https://www.copymethat.com/r/VkxSSDTKm/sourdough-babka/
56798012
SYHCurl
VkxSSDTKm
2024-05-14 20:20:44
Sourdough Babka
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Ingredients
- subheading: Weight Ingredient Baker’s Percentage:
- 357g All-purpose flour (11 to 12% protein; King Arthur All-Purpose Flour) 100.00%
- 107g Whole milk (cold from the fridge) 30.00%
- 107g Large eggs (about 2; cold from the fridge) 30.00%
- 100g Unsalted butter (Kerrygold; room temperature) 28.00%
- 46g Water 13.00%
- 29g Caster sugar (superfine white sugar) 8.00%
- 8g Salt 2.30%
- 46g Sourdough starter (100% hydration) 13.00%
- My final dough temperature for this dough was 76°F (24.5°C). See my post on the importance of dough temperature for more information.
- subheading: Weight Ingredient:
- 310g All-purpose flour (11 to 12% protein; King Arthur All-Purpose Flour)
- 107g Whole milk (cold from the fridge)
- 107g Large eggs (about 2; cold from the fridge)
- 100g Unsalted butter (Kerrygold; room temperature)
- 29g Caster sugar (superfine white sugar)
- 8g Salt
- 139g Mature, but mild, levain
Steps
Directions at theperfectloaf.com
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