Sourdough Chocolate Babka

Continuing to work on different creations using my base doughs, in this case my dough I use for croissants (and pastries and cinnamon rolls).

I’ve posted before about making chocolate babka.

This method uses Nutella as the filling, rolling, cutting lengthwise, braiding and proving in a Pullman tin.

Funny thing is that I haven’t written down much since my last time…big mistake! I can’t remember what temperature is baked it last nor for how long! Oops.

Therefore, I’m going to egg-wash it and bake at 325°F for 35-45 minutes. I’ll check at 30 mins.

My sourdough Pullmans bake at 400°F for 30 minutes and then for 350°F for another 30 minutes. Not sure I want to bake the Babka that long. I’ll check it’s internal temp at the 30 minute point. If it’s over 200°F I will pull it out.

Here is what it looked like putting the egg wash on prior to baking.

I checked the internal temperature at 30 minutes. It was 175°F. The top was still light enough to bake a bit further. I returned it to the oven for another 15 minutes. After 15 minutes the internal temperature was over my target of 200°F.

Here’s how the loaf looked out of the oven…

Pretty pleased with how it came out. Smells heavenly! Will be a great birthday gift for my friend who likes chocolate (and my sourdough baking).

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

2 thoughts on “Sourdough Chocolate Babka

  1. Oh Master Baker what have you created now?! I can only imagine the incredible fragrance that permeated your kitchen during the baking process!!
    Had to smile when I read that chocolate sprinkles were added prior to baking. Let’s call it the “Jim touch”, taking it up a notch. WOW!
    Beautiful presentation and I’m quite certain delicious.

    Liked by 1 person

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