The second attempt was much more successful. As I said, I used the Food & Wine recipe for Chocolate Babka, but skipped the wafer cookies and honey for the filling, and never got around to making the glaze. The yeast proofed nicely (albeit a little slowly) and after refrigerating, the dough was a delight to… Continue reading European Bake: Babka Part Two
So to finish up Bread Week (which, again, I have to do on Monday because I was away all weekend), the contestants were asked to make ciabatta. I watched the Masterclass episode to get the recipe, and followed it to the letter using 500 grams of strong flour (which I was able to find in… Continue reading A Case Against Strong Flour: The Ciabatta Diaries
I wasn’t happy with how the last chocolate roulade turned out. It was underbaked and fell apart. While tasters agreed the flavor was good, it really needed at least another 5 minutes in the oven. Although the end of Cake Week concluded with a tiny cakes challenge, I felt that perfecting this recipe would be… Continue reading Cake Week: Roulade Do-Over