The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Babka

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December 28, 2012 - 8:07am
nigelandregina's picture
nigelandregina

Babka

Can anyone recommend a proofing temperature for babka using commercial yeast? Dry vs cake? Thanks! Nigel and Regina

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MANNA's picture
MANNA
Dec 28 2012 - 9:31am

Ideal temp for proofing is 75 degrees Farenheight.

whereherheartis's picture
whereherheartis
Apr 19 2013 - 1:27pm

I would agree.  I proof mine at my room temperature which is just about 75 degrees Farenheight.  Here's the link to my blog on the subject, although I don't mention the proofing temperature specifically.