This herby savory sourdough babka is super easy to make and does not require overnight resting. That means, you don’t need to set those crazy alarms to wake up early in the morning and take care of your sourdough business. It literally comes to life the same day.
The final bread is crispy on the outside and soft on the inside with the perfect crunch and taste. And with each bite you get notes of crispy garlic and cilantro which literally melts in your mouth and addictive on the palette. Between you & me, I am very guilty of finishing the whole loaf the same day. Oops! Best part is, you only need few ingredients to make this – sweet starter, flour, maple syrup, salt, cilantro, garlic & EVOO.
Lets get starter shall we?
Let’s make the Sourdough Starter:
50g levain
50g water
70g flour
1 Tbsp. maple syrup
Mix all the above and set aside for 7-10 hours or overnight.
When ready take 90g starter aside.
Dough for Sourdough Babka:
90 g starter
160 g water
130 g All purpose flour
70 g whole-wheat flour
5 g salt
1 Tbsp. maple syrup
Step 1:
Mix the starter and water first. Add in the flour, mix for 5 mins. Set aside for autolysis for 1 hr.
Step 2:
After 1 hour, add salt and maple syrup and mix by folding in the edges into the center in circular motion for about 3-5 mins.
Step 3:
Transfer to a lightly oiled clean bowl, rest for 1/2 hr. Do a coil folds. Repeat 2 more times at 1/2 hour interval. After the 3rd fold, rest for 1 hour and do a final coil fold.
Step 4:
Rest for another 1/2 hour, add 2 tsp. EVOO and rub all over the dough. Rest for 1/2 hour more. Total 4.5 hours of bulk fermentation at room temp with 4 coil folds.
Step 5:
While the dough is resting prepare the filling.
Filling Ingredients:
4-5 large garlic pods
1/2 a bunch of cilantro leaves
Chop up & mince 4-5 large garlic pods.
Finely Chop 1/2 bunch of cilantro about 3/4th Cup.
Take 1/4th Cup of EVOO and mix with 1/4 tsp. salt, garlic and cilantro. Mix and keep aside.
Step 6:
Once the dough is ready. Roll it out into 1/4th inch thick square. Ok, it’s not a square but it works. Lol
Step 7:
Evenly spread out the cilantro garlic mix.
Step 8:
Roll it starting from one edge into a log.
Step 9:
Take a knife and cut into two equal halves.
Step 10:
Take the two cut pieces and braid them. (Slightly press 2 edges together on one end and start by placing them one over the other until you reach the other end. Like a braid)
Step 11:
Place it in a lightly greased baking pan, cover with a clean cloth and set aside in a warm place. Let it rest for 6-7 hours until it triples in size.
Step 12:
Pre-heat the oven to 390 degree. Remove the cloth and place it in the oven for 20 mins. After 20 mins, reduce the temperature to 350 degree and bake for another 20 mins. Check to see if it is getting dark quickly. If so, cover with an aluminum foil. Once done, take it out of the oven and let it cool for 10 to 15 mins. Once done, rub 1 tsp. of EVOO again, slice and enjoy with cream cheese, butter or by itself.
Savory Sourdough Babka
Ingredients
Sourdough Starter Ingredients:
- 50 g Sourdough starter or discard
- 50 g Water
- 70 g Flour
- 1 T Maple syrup
Sourdough Babka Ingredients:
- 130 g All purpose flour (AP)
- 70 g Whole wheat flour
- 160 g Water
- 90 g Sourdough starter
- 5 g Salt
- 1 Tbsp. Maple syrup
Filling Ingredients:
- 4-5 Large Garlic pods minced
- 1/2 Bunch or 3/4 Cup of Cilantro finely chopped
- 1/4 Cup Extra virgin olive oil
Instructions
- Mix all the starter ingredients and set aside for 7-10 hours or overnight.
- When the starter is ready take 90 g starter and mix with 160g water. Add in the flour, mix for 5 mins. Set aside for autolysis for 1 hr.
- After1 hr. add salt and maple syrup and mix by folding in the edges into the center in circular motion for about 3-5 mins.
- Transfer to a lightly oiled clean bowl, rest for 1/2 hr. Do a coil folds. Repeat 2 more times at 1/2 hr. interval. After the 3rd fold, rest for 1 hr. and do a final coil fold.
- After the final coil fold, rest for another 1/2 hr. add 2 tsp. EVOO and rub all over the dough. Rest for 1/2 hr. more. Total 4.5 hrs. or bulk fermentation
- While the dough is resting, mix the EVOO, Garlic and Cilantro.
- Next, roll out the dough using a rolling pin into 1/4th inch thick square. OK! it's not a square but it works. LOL
- Spread the cilantro garlic mix.
- starting from one end, roll it from one edge into a log.
- With a knife cut into 2 equal halves.
- Take the two cut pieces and braid them. (Slightly press 2 edges together on one end and start by placing them one over the other until you reach the other end. Like a braid)
- Place in a lightly greased baking pan, cover with a clean cloth and let it rise for 5-6 hours until it triples in size.
- Bake at 390 degrees for 20 mins. Reduce the temp to 350 and bake for another 20mins.
