Artisan Bread Making »
InstructionsHere's a variant of Peter's classic babka. Using a pumpkin sour dough as the base, the dough has no butter, so this is a bit lighter. Temper the chocolate as in the class video - this is critical. Use the Kranz twist to get a truly impressive bread!
Category: Food & Cooking
Type of item: Food
Sour dough pumpkin bread douch, chocolate chips, butter, pecans
What was your inspiration?
Peter's babka - both in Breadbaker's Apprentice and in the Craftsy Artisan Bread class - inspired me to find a lighter version of this wonderful bread!
What advice would you give someone starting this project?
I'm really happy about the way this bread held together. (The first time I made this is was delicious, but it unraveled). Peter's trick on tempering the chocolate was critical. The small amount of butter used with the chocolate helped the chocolate 'set' so the twist stayed together and bloomed.