Chocolate & Cumin Babka | Candice Brown | Gozney Dome

[@S_R231]

Great recipe, great execution, and great presentation. Question: what size iron skillet is being used here? In the videos, it would be good to be presented with the size of the pans used in the baking.

[@F.E.Olivieri]

Best Christmas present ever…. A new vid by Candice

[@corwinblack4072]

Cold wont kill yeast. You can actually freeze fermenting dough and thaw it later, if it was fermented enough, decent amount of yeast will survive and keep working after its thawed. Thats why freezing pizza dough works. But, keep in mind, you will need higher amount of yeast and it needs to be really alive before freezing to make it work every time. Cold itself wont kill yeast at all, there is thing called cold proofing, which can be done in a fridge. At least I do that in a fridge and dough will keep fermenting even at 5°C without problems. Also it significantly improves dough taste, for example 24-48 hours cold proven pizza dough will taste a lot better than just one you make and bake under hour. Obviously usable on enriched dough too. Fairly sure this recipe could be cold proven without issues.

[@gnome2024]

Okay you talked me into it. I'll make it tonight!

[@vacation_generation]

Looks delicious

[@DMinnesota]

Added to my XMass list!

[@brianyoung8121]

That looks ace