January 23, 2024 - 4:15am
Maurizio's Sourdough Babka
Welcome to the AZ. East Valley Sourdough Foundation.
AKA: My kitchen... Smile...
Today's hands-on laboratory exercise
Enriched sourdough Bread
Aim:
To gain proficiency in the mixing, fermentation, and shaping of sourdough Babka.
Day #2
Phase 1 - Stretch, fill, roll, and shape.
Phase 2- warm room temperature proof
Phase 3 - Bake
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This was also my first attempt at this recipe. Seen your post yesterday about it and didn’t want to chime in until I actually seen that it would work out for me. Only issue I had was in the shaping. In his formula it calls for putting rolled loaf into freezer for 15 min before shaping. I didn’t take into consideration that it is very cold here in western Pennsylvania and I could have probably just went with shaping because when it cam out of freezer it was just really stiff and hard to braid. Also being very cold it did take about 4 hrs to final proof even in the Brod and Taylor proofer. But it’s all good because the taste and texture is great
Here’s the pics . Sorry I’m not very technical always have trouble posting them
IMG_0727.jpeg
That looks great! What ever difficulty you encountered in shipping you seem to have overcome quite nicely! I won't be slicing mine until tomorrow. My bride came home from work a bit under the weather.