chocolate Bakba- Selling Point

Production Parameters
Mixing and Kneading
Initial mixing: 1-2 minutes
Rest period: 10-15 minutes
Repeat: 2-3 times
Butter incorporation: gradual
Total effective kneading time: 15-20 minutes
Final Dough Temperature
24°C

First Fermentation (Bulk Fermentation)
Temperature: 24-26°C
Time: 45-60 minutes
Cold Rest
Temperature: 4-6°C
Time: 1-2 hours
Optional: overnight
Final Proof (Shaped Dough)
Temperature: 26-28°C
Relative humidity: 75-80%
Time: 60-90 minutes
Baking
Temperature: 180°C
Time: 30-35 minutes
Steam: None
Damper: Slightly open during the last 10 minutes
Internal Temperature at the End of Baking
92-94°C

Finishing
Syrup: 100 g water + 100 g sugar
Brush the babka immediately after baking.

Expected Yield
2 medium loaf-pan babkas (approximately 500-600 g each).
Soft, slightly fibrous crumb, moist texture and good shelf life for 2-3 days.