Henry's Sourdough Chocolate Babka

Ingredients

Levain

Build the night before

• 25g (2 tablespoons) Active sourdough starter
• 40g (⅓ cup) All-purpose flour
• 40g (2½ tablespoons) Water, room temperature

Dough

Enriched sourdough dough

• 300g (2½ cups) All-purpose flour
• 100g (½ cup minus 1 tablespoon) Whole milk, room temperature
• 2 large (2 large) Eggs, room temperature
• 50g (¼ cup) Granulated sugar
• 5g (1 teaspoon) Fine sea salt
• 100g (7 tablespoons) Unsalted butter, softened and cubed
• 105g (all) Ripe levain (all of above)

Chocolate Filling

Rich chocolate spread

• 100g (⅔ cup) Dark chocolate, finely chopped (60-70% cacao)
• 50g (3½ tablespoons) Unsalted butter
• 25g (¼ cup) Cocoa powder
• 50g (½ cup) Powdered sugar
• 2g (½ teaspoon) Ground cinnamon (optional)
• 1g (pinch) Fine sea salt

Simple Syrup

For moisture and shine

• 50g (3½ tablespoons) Water
• 50g (¼ cup) Granulated sugar

Optional Egg Wash

• 1 large (1 large) Egg
• 15g (1 tablespoon) Milk or cream

Pro tip: Your sourdough starter should be bubbly, domed, and pass the float test. If it's not at peak, wait until it is or build a levain instead.

Equipment

Method

Build the Levain (8:00 PM)

Prepare your levain the night before for maximum activity.

1. Combine ingredients. In a small jar, combine 25g starter, 40g flour, and 40g water. Mix until no dry flour remains.
2. Cover and ferment. Cover loosely and let ripen at room temperature (70-75°F) for 8-12 hours, or until doubled, bubbly throughout, and domed on top.
3. Check readiness. The levain is ready when it smells mildly sweet and tangy, not sharp or alcoholic. It should pass the float test.

Wait: 8-12 hours

Tip: Set this up before bed and it will be ready when you wake up.

Mix the Dough (9:00 AM)

Combine your peak levain with flour, milk, eggs, and sugar.

1. Combine wet and dry. In the bowl of a stand mixer fitted with the dough hook, combine all-purpose flour, milk, eggs, sugar, and all of the ripe levain.
2. Mix to shaggy dough. Mix on low speed (setting 2) for 2-3 minutes until a shaggy dough forms and no dry flour remains.
3. Rest. Cover the bowl and let rest for 20-30 minutes. This hydrates the flour and makes the dough easier to work with.

Wait: 20-30 minutes

Add Salt and Butter

Develop the gluten structure while incorporating fat.

1. Add salt. Sprinkle the salt over the dough. Mix on medium-low speed (setting 3) for 2 minutes until incorporated.
2. Add butter gradually. With the mixer running on medium-low, add the softened butter one or two pieces at a time. Wait until each addition is mostly incorporated before adding more. This takes 8-10 minutes total.
3. Develop gluten. Continue mixing on medium speed (setting 4) for another 5-8 minutes until the dough pulls away cleanly from the sides, is smooth, shiny, and elastic, and passes the windowpane test.

Tip: The dough will be soft and slightly sticky. That's correct for an enriched dough.

Bulk Fermentation

Allow the dough to ferment with stretch and folds to build structure.

1. Transfer dough. Transfer the dough to a lightly greased bowl or container.
2. First set of folds. Perform stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90° and repeat 4 times total. Cover and rest 30-45 minutes.
3. Second set of folds. Repeat the stretch and fold process. Cover and rest undisturbed for 1-2 more hours at room temperature.
4. Check readiness. The dough is ready when it has increased by about 50% (not doubled), looks puffy and slightly domed, and has small bubbles visible on the surface.

Wait: 2-3 hours

Tip: Over-fermentation leads to a dense, heavy babka. Watch for 50% rise, not doubling.

Overnight Cold Retard (11:00 PM)

The cold retard firms up the butter and develops flavor.

1. Cover tightly. Cover the bowl tightly with plastic wrap.
2. Refrigerate. Refrigerate for at least 8 hours or up to 24 hours.

Wait: 8-24 hours

Tip: This step is not optional. Cold dough is essential for easy handling and clean layers.

Make the Chocolate Filling (9:00 AM)

Prepare a rich, spreadable chocolate filling.

1. Set up double boiler. Place a heatproof bowl over a pot of barely simmering water. The bowl should not touch the water.
2. Melt chocolate and butter. Add the chopped chocolate and butter. Stir occasionally until melted and smooth.
3. Add dry ingredients. Remove from heat. Whisk in the cocoa powder, powdered sugar, cinnamon (if using), and salt until completely smooth.
4. Cool. Let the filling cool to room temperature, about 30-45 minutes. It should be spreadable like soft peanut butter, not runny.

