Enriched
Sourdough Chocolate Babka
An enriched, laminated loaf twisted around a dark chocolate-cocoa filling. Inspired by King Arthur's babka but built on a slow overnight levain.
- Time
- 20 hours
- Yield
- 2 loaves
- Level
- Advanced
Ingredients
Scale batch
- 120g active starter
- 500g bread flour
- 180g whole milk, warm
- 3 large eggs
- 80g sugar
- 9g salt
- 115g butter, softened
- 200g dark chocolate (70%), chopped
- 60g butter (filling)
- 40g cocoa powder
- 80g powdered sugar
Method
- 01
Mix starter, milk, eggs, sugar, and flour. Rest 45 minutes, then add salt.
- 02
Knead in butter a tablespoon at a time until glossy and smooth, about 10 minutes.
- 03
Bulk ferment 5–6 hours at 76°F with two folds, then cold retard overnight.
- 04
Melt filling ingredients together and cool to a spreadable paste.
- 05
Divide dough in two, roll each into a rectangle, spread filling, roll tight, slice lengthwise and twist.
- 06
Nestle into buttered loaf pans and proof 3–4 hours until puffy.
- 07
Bake at 350°F for 35–40 minutes. Brush with simple syrup while warm.