Ann, I make chocolate babka every Christmas. I also love sourdough. Just can't imagine them together.

That looks soooo fabulous! And yes, I am ready to eat.

You're killing me... I used to LOVE BABKA! The more chocolate, the better!

My husband said that too--more chocolate! more chocolate! It ran out of the roll and the babka was swimming in chocolate. I just don't listen to him anymore!

Please share the recipe for the Babkas.

That's beautiful sour dough bread too.

Cloud_Swiff, you can find the recipe for the Babkas here

I don't know if you have a sourdough starter, but you need one before you can start making sourdough bread. I use Amy's Bread instructions on How To Make a Sourdough Starter.

Once you have the starter you can use it to make all kinds of different breads.

I edited my standard recipe recently to add instructions for making Sourdough bread. You can use this recipe to make Baguettes, Boules, Pizza, etc....

Artisan Style Bread
Edited February 5th, 2014
6 cups flour (1000 g)
3 1/2 cups water (820g water - 82% hydration)
1 1/3 Tablespoons salt (4 teaspoons) (21 g)
1 1/4 teaspoons yeast (5 g)

NOTES:
I usually double this recipe.
The flour that I use weighs 160 to 165 g per cup

(reduce yeast to 1/8 to 1/4 teaspoon if making sourdough bread)

Regular Biga

1 1/2 cups flour
1/2 teaspoon yeast
1 cup water

Stir well, cover and leave to rise overnight.

Sourdough Biga

2 oz sourdough starter
1 1/2 cup flour
1 cup water
Stir well, cover and leave to rise overnight.

Sourdough Levain

2 ounces sourdough starter
1 cup flour
1/4 cup (more as needed)

The Levain is stiffer than the Biga. Mix the ingredients together and knead for a few minutes.
Place in oiled container and allow to rise overnight

~~ ~~ ~~

I use a Magic Mill mixer to do all my mixing and kneading.

Mix flour and water (Biga or Levain if using) together and allow to rest for 20 to 30 minutes.
This allows the flour to absorb the water and will cut down on the kneading time.

Add yeast and salt mix and again set aside for 20 minutes.

Knead the dough until it comes together and forms a smooth ball.

Oil a large rectangular container with a lid.

Because of the amount of water this will be a very soft dough.
Tip out on to a well floured board.
Knead by hand just long enough to shape into a ball and then place dough into oiled container and cover with lid.
After 10 minutes fold dough a few times.
(Using the Ken Forkish method of folding).
Keep the dough in a ball shape. As the dough rises it will spread out to fill the container.
Repeat the fold once more in the next hour. Then leave dough to triple.

Carefully tip dough out on to floured board and cut in half. Recipe makes two large loaves or a number of baguettes.
Also makes a wonderful pizza crust.
NOTE: I usually double my recipe and refrigerate half the dough for a few days.
The longer fermentation further develops the flavour and texture.

Shaping Loaves

Baguettes (4 to 6 Baguettes depending on size) Shape , dust with flour and cover with tea towel.

Rounds - Shape into two large rounds and place. seam side down, in floured tea towel lined basket/bowl.
Dust with flour and cover with tea towel.

I bake baguettes on a stone preheated to 500°F.
When the baguettes have proofed, almost doubled, slash and place on preheated stone.
They take about 20 to 25 minutes.

Rounds can be baked on the stone at 500°F or in preheated Dutch Ovens (475°F).
If baking on a stone, tip the round out on to floured board,(seam side will now be up) slash and slide onto stone using a pizza paddle.

If baking in a dutch oven, tip loaf out on to floured board.
Carefully pick up and place into preheated Dutch Oven.(seam side will be up. No need to slash)
Cover and bake for 30 minutes.
Remove lid and continue to bake for 15 to 20 minutes.

Option:. Cut dough in half and shape each half into four balls.
Place balls, seam side down, into proofing baskets/bowls.
As the dough rises, the balls form one large loaf.
When ready to bake, carefully tip loaf on to floured board.
Very carefully pick up loaf and place into hot pot.
When the loaf is baked and cooled split into four smaller loaves.

Ann, those Babkas look delicious.

I still have about half a batch of the dough that I made with Makayla for pizza in the fridge, it's several days old now. I have to find some time and do something with the darned stuff.

How long can I leave it refrigerated, do you think, before it loses its "oomph"?

Annie

Annie, I don't think I have gone past five days. The dough continues to rise, so sometimes I've had to knock it down a couple of times over a two or three day period because the dough threatens to blow the lid off the dough pail.

You can also add the leftover dough to another batch of dough.

~Ann

Now, why is Ann_t getting all the credit for those beautiful bubbles, amazing flavor, inviting texture -----?

Those hardworking little micro bugs in the sour dough have done all the work. No wonder they feel sour getting no recognition.

dcarch :-)