Saturday Bake Along | Working Thread · Crust & Crumb Academy

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Saturday Bake Along | Working Thread

Good morning bakers. It's Saturday and that means it's time to bake.

This week we're making babka. All four versions are on the table today. You pick your path, bake at your own pace, and drop your photos, questions, and wins right here in this thread all day long.

Here are your recipes: https://pantry.bakinggreatbread.com/?search=Babka

All four are in there. Holiday Chocolate, Cinnamon, Roasted Garlic and Gruyère, and the yeasted base dough if you want to build your own way. Every recipe has built-in timers, dual measurements, and step-by-step phases so you can work right from your phone.

Drop a comment right now and tell me which one you're making. That's your first move.

If you're new here, say hello. Tell us it's your first bake-along. We want to know you're here and we're going to make sure you don't get left behind. There are experienced bakers in this community who will jump in and help answer questions throughout the day. You are not baking alone.

A few things to know before you start:

If your dough feels too soft or sticky during the butter incorporation, trust the process and keep going.

Enriched dough always feels wrong before it feels right.

If you're doing the overnight path and your dough is already in the fridge, pull it out cold and don't let it warm up before you shape. That cold butter is working for you.

If you're starting from scratch this morning, give yourself more time than you think you need. Room temperature proofing on an enriched loaf can take two to three hours depending on your kitchen.

I'll be here all day. Ask anything. No question is too basic.

Let's get baking.

~ Henry ⭐🔥

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