Tomato and Cheese Sourdough Babka
Diane Zatz is a design educator who grows vegetables and cooks obsessively when not clicking on a computer keyboard.
This Tomato and Cheese Sourdough Babka was my first attempt at adapting an Easy Everyday Sourdough Baking recipe by Elaine Boddy, titled Same-Day Cheese and Ketchup Babka. I did leave mine overnight in the fridge after the dough had risen with great results because my total timing was off. I cooked a can of Mutti crushed tomatoes with Burlap and Barrel Oregano Buds, Black Garlic, salt, pepper, and hot pepper flakes until it was reduced to a thick sauce instead of ketchup, and I grated a mix of Swiss, Parmesan, and Gouda––because it was what I had on hand. The only step that seemed a bit fussy was stretching the dough into a rectangle.
The loaf was delicious and sliced beautifully when cooled. The toasted slices are irresistible even without any accouterments (but would be great for sandwiches). This will be a keeper in my sourdough rotation.
Ingredients
Dough
- 100 grams (1/2 cup) active starter
- 325 grams (1 1/3 cups) warm water
- 500 grams (4 cups) bread flour
- 7 grams (1 teaspoon) salt
Filling
- 200 grams (1 cup or more) grated cheeses of your choice
- 100 grams (1/2 cup) thick red tomato sauce
Preparation
- Roughly mix together all ingredients for the dough in a medium-sized bowl to form a shaggy, sticky dough. Cover with plastic and leave in a warm spot for 30 minutes. (I use my electric oven with the light on.)
2. Perform a set of pulls and folds until the dough is less sticky and comes together in a smooth ball. Cover and put back in warmth for another half hour.
3. Repeat this two more times, about a half hour apart. After three sets of pulls and folds, you will have a smooth, bouncy ball. Let rise to double in your warm spot. This may take about 3 hours.
4. Cover and refrigerate for at least an hour. Ease the dough onto a floured board and gently stretch it into a 20 x 38 cm (8″ x 15″) rectangle. It will keep shrinking back, but continue to push and pull with floured fingertips until it is evenly flat.
5. Spread with tomato sauce and cover with the grated cheese. Roll up from the shorter side to make a log.
Cut the log lengthwise into two even ropes, twist each and then twist both together. Lift onto a piece of parchment, and lift that to place into your prepared loaf pan.
Proof the dough again until it is level with the top of pan– about 1-3 hours.
At this point you can bake the loaf or leave overnight in fridge.
6. Place uncovered in a cold oven and set the temperature to 177ºC (350ºF) convection or 204ºC (400ºF) conventional. Bake for 45-50 minutes. Remove from pan and liner and tap the bottom to check for doneness– it should sound hollow. If more time is needed, bake directly in the oven for another 5-10 minutes
Diane Zatz
Diane Zatz is a graphic designer, educator, and editor at The Cook’s Cook. Diane and her husband divide their time between Philadelphia and their family farm in Lancaster County, Pa. They enjoy their off-screen time planting seeds and pulling weeds.
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