52 Weeks of Sourdough: Week 4

Sourdough babka! My goodness team. Who knew you could make something this delicious with sourdough? Okay, obviously you all knew. But I was ignorant. Totally unaware. Now I am converted. This might be dangerous.

Cross section sourdough babka

This weekend I decided to venture into the world of ‘other’ sourdough baking. Not because I feel I have mastered the sourdough loaf you understand, no no no. That is most definitely a work in progress. No, it was a desire to make a baked good. A sweet baked good. And what a bonus that you can make sweet baked goods with sourdough!

As it turns out, making sourdough babka, much like making sourdough bread, is a slow affair. Sloooowwwww. This is not something you can make in a few hours, when the craving hits. This takes time. Days, as it happens. There is a lot of down time while you wait for things to happen. You can go out and do things without risk of over-proofing, it takes that long.

I mixed the starter for the babka late on Saturday morning, at the same time as I was feeding my bread starter for the second time. The bread starter was then ready in 4 hours but the babka starter took a while longer. A long while longer. We went out, visited Small Food Bakery, bought wool at Knit Nottingham, made the bread dough and got to the bulk proofing stage before the babka starter was ready for use. But it did have fantastic webby bubbly goodness going on, so I forgave it…

Babka starter

I found the recipe on a blog online but it seemed very similar to that from Ottolenghi’s Jerusalem, apart from the sourdough beginnings. Anyway, mixing the dough and letting that rise happened around many episodes of Season One of Doctor Foster. Have you watched that? My god. So traumatic. So good. So unable-to-stop-watching!

As per the instructions, and guidelines for babka everywhere, the dough went into the fridge overnight to make it work-able in the morning. (I do wonder how anyone figured all this technique out, don’t you? The dough is impossible at room temperature but quite fine once cold. Who first discovered this magic?)

On Sunday, we went to yin yoga. This was my first yoga class since knee surgery. There is nothing quite like a yoga class on a weekend day to make you feel virtuous (and therefore entirely deserving of babka). Once back home, I rolled out the cold dough, smeared it with the chocolate filling (and some milk chocolate chips for good measure), braided it, and left it for another slow rise. I put all my yeasty-baked goods to rise in the boiler cupboard where it is warm and cosy.

Sunday afternoon featured more Doctor Foster, some Bordertown, and (to make us feel like the world wasn’t ending/wasn’t an entirely terrible place) some Green Wing. We slow roasted a pork shoulder and made all the trimmings. Only once we were sitting down to eat, approximately 6 hours later, was the babka ready for the oven. From start to finish, this came close to an 18 hour affair.

But it was worth the wait. Once out of the oven, I soaked the babkas in a sugar syrup and left them covered to cool overnight. Breakfast this morning? Slices of babka with coffee. An excellent start to the week I’d say.

Sourdough babka

It is sourdough September chaps! So get on with all your sourdough baking now.

One thought on “52 Weeks of Sourdough: Week 4

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