I am using your recipe for more than half a year and now I see some changes in it… I don’t have a sourdough starter – can you advise if I want to use commercial yeast? If it’s higher, then may be mix 10%, I’m just guessing here… so you’ll have to see for yourself. This babka has no sour flavor( or it is not noticeable) and I have shared this with friends and family and they don’t even realize that it is sourdough unless I tell them so. I’ll let you know! When I started baking all I had or kne, Sourdough brioche (dairy-free) coconut & matcha, Orange Panna Cotta With Orange & Mandarin Syrup, hand full of toasted nut of choice (coarsely chopped), brownie or chocolate cookie crumbs (optional). I'm Vindi, the baking fanatic behind this blog. A babka for me is another way to eat brioche, my favorite sweet bread. https://www.bbc.co.uk/food/recipes/chocolate_cardamom_and_62885 https://cooking.nytimes.com/recipes/1018045-chocolate-babka Maybe. Thanks for letting me know. Thanks for the recipe. Place the twist in the pan (9″ by 5″) cover loosely and leave in a warm place to proof, Roughly for about 3-4 hours at round 32°C. Th, A new spin on my APPLE & OATS sourdough loaf. Could you give the chocolate measurement in terms of gram? Ratio depends on the gluten % of the bread flour. Cheers! Sorry about the confusion, Hi Tracie, I just posted a sourdough brioche recipe on the blog. You don’t have to use a special pan, I used a regular 9 by 5 pan for this (in the picture). But babka is labor-intensive. The sour taste is due to either starved starter or longer proofing/retrading period. Also in baking liquids are measured in grams(it’s a standard). Anywhere from 12- 18 hours is fine, Same day bake:You can also shape and bake this on the same day. Let me te, Here's the crumb shot! If you are looking for a homemade treat to spoil someone, look no further. Thanks to a gentle nudge by online friend and Kveller editor Tamara Reese, I decided to tackle this whole babka thing. The brioche dough I’m using is comparatively less richer than a normal brioche or a traditional babka. Yes, all the posts/method get updated or tweaked depending on the user input/comments. Recipe use both chocolate and cocoa powder. Trying to keep a tab on cholesterol, I know, don’t eat babka, then! Mix everything until it all comes together into a soft sticky dough, Keep mixing on medium speed ( 2 on KitchenAid) for about 3-4 minutes. The bulk is what gives time for yeast to multiply, so that you’ll have enough yeast for the final proof. Hope this helps. Technically you should be able to, I haven’t done that so I am not sure of the resulting bake. Once the chocolate filling was made and cooling down in the fridge, we make the dough, it was very sticky, but I kept the mixer running and amazingly it all came together to make a super soft lovely dough. ( Log Out /  To make the babka, it takes 30 minutes of hands-on time, and then 45 minutes to bake. Hi. Hope this helps , Hi will this yield a sour babka as we are using a sourdough starter? Those were made with commercial or instant yeast. Can I use bread flour for this recipe? But you can use other nuts too or even a mix. The nuts and brownies crumbs adds texture on top of flavor. Dod you change something or re wrote the recipe? Change ). It’s okay to have undissolved chocolate pieces and sugar, Leave aside to cool (as it cools it will become spreadable), Take the dough on to a floured surface and roll out to a rectangle, About 45 cm by 35 cm( the dough thickness should be no more than 1/2 cm), Once done, spread the chocolate mixture evenly, starting from one end roll the dough tightly length-wise, Using a sharp knife cut the rolled cylinder in half along the length, Now twist the two strands (look at the photos in the post), Twisting will make it shorter and would fit nicely in the loaf tin, Some nuts and crumbs may fall off, but its okay, you can toss them back in the pan, Once twisted, pack the dough in the loaf tin, Make sure the dough is as evenly as possible spread across the tin, Leave covered in a warm place for about two – three hours for the final rise, The loaf will expand and fill the tin and will look fuller and softer, Preheat the oven to 200 C (roughly 400 F), Brush the top with egg white(optional) and/or sprinkle with roughly chopped nuts(raw) for an added crunch, Bake in the center rack for 20 minutes. Of course you can use commercial yeast to make this. You mix the dough and let it double in size(40 – 60 minutes), punch down and make the babka, place in the pan and let rise again (might take an hour) and bake. Also if they are sifted or not ( T65/T85). The flour I used is a good quality roller milled flour with 12% protein. For the dough, combine the milk, half the sugar and the yeast in a jug.