Sourdough Chocolate Babka Recipe

Sourdough Chocolate Babka is a delightful fusion of tangy sourdough and rich chocolate, creating a heavenly bread that is both complex in flavor and texture. This sweet, braided loaf is not only beautiful but also incredibly satisfying to make and enjoy. The process involves multiple steps, each contributing to the babka’s unique character, from the tangy levain to the glossy syrup finish.

Ingredients Breakdown

Sweet Levain, a crucial starter component, kickstarts the fermentation process. By combining sugar, active white sourdough starter, cold whole milk, and all-purpose flour, you create a lively mixture that will bring a subtle tang and depth to the final babka. This step is essential for developing the bread’s characteristic sourdough flavor.

Tangzhong, a technique borrowed from Asian bread making, involves cooking flour and milk to form a thick paste. This step is the secret to a moist and soft babka, ensuring that the final product remains tender and fluffy even after baking. The tangzhong method is known for creating a wonderfully soft crumb that stays fresh longer.

The Main Dough forms the foundation of the babka. Combining all-purpose flour or bread flour with sugar, eggs, cold whole milk, sea salt, and softened unsalted butter, along with the levain and tangzhong, creates a rich and supple dough. The butter is incorporated gradually, ensuring it blends seamlessly into the dough, resulting in a silky, elastic texture.

Dark Chocolate Filling is the heart of this babka. Using your favorite 70% dark chocolate, unsalted butter, powdered sugar, cocoa powder, and a pinch of salt, you create a decadent, spreadable filling. This rich, chocolatey layer swirls through the babka, offering bursts of intense flavor in every bite.

The Syrup, made from equal parts water and sugar, adds the finishing touch to the babka, giving it a glossy sheen and an extra touch of sweetness. Brushing the syrup over the freshly baked bread ensures it stays moist and adds a beautiful shine.

Step-by-Step Instructions

Preparing the Sweet Levain involves mixing sugar, sourdough starter, cold milk, and flour in a bowl. The mixture is then left in a warm spot for 8-10 hours until it has doubled or tripled in size. This step builds the foundation of the bread, ensuring a strong, active fermentation.

Making the Tangzhong requires combining flour and milk in a small saucepan and cooking over medium heat, stirring constantly until the mixture thickens and reaches 150°F/65°C. The tangzhong is then transferred to a bowl and covered with plastic wrap to cool. This process creates a smooth, lump-free paste that will enhance the texture of the babka.

Mixing the Main Dough starts with combining flour, sugar, eggs, cold milk, all the levain, and tangzhong in the bowl of a stand mixer. After mixing until just combined, the dough rests for 30 minutes. Salt is then added, and the dough is kneaded on medium speed for 5-10 minutes. Gradually adding the softened butter, one cube at a time, and continuing to mix until the dough passes the window-pane test, ensures a well-developed gluten structure. The dough is then transferred to a lightly oiled bowl and proofed for two hours at around 75°F/24°C before being placed in the fridge to cold-proof for 8-15 hours.

Crafting the Dark Chocolate Filling involves melting butter in a small saucepan over low-medium heat, adding dark chocolate, and stirring until melted. Powdered sugar, cocoa powder, and salt are then mixed in until smooth. The filling is transferred to a bowl and chilled in the fridge, being stirred every 5-10 minutes until it reaches a spreadable consistency.

Shaping the Babka begins with rolling the chilled dough into a 13×13 inch (35×35 cm) square on a floured surface. The chocolate filling is spread evenly over the dough, leaving a small border. The dough is then rolled into a tight roulade and chilled seam-side down for at least 20 minutes. Cutting the roll in half lengthwise, the two halves are braided together with the cut sides facing up. The braid is tucked into a buttered or lined bread tin and proofed at 75°F/24°C for 6-8 hours, or until it fills about 80% of the tin.

Baking and Finishing the babka involves preheating the oven to 390°F/200°C and baking the babka for 20 minutes. The oven temperature is then lowered to 350°F/175°C, and the babka is baked for another 20 minutes, covering with foil if it browns too quickly. While baking, the syrup is made by heating sugar and water in a small saucepan until the sugar dissolves. The babka is done when its internal temperature reaches at least 203°F/95°C and the exterior is golden brown. Once out of the oven, the syrup is immediately brushed or poured over the babka. The bread is left to cool in the tin before transferring it to a wire rack.

Recipe Tips & Frequently Asked Questions

Optimal fermentation times for the levain: Ensure the levain is left for 8-10 hours in a warm spot until it has doubled or tripled in size.

Techniques for ensuring a smooth and lump-free tangzhong: Stir constantly over medium heat until the mixture thickens to prevent lumps.

Tips for achieving the window-pane test in dough kneading: Knead the dough on medium speed and gradually add butter until the dough stretches thin without breaking.

Handling and spreading the chocolate filling effectively: Chill the filling until spreadable, stirring every few minutes to maintain a smooth consistency.

