We all grossed out over the banana pudding sourdough video @Henry Hunter posted this week. It isn’t exactly that recipe, but my version using a babka dough. I would make this again, especially for my “manner puddin’” loving friends and family. Recipe: Sourdough Banana Pudding Babka (Pullman Pan Version) 🥖 Dough (soft, enriched sourdough) Ingredients: - 500g bread flour - 100g active sourdough starter (100% hydration) - 200g whole milk (warm) - 2 large eggs - 80g sugar - 8g salt - 100g unsalted butter (softened) - 1 tsp vanilla extract (optional) - 20g milk powder (optional, for softness) Method: 1. Mix everything except butter until shaggy. 2. Rest 30 minutes. 3. Knead in butter gradually until smooth and elastic (windowpane stage). 4. Bulk ferment: 4–6 hours at room temp OR 2–3 hours room temp + overnight fridge 👉 Dough should be slightly puffy, not doubled. 🍮 Thick Banana Pudding Filling (freeze-dried version) Ingredients: - 1 box instant vanilla pudding (like Jell-O) - 300g cold milk (reduced amount for extra thickness) - 25g freeze-dried bananas (powdered) - 40g brown sugar - 1 tbsp cornstarch - ½–¾ cup crushed Nilla Wafers Method: 1. Whisk pudding mix + milk (use less milk than package directions). 2. Let set 5 minutes until very thick. 3. Mix in banana powder, brown sugar, cornstarch. 4. Fold in crushed wafers last. 5. Chill 20–30 minutes. 👉 Texture = thick, spreadable paste (not loose) 🌀 Shaping for Pullman Pan (standard 9x4x4” Pullman) 1. Roll dough into ~10x16 inch rectangle. 2. Spread filling evenly, leaving a 1-inch border. 3. Optional: sprinkle extra wafer crumbs for structure. 4. Roll tightly into a log. 5. Chill 20–30 minutes (critical for clean layers). 6. Slice lengthwise. 7. Twist halves together (cut sides up). 8. Place into greased Pullman pan. ⏳ Final Proof - Room temp: 3–5 hours until dough rises ~80–90% of pan heightOR - Overnight fridge → bake next day

Thank you for all your help Henry for the help adding tangzhong to my sandwich recipe! Crumb pics tomorrow after it cools❤️

So I tried to make a sourdough loaf using Henry's white bread recipe. It doesn't have an ear, and I'm noy sure what I've done wrong. My guess is I didn't bulk ferment long enough, even though I let it rise for 9 hours. It was cold in my kitchen, temp around 69 F. What do you think?

I made so much progress since 2 weeks! Thanks @Henry Hunter for your teaching! The 2 first pictures are today's bake. The last picture is two weeks ago bake (underproofed) with the exact same recipe! 😁

1. Country sourdough bread. I did a bulk fermentation for too long. I rushed to shape it and rest in the fridge as soon as I could do. It kinda over proofed , I decided to put in the freezer about 20 minutes before baking. I did a 7 minutes scoring to make sure it’s not gonna flat. Dropped some ice cubes in the Dutch oven after scoring. Well, it helped for oven spring, but the crust was so crunchy. Anyway, the crumb was fluffy. 2. Purple sweet potato sourdough bread. I broke the instructions, added the purple sweet potato during stretch & fold on round 3 (Lamination) 3. Purple sweet potato sandwich bread. Tastes great, but it has a gap between the dough.