SOURDOUGH CHOCOLATE BABKA

For the Dough:
4 ounces ‘fed’ sourdough starter, liquid kind*
3 tablespoons granulated sugar
2⅓ cups all-purpose flour
2 teaspoons instant yeast
¾ teaspoon salt
½ teaspoon vanilla
1 teaspoon lemon zest
½ teaspoon nutmeg
2 eggs
5 tablespoons unsalted butter, softened and divided
For the Filling:
¼ cup granulated sugar
⅓ cup heavy cream
3 ounces extra dark chocolate, chopped (66%-74% cocoa)
4 tablespoons unsalted butter, cut into ¼ inch cubes
1 teaspoon vanilla extract
For the Chocolate Crumble:
¼ cup all-purpose flour
1 tablespoon plus 1½ teaspoons granulated sugar
1 tablespoon cocoa powder
¼ teaspoon salt
3 tablespoons unsalted butter, melted

Make the dough:
Add your sourdough starter to an electric mixer fitted with the paddle attachment. Add in the flour, sugar, instant yeast, salt, vanilla, lemon zest, and nutmeg. Mix it all together until gently combined.
Add in the eggs and mix for an additional 2 minutes. If the dough sticks to the sides of your bowl, add a tablespoon more of flour at a time until it comes together, mixing between additions.
Add in half of the butter (2½ tablespoons) and mix again until smooth, about 3-5 minutes then add the remaining butter and mix until just combined. Again, if the dough sticks to the sides of the bowl add a tablespoon more of flour at a time until it comes together, mixing between additions.
Once the dough comes together, switch to a dough hook and allow the dough to mix on medium-high for 5-7 minutes until it becomes stretchy.
Grease a large, clean bowl with extra butter and place the stretched dough into the bowl, turning it so it’s fully covered (lightly) with butter on all sides. Cover with a clean kitchen towel and let rise on the counter for 2 hours. It may not double in size but it should bulk up at least a tad.
After 2 hours, check on the dough, pressing it down lightly with your hands. Re-cover and refrigerate the dough overnight (or if not overnight, at least 4 hours for the flavour to develop).
While the dough rests, prepare the filling and crumble.

For the filling:
Place the sugar, cream, and salt in a small saucepan and heat over medium-high heat until the sugar melts, stirring constantly. Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth. Set aside to cool completely then refrigerate until ready to use.

For the crumble:
Place the flour, sugar, cocoa powder and salt in a small bowl. Stir in the melted butter until large crumbs form. Cover and set aside until ready to use.

The next day (or after at least 4 hours) remove your dough from the refrigerator and allow it to sit at room temperature, uncovered, for 30 minutes to warm up a bit, making it easier to work with.
Turn the dough out onto a floured surface and roll it into a 9 x17 inch rectangle.
Spread the filling evenly onto the rectangle (no need to leave a border).
Now, be prepared to get a bit messy, starting with the long side, roll the dough into a tight coil. Transfer the coil to a large piece of plastic wrap then place it on a large baking tray. Place it in the freezer for 10 minutes to rest (no longer!).
While the dough is resting, prepare your baking pan by greasing a 9 inch loaf pan and lining it with parchment paper.
Remove the dough coil from the freezer and using a pastry cutter or sharp knife, cut the coil in half length-wise (the long way) to expose the filling.
Again, prepare to get messy, twist the two halves around one another into one long twisted log (like a two-stranded braid). Then fold the log in half so the two ends meet. Place the twisted loaf into the prepared pan, tucking the ends under itself (honestly, the messier this looks the prettier it will be post-baking, so don’t fuss too much with it here).
Cover the pan with a clean kitchen towel and let the dough rest for 1 to 1½ hours. It might puff up some but it definitely won’t double.
When you’re ready to bake, preheat the oven to 350ºF. While the oven is heating, break the crumble into pieces and sprinkle it on top of the dough, pressing it down very gently.
Bake the bread for 40-50 minutes until a thermometer reads 185-210ºF.
Remove the bread from the oven and allow it to cool on a cooling rack for 30 minutes.
Once cooled, remove from pan, slice, and serve.

Notes:
*Add 2-3 ounces milk in Step 1 if you have a more dough-like starter.
Sourdough starter:
Mix equal amounts (eg 50g bread flour and 50g spring water) and leave 24 hours.
Add equal amounts again.
Discard 50 g, add 50 g water and 50g bread flour.
Repeat until day 14 and your starter rises/doubles regularly with every feed.

Recipe and photo: Natacha Visagie