Ensuring an even and tight roll for a uniform braid: Roll the dough tightly and chill before cutting to make braiding easier.

Can I use a different type of flour?: Yes, you can experiment with different flours, but all-purpose or bread flour works best for this recipe.

How do I store leftover babka?: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze the babka dough?: Yes, the dough can be frozen after shaping. Thaw in the fridge overnight before baking.

What if my dough doesn’t rise as expected?: Ensure your levain is active and the proofing environment is warm enough.

How can I make the recipe vegan?: Substitute eggs and dairy with plant-based alternatives, such as flax eggs and almond milk.

What to Serve With This Recipe

Sourdough Chocolate Babka pairs wonderfully with a hot cup of coffee or tea, making it an ideal breakfast or brunch treat. For a delightful twist, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. During special occasions and holidays, this babka makes a stunning centerpiece, impressing guests with its intricate braid and rich flavor.

Troubleshooting Common Issues

Common pitfalls include a sticky or dry dough, which can be fixed by adjusting the hydration with a little more flour or water. If the chocolate filling becomes too hard, gently reheat it to regain a spreadable consistency. Ensuring an even bake involves rotating the pan halfway through baking and covering with foil if the top browns too quickly. Avoiding burnt edges can be achieved by placing a baking sheet on a lower rack to shield the bottom of the bread.

Creating the perfect Sourdough Chocolate Babka is a labor of love that yields an incredibly rewarding result. The combination of tangy sourdough and rich chocolate creates a loaf that is both visually stunning and delicious. Whether you’re serving it for breakfast, brunch, or a special occasion, this babka is sure to impress. Don’t hesitate to experiment with variations and enjoy the process of making this beautiful bread.

Ingredients:

Sweet Levain

5 g sugar
30 g whole milk, cold
40 g all-purpose flour
15 g active white sourdough starter (100% hydration)

Tangzhong

20 g all-purpose flour
80 g whole milk

Main Dough

320 g all-purpose flour or bread flour
50 g sugar
2 medium eggs (approximately 100 g)
110-130 g whole milk, cold
6 g sea salt
65 g unsalted butter, softened
all the tangzhong
all the levain

Dark Chocolate Filling

80 g dark chocolate (70%)
70 g unsalted butter
65 g powdered sugar
18 g cocoa powder
salt to taste

Syrup

40 g water
40 g sugar

Instructions:

Sweet Levain

1. Mix sugar, sourdough starter, milk, and flour in a bowl. Place the mixture in a warm spot (about 75°F/24°C) for 8-10 hours, or until it has doubled or tripled in size.

Tangzhong

1. Combine flour and milk in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 150°F/65°C.
2. Transfer to a bowl and cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Let it cool to room temperature.

Main Dough

1. In the bowl of a stand mixer, combine flour, sugar, eggs, cold milk, all the levain, and tangzhong. Mix until just combined, then let it rest for 30 minutes.
2. Add salt and knead on medium speed for 5-10 minutes.
3. Gradually add softened butter, one cube at a time, scraping down the bowl as needed. Continue mixing until the dough passes the window-pane test, which typically takes 15-25 minutes.
4. Transfer the dough to a lightly oiled bowl and proof for two hours at around 75°F/24°C.
5. After two hours, place the dough in the fridge to cold-proof for 8-15 hours.

Chocolate Filling

1. Prepare the filling 30-60 minutes before removing the dough from the fridge.
2. Melt butter in a small saucepan over low-medium heat. Add dark chocolate and stir until melted. Mix in powdered sugar, cocoa powder, and salt. Stir until smooth.
3. Transfer the filling to a bowl and chill in the fridge for about 30 minutes, stirring every 5-10 minutes, until it reaches a spreadable consistency.

Shaping

1. Remove the dough and filling from the fridge. Stir the filling well.
2. On a floured surface, roll out the dough into a 13×13 inch (35×35 cm) square.
3. Spread the filling evenly over the dough, leaving a ½ inch (1 cm) border.
4. Roll the dough into a tight roulade. Chill seam-side down in the fridge for at least 20 minutes.
5. Cut the roll in half lengthwise with a floured, sharp knife.
6. Braid the two halves together, keeping the cut sides facing up.
7. Tuck the ends in and place the braid into a buttered or lined 10-inch (25 cm) bread tin. Cover and proof at 75°F/24°C for 6-8 hours, or until it fills about 80% of the tin.

Bake and Prepare the Syrup

1. Preheat the oven to 390°F/200°C. Bake the babka for 20 minutes, then lower the temperature to 350°F/175°C and bake for another 20 minutes. Cover with foil if it browns too quickly.
2. While the babka bakes, make the syrup: Heat sugar and water in a small saucepan over medium heat until the sugar dissolves. Let cool.
3. The babka is done when its internal temperature reaches at least 203°F/95°C and the exterior is golden brown.
4. Once out of the oven, immediately brush or pour the syrup over the babka. Allow it to cool in the tin before transferring it to a wire rack to finish cooling.