Tổng trọng lượng khối bột (dough) Total dough weight

BAKING TIMELINE

VITALS

TOTAL FORMULA

1. Levain
   

   INGREDIENT	BAKER’S %	WEIGHT
   White flour   (~11.5% protein)	100.0%	46g
   Water	100.0%	46g
   Ripe sourdough starter, 100% hydration	100.0%	46g

    

   • Duration: 3 hours at warm room temperature: 74°–76°F (23°–24°C)

   • MIX THE LEVAIN: Warm or cool the water to about 78°F (25°C). In a medium jar, mix the levain ingredients until well incorporated (this liquid levain will feel quite loose) and loosely cover. Store in a warm place for 3 hours.

2. Mix
   

   INGREDIENT	WEIGHT
   White flour   (~11.5% protein)	311g
   Whole milk (cold)	107g
   Egg (cold), beaten	107g (about 2 medium)
   Unsalted butter	100g
   Superfine sugar	29g
   Fine sea salt	8g
   Levain	138g

    

   • Desired dough temperature (DDT): 78°F (25°C)

     Temperature

     The milk and eggs for this recipe are used cold, straight from the refrigerator, which helps offset the heat generated by using a mechanical mixer. At the end of mixing, the dough should have a final dough temperature of 78°F (25°C). If it ends up cooler, keep it in a warm spot in your kitchen for the first part of bulk fermentation and expect that it may need more time before being placed in the refrigerator. Conversely, if the final dough temperature is higher, keep the dough in a cooler spot and expect it may need to be placed in the refrigerator sooner.

   • PREPARE THE BUTTER: Cut the butter into ½-inch-thick pats. Place the pats on a plate on the counter to warm to room temperature.

   • CHECK THE LEVAIN: It should now show signs of ripeness but not be overly ripe (it should be at a young stage): moderate bubbles on the surface, and a slight sour smell. If the levain is not showing these signs, let it ferment 30 minutes more and check again.

   • MIX THE DOUGH: To the bowl of a stand mixer fitted with the dough hook, add the flour, milk, egg, half of the sugar, the salt, and ripe levain. Mix on low speed for 1 to 2 minutes until combined. Increase the speed to medium and mix for 3 to 4 minutes until the dough clings to the dough hook. If it doesn’t, continue mixing for a few more minutes until the dough gains strength and clumps together. Let the dough rest for 10 minutes in the bowl.

   • TEST THE BUTTER: Gently press a butter pat with your finger: It should easily show an indentation but not be wet or melted. If the butter is too warm, place it in the freezer for 5 minutes and test again. Conversely, if the butter is too firm, microwave it for 10 seconds to warm it, then check again.

   • INCORPORATE THE BUTTER: With the mixer on low speed, add the butter, one pat at a time, until absorbed into the dough, scraping down the sides of the bowl and the dough hook as needed. Continue until all the butter is added, 5 to 8 minutes. Increase the speed to medium and mix for 1 to 2 minutes more until the dough smooths out and clings to the dough hook once again. The dough will be silky smooth, elastic, and a little shiny. Transfer to a container for bulk fermentation.

   • MEASURE THE TEMPERATURE OF THE DOUGH: Compare it to the DDT and record it as the final dough temperature. Cover the dough.

3. Warm bulk fermentation

   • Duration: 4 hours at warm room temperature: 74°–76°F (23°–24°C)

   • Folds: 1 set of gentle slaps and folds after 1 hour of bulk fermentation

   • SET TIMER AND MAKE A NOTE: Write down the current time as the start of bulk fermentation, set a timer for 1 hour, and let the dough rest in a warm place.

   • GENTLE SLAPS AND FOLDS: When your timer goes off, give the dough one set of slaps and folds (see this page for more detail). Scrape the dough onto a clean work surface and give it two to four gentle slaps and folds. The dough should be very smooth and taut. Round it a bit on the counter to gather it into a tight ball, then transfer it back to the bulk fermentation container.

   • LET THE DOUGH REST: If the dough looked smooth and felt strong, let it rest for the remainder of bulk fermentation, about 3 hours. If the dough felt weak (it was still shaggy and easily broke apart), set a timer for 30 minutes and give it another set of slaps and folds as above.

4. Cold bulk fermentation

   • Duration: About 12 hours (overnight) in a home refrigerator: 39°F (4°C)

   • CHECK THE DOUGH: It should have risen 20 to 30 percent during the warm bulk fermentation. If it looks dense and tight, leave it for another 30 minutes at warm temperature and check again. When it looks well risen, cover the bulk fermentation container and place it in the refrigerator overnight.

5. Roll and shape

   • PREPARE THE CINNAMON FILLING: In a medium bowl, whisk together the 175g dark brown sugar, 42g melted butter, 12g flour, 6g cinnamon, and a small pinch of salt.

   • PREPARE THE PAN: Grease a 9 × 4 × 4-inch Pullman pan (or a 9 × 5 × 2¾-inch standard loaf pan) with butter or oil and line it with a piece of parchment paper so the paper comes up and over the two long edges of the pan. You may need to fold or cut the parchment to act like a “sling” across the bottom, with the long sides to be used as handles to lift out the babka and help prevent it from sticking.

