I've been reading that active dry yeast requires more, as you're more likely to have dead granules. I only added the yeast to warmed milk (no water in the recipe) but didn't add sugar to it, maybe that's part of it.
That looks good! Now that I think about it, I think Babish mentioned folding the ends under. I might try that next time, thanks for the reminder!
I think I also need to use more yeast/proof longer. The recipe calls for instant yeast, but I can only find active dry nearby. I used 3tsp (recipe calls for 2 1/2) but I'm thinking I should've used 4 instead.
Crumb shot:
I haven't heard the term Easter bread before but looking around it would seem that it is!
This time I decided to make cinnamon babka.
The dough turned out a bit better but I had a harder time shaping it properly
I let it rise in the oven with wet paper towels and it seems to have helped immensely!
Not really sure why the cinnamon filling spilled out the way it did though. Did I not roll it tight enough? Not enough flour?
Remove you from banking. They run everything
What the fuck?
Then he should stop fucking giving it
Dense but mostly alright. Definitely could've used a hint of vanilla
I'll keep that in mind, thanks!
Very true! It was a bit colder in the kitchen and I kinda impatient lol. I'm sure it still would've risen more if I had waited another 30-40 min.
Sadly I didn't think to take one right after, but here is a shot after a few slices! It's pretty dense, which is from the yeast not being active I'm sure
My recipe actually doesn't call for proofing the yeast, but after my prior attempt I decided to give it a shot to see if it would provide better results. Now I'm tempted to try it exactly as the recipe states again but proof it in the oven instead of on the countertop.