If you mix your babka dough tonight, you can pull it out of the refrigerator tomorrow morning, shape it, and bake it. The cold retard does real work overnight. Flavor develops, the gluten relaxes, and that butter stays cold and firm so your layers actually hold when you roll and twist. I baked one same-day yesterday. It was fantastic. Then I baked one that had sat overnight. The flavor difference was noticeable. Not subtle. So depending on your schedule, you’ve got two valid paths. Pick the one that works for you and commit to it. One reminder before you start: work your butter into the dough a little at a time. Let it fully absorb before you add the next piece. Develop your gluten structure first, then bring the butter in. That’s the move. Go low and slow and you’ll be rewarded. Drop your questions in the comments. I’m at a track and field event today but I’m reading the thread. I’ve got you. Let’s bake. Henry ⭐🔥 I’m on my way back from my son’s track and field event down near the beach and oh my goodness! Have I got news for you?

Not what you bought. What you're actually using this week. I want to know what everyone's baking with at the moment. One flour? A blend? Something unusual? Fresh milled? Whole grain you've never tried before? Drop it below: flour name, where you got it, and what you're making with it.