   • ROLL OUT THE DOUGH: Scoop the dough out onto a floured work surface. Flour the top and work quickly to roll the dough out to a rectangle about 10 × 24 inches, with one of the short sides facing you (see Rolling, this page). Spread the filling evenly over the dough, leaving a 1-inch border along the short edge farthest from you. Starting at one of the corners nearest you, fold up a small portion of the dough, then work your way across the entire long side creating a small, tight roll. Continue rolling until the dough is completely rolled up, pressing to seal at the very end. Place the cylinder on a 13 × 18-inch half-sheet pan and put it in the freezer for 10 minutes to firm up. This will make cutting and twisting the dough much easier.

   • CUT AND TWIST THE DOUGH: Remove the parchment paper from the Pullman pan and place it on the work surface; you will use it as a sling to lower the dough cleanly into the baking pan. Use a sharp knife to cut the cylinder in half down its length. Take the ends of the split cylinder at one side and pinch them together . Then twist the two halves of the cylinder over each other, working from top to bottom, then pinch the two ends together to seal . Place the twisted dough in the middle of the parchment paper, squishing the top and bottom, if necessary, to make it fit completely . Then pick up the two sides of the parchment sling and transfer the dough into the baking pan. Place the pan inside a reusable plastic bag and seal.

     

     

     

6. Proof

   • Duration: About 5 hours at warm room temperature: 74°–76°F (23°–24°C)

   • LET THE DOUGH PROOF: Put the pan in a warm place to proof for about 5 hours. It is ready when it has risen to about 1 inch below the rim of the pan and feels very soft to the touch. If not, let proof 30 minutes more and check again.

   A Slow Dough

   This can be a slow-moving dough due to the high percentage of enrichments, which interfere with natural fermentation. Be sure to give it sufficient time to proof.

7. Bake

   • Duration: 40 to 45 minutes in the oven

   • PREPARE THE OVEN: Place an oven rack in the middle position and preheat the oven to 350°F (175°C).

   • BAKE THE BABKA: Make the egg wash by whisking together the egg and 1 tablespoon milk. Uncover the pan, use a pastry brush to gently brush on a thin layer of the egg wash, and slide the pan into the oven. Bake for 40 to 45 minutes, or until the internal temperature reaches 204°F (95°C), the top is deeply colored from the sugar in the filling, and the dough is shiny from the egg wash. If the top of the babka begins to color too rapidly, reduce the oven temperature to 325°F (160°C) and continue to bake until the internal temperature reaches the target.

   • PREPARE THE SIMPLE SYRUP GLAZE: In a small saucepan, combine the 52g granulated sugar and 52g water and bring to a boil over medium heat. Let simmer, stirring occasionally, until the mixture turns clear, 2 to 4 minutes. Let cool to room temperature. The simple syrup can be stored in an airtight container in the refrigerator indefinitely.

   • FINISH AND COOL: Transfer the pan to a wire rack. Using a plastic spatula, loosen the short sides of the babka (the sides without parchment) from the sides and bottom of the pan. Using a pastry brush, brush on a thin layer of the simple syrup—the more you add, the sweeter the crust will become. Let the babka rest for 10 minutes in the pan. Do not let it rest for longer than 10 minutes or it’ll be hard to remove from the pan.

   • COOL THE BABKA: Lift the babka out of the pan using the parchment paper sling. Remove the parchment paper and let the babka cool on a wire rack for about 20 minutes. It’s even better if it sits for 1 hour to let the crust fully harden. The babka is best the day it’s baked, but it keeps for several days in an airtight container at room temperature.

TROUBLESHOOTING

I DIDN’T END UP WITH A LOT OF SUGARY LAYERS INSIDE THE BABKA.

If you want more layers inside the center of the babka, after you slice the cylinder in half, turn one (or both) of the pieces on its side instead of having both with their cut sides facing up. Then twist the two pieces as indicated in the recipe.

MY BABKA DIDN’T RISE AND IS A LITTLE SQUAT!

Be sure you use a ripe starter to create the levain. Then keep the levain warm while it’s ripening—at 78°F (25°C), if possible—and use it when it’s ripe. Finally, give the dough the time it needs in warm bulk fermentation and in the final proof, even if that means more time than indicated in each step. If the dough was placed in the fridge for the cold bulk fermentation a little early, the final proof will take longer—let it proof until it rises to ½ inch, or less, below the rim of the pan.

HOW TO TINKER

CHOCOLATE BABKA FILLING

• 75g unsalted butter

• 110g granulated sugar

• 70g bittersweet chocolate, chopped

• 25g unsweetened Dutch process cocoa powder

In a medium saucepan, melt the butter over medium-low heat. Remove the pan from the heat and add the sugar and chocolate. Stir until the chocolate melts and the mixture is smooth. Add the cocoa powder and stir well. Set aside to cool until ready to use.

HAZELNUT BABKA FILLING

• 70g hazelnuts, toasted and skinned

• 30g unsalted butter, melted

• 140g granulated sugar

• ¼ teaspoon fine sea salt

In a food processor, process the hazelnuts until only very small bits remain (avoid overprocessing them). Transfer to a small bowl and add the melted butter, sugar, and salt. Mix and cover until ready to use.

CINNAMON-PECAN BABKA FILLING

• 140g granulated sugar

• 70g pecan meal or finely chopped toasted pecans

• 30g unsalted butter, melted

• 4g (2 teaspoons) ground cinnamon

• ¼ teaspoon fine sea salt

In a small bowl, combine all of the ingredients and mix well. Cover the filling until ready to use.