Tip: If the filling is too loose, it will seep out during shaping. If it's too firm, pop it in the microwave for 10 seconds.

Roll and Fill (10:00 AM)

Roll out the chilled dough and spread with chocolate filling.

1. Prepare pan. Grease a 9x5-inch loaf pan with butter or cooking spray. Line the bottom with a strip of parchment paper for easy removal.
2. Roll the dough. Remove the dough from the refrigerator. On a lightly floured surface, roll into a rectangle approximately 12x16 inches (30x40 cm), with the long side facing you. The dough should be about ¼ inch thick.
3. Spread filling. Spread the chocolate filling evenly over the dough, leaving a ½-inch border on all sides.
4. Roll up. Starting from the long side closest to you, roll the dough up tightly into a log. Pinch the seam to seal.
5. Slice lengthwise. Place the log seam-side down on the counter. Using a sharp knife or bench scraper, slice the log in half lengthwise, exposing all the layers.

Braid and Pan

Create the signature babka twist.

1. Position halves. Lay the two halves side by side, cut sides facing up.
2. Pinch top ends. Pinch the top ends together firmly.
3. Braid. Cross the right half over the left, keeping the cut sides facing up. Then cross the left over the right. Continue alternating until you reach the end.
4. Secure ends. Pinch the bottom ends together and tuck underneath.
5. Transfer to pan. Carefully transfer the braided loaf to the prepared pan, gently pressing it down to fit.

Tip: Don't worry about perfection. The messier it looks going into the pan, the more dramatic those chocolate swirls will be when you slice into it.

Final Proof (10:30 AM - 2:30 PM)

Allow the shaped babka to rise until puffy.

1. Cover. Cover the pan loosely with a damp towel or plastic wrap.
2. Proof. Let proof at room temperature (75-78°F) for 3-4 hours.
3. Check readiness. The dough is ready when it has risen to about ½ inch below the rim of the pan, looks puffy, and jiggles slightly when you shake the pan. A gentle poke leaves an indent that slowly springs back.

Wait: 3-4 hours

Tip: Overproofed babka collapses in the oven. Watch it carefully.

Bake

Bake until deeply golden with an internal temperature of 185-190°F.

Oven: 175°C / 350°F. Internal temperature when done: 85-88°C°C / 185-190°F°F.

Standard Bake (recommended)

The classic approach for perfectly baked babka

Equipment: 9x5-inch loaf pan

1. Preheat oven. During the last 30 minutes of proofing, preheat your oven to 350°F (175°C).
2. Apply egg wash (optional). If using egg wash, whisk together the egg and milk. Gently brush the top of the babka.
3. Initial bake. Bake for 20 minutes.
4. Check color. If the top is browning too quickly, tent loosely with aluminum foil.
5. Continue baking. Bake for another 20-25 minutes until deep golden brown and the internal temperature reaches 185-190°F (85-88°C).
6. Test doneness. The babka should sound hollow when tapped. Total baking time: 40-45 minutes.

Note: If the top browns too quickly, tent with foil after 20 minutes.

Storage

• Room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days. Babka actually improves on day 2 as the flavors meld.
• Frozen: Wrap tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw at room temperature overnight.

This makes an incredible gift. Wrap it in parchment, tie it with twine, and watch people's faces light up.

Frequently Asked Questions

Why is my babka dense and heavy?

This usually means the dough was under-mixed (it needs full gluten development), under-proofed during final proof, or over-fermented during bulk fermentation. Watch for 50% rise during bulk, not doubling.

The chocolate filling leaked out. What happened?

The filling was too warm and runny when you spread it. Let it cool until it's spreadable like soft peanut butter. Also make sure you left enough border when spreading and rolled tightly.

My babka collapsed or sank in the middle.

This is usually overproofing - the gluten structure gave out. It can also happen if you cut into it while still warm.

The top burned before the inside was done.

Your oven may run hot - use an oven thermometer. Also tent with foil earlier, after 15-20 minutes of baking.

The dough was too sticky to roll.

It didn't chill long enough. Return to the fridge for 30 minutes. You can use more flour on your surface, but don't overdo it.

My layers aren't distinct.

The filling may have been too thin - use the full amount. Also avoid over-twisting when braiding. Gentle is better.

Can I use a different chocolate?

Yes! Nutella, milk chocolate, or white chocolate all work. For Nutella, mix 250g Nutella with 25g melted butter and spread while still slightly warm.

What if my levain isn't ready?

Wait until it is, or switch to the yeasted version of this recipe. Using a levain that's past its peak or not yet ready will give you weak fermentation and a dense loaf.

Nutrition

Per serving (1 slice): 320 calories, 38g carbohydrates, 6g protein, 16g fat, 2g fiber, 180mg sodium. Makes 12 servings.