bit of everything sourdough-ish babka
I had planned on making a yeast water bread with a YW I made using crab apples from my parents' yard. I ended up going away for the weekend, which meant my YW build of 100g YW and 160g bread flour got left on the counter for 26 hours. I didn't think I could use it to make bread at that point so I decided to make a hybrid babka recipe. I used 150g T85, 350g BF, 200g of my YW build, and about 40g of unfed sourdough starter along with 1/2 tsp of active yeast (also 95g sugar, 240g milk, and 2 eggs). I pretty much followed the usual recipe from SmittenKitchen otherwise. The recipe I used before my sourdough starter days uses 2 tsp of commercial yeast so this hybrid tried to reduce the commercial yeast by 75% and reduce the waste from my abandoned YW build.
I had no idea if it would work, but I think it looks good! Next time I want to try the full sourdough babka recipe from Artisan Bryan. For this bake I did an initial rise of 3 hours followed by shaping in the tin and an overnight rise in the fridge. I let the bread sit out at room temp before baking at 375 for about an hour. I put a simple syrup glaze on the top right out of the oven.