why make this recipe

Sourdough Chocolate Babka combines the rich flavors of chocolate with the unique tanginess of sourdough. This bread is both tender and moist, making it perfect for breakfast or dessert. With its beautiful twisted layers and delicious filling, it’s sure to impress anyone who tries it. Plus, using sourdough starter adds depth to the flavor and makes the bread rise beautifully.

how to make Sourdough Chocolate Babka

Ingredients :

5 g sugar
15 g active white sourdough starter (100% hydration)
30 g whole milk (cold)
40 g all-purpose flour
80 g whole milk
20 g all-purpose flour
320 g all-purpose flour (or bread flour)
50 g sugar
100 g eggs (approx. 2 medium eggs)
110-130 g whole milk (cold)
all the tangzhong
all the levain
6 g sea salt
65 g unsalted butter (softened)
80 g your favorite dark chocolate (70%)
70 g unsalted butter
65 g powdered sugar
18 g cocoa powder
salt to taste
40 g water
40 g sugar

Directions :

Sweet Levain: Prepare your sweet levain by mixing your active sourdough starter with flour and water. Let it ferment until bubbly.
Tangzhong: To make tangzhong, cook equal parts flour and water over heat until it thickens to a paste. Let it cool before using.
Main Dough: In a large bowl, mix the remaining flour, milk, sugar, eggs, salt, butter, tangzhong, and levain. Knead until smooth and elastic. Let it rise until doubled in size.
Chocolate Filling: Melt the dark chocolate and mix it with butter, cocoa powder, and powdered sugar to create your filling.
Shaping: Roll out the dough into a rectangle, spread the chocolate filling evenly, and then roll it up tightly. Twist the roll and shape it into a loaf.
Bake and Prepare The Syrup: Allow the loaf to rise again, then bake until golden brown. Make a sugar syrup with water and sugar, and brush it over the warm babka.

how to serve Sourdough Chocolate Babka

Serve the Sourdough Chocolate Babka warm or at room temperature. You can slice it and enjoy it as is, or with a spread of butter or cream cheese. A cup of coffee or tea pairs wonderfully with this sweet treat.

how to store Sourdough Chocolate Babka

To store your babka, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. For longer storage, consider freezing it. Just slice it before freezing and wrap each piece to maintain freshness.

tips to make Sourdough Chocolate Babka

Make sure your sourdough starter is active before using it.
Let the dough rise in a warm area to speed up fermentation.
Be patient during the shaping process for the best twisted look.
You can experiment with different fillings like nuts or fruit.

variation

Feel free to mix up the chocolate filling! You can add nuts, switch to white chocolate, or even incorporate a layer of spices for a different flavor profile.

FAQs

Can I make Sourdough Chocolate Babka without a sourdough starter?
Yes, but the texture and flavor will be different. You can use commercial yeast instead.

How long does it take to make Sourdough Chocolate Babka?
The process takes about 5-6 hours, including rising time. Plan ahead to allow for fermentation.

Can I freeze Sourdough Chocolate Babka?
Absolutely! Just slice it and freeze individually wrapped pieces. They can be thawed and enjoyed later.