Breads BabkaRecipe Source
Here's how Elizabeth & Conor rated their bake:
What went well?
Really pleased with the gluten development on this—was able to make the roulade surprisingly easily and it had no issues with tearing or breaking.
I think I may have over proofed it too much on the first (pre-shape) rise somehow... the second (post-shaping) proof didn't add as much height as expected and they sunk a little in the oven. The crumb is decent but a bit chewier rather than fluffy.
Enriched dough is hard!