. Cold Ferment: If you want to bake your babka today, skip this step! Cover your baking dish and pop your sourdough chocolate babka in the fridge overnight. If you're cold fermenting, remove the babka from the fridge at least 0 hours before you want to bake, as it will need a longer time to complete the final rise. Final Rise: Cover your dough, one final time, and place it somewhere warm to complete the final rise. This will take between 0 and 0 hours. The dough should nearly double in volume. Bake: Preheat oven to 000f. Bake 