I followed the recipe overall, will list my changes here:
Ingredients:
– used 46 g of rye starter (instead of white flour starter). – changed the chocolate filling slightly: * 75 g dark chocolate with small nuts (instead of 70 g) * 80 g sugar (instead of 110 g) * 25 g cocoa powder * 75 g butter
For syrup, I combined 4 tbsp of water with 2 tbsp of liquid honey (could have made less than that, was ways too much)
Changes in method:
* I made the filling at the same time as the dough and chilled in the refrigerator. Then I took it out, and warmed up slightly in a water bath just until pliable.
* Then I froze the rolled log for longer than 15 mins because I got pulled into work meeting, so I had to wait for it to warm slightly before I could braid the babka. * Proofing took longer than suggested, probably because the filling was cold and the dough had been chilled longer, but I waited until it got very puffy.
* I baked for about 45 mins at 350 F and then 10-15 mins more at 320 F for inside to reach 200 F.
I could have rolled the dough slightly thinner, so that there would be more swirls and thinner layers of filling, but I have 0 regrets.
2 Comments
I used this recipe:
https://www.theperfectloaf.com/sourdough-babka/
I followed the recipe overall, will list my changes here:
Ingredients:
– used 46 g of rye starter (instead of white flour starter).
– changed the chocolate filling slightly:
* 75 g dark chocolate with small nuts (instead of 70 g)
* 80 g sugar (instead of 110 g)
* 25 g cocoa powder
* 75 g butter
For syrup, I combined 4 tbsp of water with 2 tbsp of liquid honey (could have made less than that, was ways too much)
Changes in method:
* I made the filling at the same time as the dough and chilled in the refrigerator. Then I took it out, and warmed up slightly in a water bath just until pliable.
* Then I froze the rolled log for longer than 15 mins because I got pulled into work meeting, so I had to wait for it to warm slightly before I could braid the babka.
* Proofing took longer than suggested, probably because the filling was cold and the dough had been chilled longer, but I waited until it got very puffy.
* I baked for about 45 mins at 350 F and then 10-15 mins more at 320 F for inside to reach 200 F.
I could have rolled the dough slightly thinner, so that there would be more swirls and thinner layers of filling, but I have 0 regrets.
Wow looks great!