The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Babka

nigelandregina's picture
nigelandregina

Babka

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

MANNA's picture
MANNA

Ideal temp for proofing is 75 degrees Farenheight.

whereherheartis's picture
whereherheartis

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.