What are you baking today?

by From Luxembourg With Loaf

In my second endeavor to craft a sourdough babka, the initial stages unfolded smoothly. The dough received meticulous kneading, the filling achieved perfection, and the fermentation process proceeded without a hitch. However, a pivotal misjudgment occurred during the baking phase – I severely underestimated the oven spring. Consequently, the appearance of my babka fell short of my expectations. Despite this setback, the silver lining emerged in the form of a delightful taste. The flavors harmonized beautifully, providing a satisfying culinary experience that compensated for the visual imperfections.