Sourdough Babka
I've slowed down on the Brown Bread baking, but as part of my grain CSA I still need to work my way through some Chiddam de Blanc Mars. I recently made some Coffee Cake with Proof Bakery's recipe which was complicated but amazing. Unfortunately the center was undercooked because I didn't have a temperature recommendation, just time. So no photos. But yesterday we baked Maurizio's Sourdough Babka with better results. This is the second time baking it so I made a few changes, primarily the amount of chocolate filling. I doubled it with much better results. I also used 100% Chiddam de Blanc Mars, which adds some really interesting earthiness to the flavor. Since cutting out the rye from my starter feed it's been a little sluggish so it needed about twice as long to proof (I've since added about 25% back to the starter but don't plan to use as much PFF in my next loaf to limit the flavor effects). The additional filling extended the bake time well beyond his recommendation by about double, but the first time I made it the loaf needed additional time as well to reach target temperature. Very pleased overall and would recommend.
Comments
Wow that looks super decadent, yumm. I’ve made a version of Maurizio’s babka but still haven’t tried the chocolate version.
Benny
I thought it lacked filling the first time so I bumped it up, but I haven't tried the cinnamon version. I'm much happier with the double chocolate though!
To a chocoholic like me, that looks heavenly! Very nice bake.
Thank you! I considered adding the streseul from the NY Times version as well but in the end skipped it for convenience sake.
Benny hit the nail on the head. “Decadent”.
Looks excellent!
Thanks Dan! Not a single complaint in this household, but many demands from the toddler.
Updated crumb-shot as we work our way into the loaf, it's so rich it will likely be around for a while (or until we give half to my in-laws)
Just realized this was leavened with SD. I have always used commercial,yeast for this bread.
Do you notice a flavor conflict between acetic/lactic sour and sweet in this bread?
Not at all. I keep a low hydration desem style starter so it's not very acidic, but last time I made it with a traditional 100% room temperature starter and still didn't notice any sour.
I made Maurizio’s babka and I agree it needed a bit more filling but it was delicious. What I like is that he recommends putting the filled dough in the freezer before cutting it. It really helps. I’ve made it twice and have yet to try it as I made it for my son! Next time I will have to make a double batch.