{"id":8578,"date":"2020-04-20T20:53:05","date_gmt":"2020-04-21T01:53:05","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=8578"},"modified":"2020-04-20T20:53:34","modified_gmt":"2020-04-21T01:53:34","slug":"did-somebody-say-sourdough-babka","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8578","title":{"rendered":"Did somebody say Sourdough Babka ?"},"content":{"rendered":"\n

Babka is one our favorite sweet bread . My husband’s favorite actually ..although we both didn’t grew up eating this kind of sweet bread . But one year I was intrigued with this Babka , Chocolate Babka to be exact , after watching an episode of Seinfeld . <\/p>\n\n\n\n

My go to Babka recipe is from Peter Reinhart’s Artisan Bread Everyday . I have never tried any other recipe . I made them plenty of times over the years and it’s always been my husband’s favorite sweet treat. <\/p>\n\n\n\n

Lately with the quarantine , social distancing thing , I find myself to be busy daily in the kitchen . Experimenting some new recipes , trying out new skills , or sharpening certain thing ..<\/p>\n\n\n\n

One of the thing I was trying to master better is sourdough business . I’ve created my sourdough 6 years ago and I’ve been able to bake with it many times but it’s hit and miss . I have no issue with hybrid ( sourdough and yeast in a recipe ) . But the pure sourdough was a bit of a hit and miss until I learned more from Ken Fork book . <\/p>\n\n\n\n

Anyway .. after reviving my sourdough chips , I decided to try sourdough babka . It is a rich sweet bread with cinnamon sugar or chocolate filling. I was basically really looking for things to do with it because it was getting really happy and active in such a short amount of time . It was tripling in size in less than 4 hours ! <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Recipe I actually found from The Perfect Loaf . I was so excited to try it . So that morning I fed it , made sure it’s very happy and made the levain . <\/p>\n\n\n\n

Took pretty much the whole two days to make this , that’s pretty much a given for anything with sourdough unless you use a bit if commercial yeast . Which in this case I did not. <\/p>\n\n\n\n

So when the levain ready I used it into the dough . I just didn’t expect the batter would be wet , it was very wet that I had no choice but to add just a bit more flour . During the first two hours bulk fermentation it rose just a little bit . I had to bring it upstairs , warmest spot in the house . 73 F up there n it rose just a bit . And I put it in the fridge for overnight fermentation . <\/p>\n\n\n\n

It didn’t rise at all as far as I could tell . But I went ahead n shaped it anyway , thinking it’s not gonna turn . Yet I didn’t want to waste it . I rolled it out and then I used brown sugar n cinnamon mixed , added little cardamom because I ran out of cinnamon ( and so I thought . I found new container behind everything else the next day ) . Rolled it into cylinder , froze for 15 minutes , cut in half lengthwise . Twisted it . It’s pretty .. I just wished that I had dark brown sugar instead of light . You’ll see what I meant by it later on ..<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

After shaping it , I let it proof for several hours . It took about 5 hours to proof . I’d imagine in the summer they’ll proof much faster . At 73 F they’re proofing slow .. <\/p>\n\n\n\n

It didn’t seem like they proofed much but I just baked it anyway . It rose really good in the oven . It was so pretty , as I sat waiting it to totally cool down , I realized why dark brown sugar was preferred in this recipe . It looks pretty ..with the sticky gooey caramel all over <\/p>\n\n\n\n

\"\"
Straight from the oven , almost an hour baking . Finished temp 200 F <\/figcaption><\/figure>\n\n\n\n
\"\"

Gorgeous still even tho it’s using light brown sugar . Brushed with egg brush on top <\/figcaption><\/figure>\n\n\n\n

After about 90 minutes I decided it’s time to cut it . I was happy with how it turned out and the wonderful flavor from this Babka . My husband actually prefers this recipe than the other one . He doesn’t mind waiting for 2 days I suppose 🤣🤣<\/p>\n\n\n\n

\"\"
If I had used dark brown sugar , the lines would be more visible . The flavor was wonderful though 👌<\/figcaption><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Babka is one our favorite sweet bread . My husband’s favorite actually ..although we both didn’t grew up eating this kind of sweet bread . But one year I was intrigued with this Babka , Chocolate Babka to be exact , after watching an episode of Seinfeld . My go to Babka recipe is from Peter Reinhart’s Artisan Bread Everyday . I have never tried any other recipe . I made them plenty of times over the years and it’s always been my husband’s favorite sweet treat. Lately with the quarantine , social distancing thing , I find myself to be busy daily in the kitchen . Experimenting some new recipes , trying out new skills , or sharpening certain thing .. One of the thing I was trying to master better is sourdough business . I’ve created my sourdough 6 years ago and I’ve been able to bake with it many times but it’s hit and miss . I have no issue with hybrid ( sourdough and yeast in a recipe ) . But the pure sourdough was a bit of a hit and miss until I learned more from Ken Fork book . Anyway .. after reviving my sourdough chips , I decided to try sourdough babka . It is a rich sweet bread with cinnamon sugar or chocolate filling. I was basically really looking for things to do with it because it was getting really happy and active in such a short amount of time . It was tripling in size in less than 4 hours ! Recipe I actually found from The Perfect Loaf . I was so excited to try it . So that morning I fed it , made sure it’s very happy and made the levain . Took pretty much the whole two days to make this , that’s pretty much a given for anything with sourdough unless you use a bit if commercial yeast . Which in this case I did not. So when the levain ready I used it into the dough . I just didn’t expect the batter would be wet , it was very wet that I had no choice but to add just a bit more flour . During the first two hours bulk fermentation it rose just a little bit . I had to bring it upstairs , warmest spot in the house . 73 F up there n it rose just a bit . And I put it in the fridge for overnight fermentation . It didn’t rise at all as far as I could tell . But I went ahead n shaped it anyway , thinking it’s not gonna turn . Yet I didn’t want to waste it . I rolled it out and then I used brown sugar n cinnamon mixed , added little cardamom because I ran out of cinnamon ( and so I thought . I found new container behind everything else the next day ) . Rolled it into cylinder , froze for 15 minutes , cut in half lengthwise . Twisted it . It’s pretty .. I just wished that I had dark brown sugar instead of light . You’ll see what I meant by it later on .. After shaping it , I let it proof for several hours . It took about 5 hours to proof . I’d imagine in the summer they’ll proof much faster . At 73 F they’re proofing slow .. It didn’t seem like they proofed much but I just baked it anyway . It rose really good in the oven . It was so pretty , as I sat waiting it to totally cool down , I realized why dark brown sugar was preferred in this recipe . It looks pretty ..with the sticky gooey caramel all over After about 90 minutes I decided it’s time to cut it . I was happy with how it turned out and the wonderful flavor from this Babka . My husband actually prefers this recipe than the other one . He doesn’t mind waiting for 2 days I suppose 🤣🤣<\/p>\n","protected":false},"author":16,"featured_media":8628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8578"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8578\/revisions"}],"predecessor-version":[{"id":8629,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8578\/revisions\/8629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8628"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}