Fall is in the air… And it means, pumpkin season has officially begun. Treat yourself and your family with this absolutely incredible and soft, sweet and pumpkin spicy babka made with stiff sourdough starter.
Stiff Sourdough Starter
- 10g sourdough starter
- 30g water
- 60g bread flour
- 325g bread flour (100%)
- 150g pumpkin purée (46%)
- 100g milk (31%)
- 1 large egg
- 65g sugar (20%)
- 32g soft butter (10%)
- 65g stiff starter (20%)
- 6g salt (2%)
- 0.5 g dry yeast (optional, to reduce sourness)
- 1/2 cup powdered sugar
- 1 tbs milk
- 1/4 tsp pumpkin spice
- 10 pm add starter to the water and whisk together, add flour, mix well, form a ball, then roll it into tight roll, place in jar, make sure it is covered with water, let sit at room temp 74-78F until it increases in size and starts to float on the top of the water.
- In about 8-10 hours the top of the starter will dry and the bottom will start to melt in water. We will need the center part of it.
- Keeping stiff starter in the water will help to reduce its acidity and sourness of final product (learn how to make starter from scratch here).
- 8 am mix milk with sugar, add pumpkin purée, add yeast (if using ) stiff sourdough starter and an egg, whisk all together, add flour and let autolyse for 1 hour.
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 9 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt mix for a couple more minutes. The dough should form a ball.
- Add soft butter, mix for 10 more minutes until the dough is well incorporated and comes up together.
- Cover and let it proof for 3-5 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- Prepare filling by mixing all ingredients together
- Sprinkle work surface with flour, dump the dough. Roll it into a 9-by-17-inch rectangle. Spread the filling (there’s no need to leave borders).
- Starting with a long side, the dough roll into a tight coil. Transfer the coil onto a tray covered with parchment paper. Stick it in the freezer for 10 minutes, it will make cutting easier.
- Slice the dough in half lengthwise to expose the filling. Twist the halves together as if you are braiding them. Place it into a prepared baking/loaf pan covered with parchment paper, letting it curl around itself if it’s a little too long for the pan.
- Cover the pan.
- Let it proof for 3-4 hours until babka will double in volume.
- Preheat oven 375F
- Bake pumpkin babka for 35 min until golden brown.
- Let it cool down before icing.
- Prepare icing by mixing all ingredients together.
- Sprinkle icing all over the babka.