm spot, at around 75°F/24°C for 8-10 hours, or until the levain has doubled/tripled in size.
• Add the flour and milk to a small pot. Heat up over medium heat, while stirring with a whisk, until the mixture thickens and the temperature has reached 150°F/65°C.
• Transfer to a plate/bowl and cover with plastic wrap. To avoid a skin forming, make sure the plastic wrap touches the entire surface of the tangzhong. Cool to room temperature before continuing with the next step.
• To the bowl of your stand mixer, add flour, sugar, eggs, milk, all the levain, and all the tangzhong. Mix until just combined. Rest/autolyse for 30 minutes.
• Add the salt and knead at medium speed for 5-10 minutes.
• Slowly add in cubed butter, one cube at a time. When all the butter is added, scrape down the sides of your mixing bowl and continue mixing at medium speed until your dough passes the window-pane test. This typically takes 15-25 minutes, depending on your mixer.
• Transfer the dough to a clean, lightly oiled bowl and proof for two hours at around 75°F/24°C.
• After the two hours proof, you can transfer the dough to the fridge and let it cold-proof for 8-15 hours.
• You can start preparing the filling 30-60 minutes before you plan to take your dough out of the fridge.
• In a small pot, melt the butter over low-medium heat. Add the dark chocolate and stir until the chocolate is fully melted. Add powdered sugar, cocoa powder, and salt to taste. Stir until smooth.
• Transfer the chocolate filling to a bowl and let it chill in the fridge for about 30 minutes, stirring every 5-10 minutes. Alternatively, you can let it sit at room temperature for longer, but you still want to mix it every now and then. Be careful as this filling tends to harden quickly. You want it to be a spreadable paste.
• Take the filling and dough out of the fridge. Give the filling a good stir.
• Place the dough onto a floured work surface and roll it out into a square that measures approx. 13×13 inches/35×35 cm
• Evenly spread out the filling, leaving a ½ inch/1 cm border all around.
• Use both hands to roll up the square like a roulade.
• Push in the sides to even out the roll. Next, place it in the fridge, seam side down, and rest for at least 20 minutes before continuing with the next step.
• With a heavily floured and sharp knife, cut the roll in half lengthwise.
• With the cut sides facing up, starting from the middle, lift the left half over the right half, followed by the right half over the left half. Repeat all the way down to create a two-stranded plait. (see pictures above for reference)
• Gently tuck in the ends and transfer to a 10-inch/25 cm lined or buttered bread tin. Cover the tin and proof at 75°F/24°C for 6-8 hours or until the dough fills up about 80% of the tin.
• Preheat your oven to 390°F/200°C. Bake the babka for 20 minutes, then reduce the oven temperature to 350°F/175°C and bake for another 20 minutes. Cover with aluminum foil if it browns too quickly.
• While the babka is in the oven, you can make the syrup:
• Add sugar and water to a small pot over medium heat. Stir until the sugar dissolves. Take the syrup off the heat and leave to cool.
• The babka is ready when the internal temperature is at least 203°F/95°C, and the exterior is golden brown.
• When the babka is out of the oven, immediately brush/pour over the syrup. Then leave it in the bread tin until it is cool enough to handle. Transfer to a wire rack to cool.