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Ham cheddar and pesto Babka
A soft savory babka, generously filled with pesto, ham, and melted cheddar, elegantly braided and shaped into a bun.
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Kneading the viennois dough and bulk fermentation
Techniques covered
- Kneading Viennese bread dough with a mixer
- Balling up dough
- Dough proofing
- Forming a glutinous network
- Rolling out bread dough
- Making a pesto
- Mixing a preparation in a food processor
- Emulsifying in a food processor
- Shaping a braid
- Shaping into a bun
- Shaping a babka
- Spreading a mix using a spatula
- Final proof & dough rising
- Cooling on a wire rack
- Removing the ring from a product
- Glazing with olive oil
- Using a brush
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