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Joined 2 years ago
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Cake day: August 15th, 2023

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  • Good luck!

    I’m gonna put the recipe I used into the spoiler here, in case you want something to compare against.

    Chocolate Babka Dough:

    This makes 2 loaves.

    ¾ cup milk
    
    ¼ cup butter
    
    2 cups bread flour
    
    2 cups all-purpose flour
    
    2 teaspoons active dry yeast
    
    ¼ cup white sugar
    
    ¼ cup water (Optional)
    
    1 large egg
    
    ¾ teaspoon salt
    

    Chocolate Filling:

    5 (1 ounce) squares semisweet chocolate, finely chopped
    
    1 ½ teaspoons ground cinnamon
    
    ⅓ cup white sugar
    
    ¼ cup butter, chilled
    

    Streusel:

    ¼ cup confectioners' sugar
    
    ¼ cup all-purpose flour
    
    ¼ cup butter, chilled
    

    Egg Wash:

    1 large egg, beaten (Optional)
    
    1 tablespoon water (Optional)
    

    Directions

    Prepare the dough: Warm milk and melt butter in a glass or ceramic bowl in the microwave for 30 seconds, or in a saucepan on the stovetop. Combine bread flour, all-purpose flour, yeast, and sugar. Add water, milk-butter mixture, egg, and salt to the dry ingredients and mix well.

    Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoons at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 ½ hours.

    Make chocolate filling and streusel while the dough is rising.

    For the filling: Stir together finely chopped chocolate, cinnamon, and sugar. Cut in chilled butter with a fork.

    Make the streusel: Combine confectioners’ sugar and all-purpose flour; cut in chilled butter until the mixture resembles coarse crumbs.

    When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.

    Divide dough in half; roll each out to a 12-inch square on a lightly floured surface. Spoon 1/2 of the filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.

    With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!

    Repeat with the second piece of dough.

    Cover with damp kitchen towels and let rise until doubled in size, about 30 minutes.

    Preheat the oven to 350 degrees F (175 degrees C).

    Make the egg wash: Combine egg and water in a small dish and whisk to combine.

    Brush the loaves with egg wash. Sprinkle streusel on top. Bake the loaves, rotating the baking sheets to promote even browning, until the bread is a deep golden brown, about 25 minutes.



  • Oh that’s odd! I’ve never had a recipe that didn’t call for adding sugar to activate it. I guess it was relying on the tiny amount of sugar already in the milk? If you’re sure it’s not rising enough, adding a tablespoon (or less) of sugar is definitely worth a try!

    Edit: okay wow I’m sorry, it’s been a while since I made that, so I went and double checked my recipe and I do not remember doing it the way it calls for! Apparently I mixed the active dry yeast in with the dry ingredients (including both sugar and flour) and then mixed a warm milk and butter mixture into that. Definitely unusual and not my normal breadmaking process!

    Still, I think the amount of sugar in milk can naturally vary, so if your recipe has you proofing the yeast (unlike mine, I guess!) adding a little extra might help?


  • Hmm, maybe. I’ve made a lot of bread and never used instant yeast; active dry has always worked great for me. If you’re already going over what the recipe calls for, my guess would be that you need more sugar in the water mixture. You also might first try using warmer water. It really shouldn’t need more than like 3 minutes, 5 max. In my experience I’ve often gone slightly under the amount of yeast my recipes call for and never run into issues.

    edit: also, the crumb looks good to me, obviously you have the firsthand experience but I’m not even sure the problem is it needing to rise more. I just meant, you know, making a bigger babka with more dough lol!


  • I’m so happy my advice about the oven and moisture helped!

    I’ve only made babka a few times but I always figured the filling spilling is just a consequence of shaping the dough that way. Still seems like the effect was more pronounced for you than it has been for me. More flour should work, or slightly cutting back on whatever oil/butter you’re using. Could be that’s part of why I’ve seen some recipes that do it totally differently; after rolling they have you form it into a donut kinda shape, cut slits into the top, then bake on a cookie sheet. Personally I like the bit of crispiness and I think the method you’re using is prettier.

    You also might prevent it by making the babka a bit bigger, taking up the space the filling would otherwise burn on. I remember you mentioned in the previous post you had trouble fitting the ends in, but when I did it I just folded the ends under to make it fit, similar to how you might do a challah to hide where the braids come together.

    Huh, I found a photo of one of mine to show how folding the ends underneath looks good on the finished product, but comparing our results I’m also wondering if I simply used less filling. Unfortunately it doesn’t look like I took any photos to compare before baking.


  • My advice if you have a cold house: turn the oven on its lowest settings, let it warm up for a few seconds, then turn it off and let the dough rise in there. You can also cover the dough with a wet towel or put in a tray with some warm water to keep the air nice and moist; the yeast looooves that. But if you go with the towel method just be aware that if the towel is actually touching the dough it will get very sticky and you’ll be picking chunks of dough out of the towel


  • They do often talk about “it needs to be new,” but for the most part the things they release don’t actually follow that philosophy. Artifact was trying to follow the likes of Hearthstone. CS2 is a glowup of CS:GO. DOTA2, League. Deadlock is the closest they’ve come to something genuinely innovative in at least a decade, but even that is still following on the heels of MOBA/FPS hybrids like OW and Paladins, just taking more elements from MOBAs.

    And the “not caring about money” thing wasn’t true in 2008. They were probably getting to that point around 2012, as Steam began to turn into a money printer and their microtransaction games took off, but that wouldn’t have been until after HL3 had been cancelled at least once. At some point Valve talked about the difficulties in selling Portal 2 (I think it might have been in the dev commentary? Idk it’s been years) and one of the points they bring up was how even a huge success like that game wasn’t living up to their other titles. They tried to implement microtransactions with the co-op mode, but they learned lessons about how that model only worked in bigger multiplayer games. One of the big stories they tell in both the HL1 and HL2 documentaries were the troubles they ran into with funding, and I guarantee they were not looking to repeat those experiences by continuing work on a game that had far less potential for return on investment. Again, that might have changed by 2012, but by then the momentum was already gone.


  • I’m not sure I believe that Valve ran out of ideas for HL3. That’s clearly the image they want to project, and maybe even what they tell themselves, but judging from the ideas they did have for Episode 3 they showcased in that documentary, there was more than enough to justify releasing a game. Certainly there was as much or more new stuff than there was for either EP1 or 2. I think it’s much more likely they simply decided their other projects at the time–CS:GO, DOTA 2, even TF2–had way more moneymaking potential. And I mean, they were right! They made a ton of money off of lootboxes and cosmetics for their multiplayer titles. I don’t think Steam had totally taken over the market yet, so they were hedging their bets on multiplayer microtransactions.

    I dunno. The whole “it needs to be new” philosophy they constantly espouse to hasn’t really been true at least as far back as Portal 2. Even Alyx wasn’t particularly revolutionary as far as VR titles go. Maybe doing that type of design was new to Valve, but the only standout features that distinguishes Alyx from other games are the graphics and the (genuinely very good) grabbity glove object pickup system. Pretty much everything else is several steps behind other VR shooter games in the name of Accessibility™, from movement to weapon selection to the painfully dumb AI.

    They didn’t run out of ideas. The movement FPS genre is alive and well for a reason, even today: there’s lots to be done. They just lost interest in it themselves, and I believe the reason for that is primarily monetary.


  • the current climate for GPUs is terrible with no relief in sight.

    Not only no relief: it’s gonna get so much worse. Between the buying power of the dollar spiraling into the depths of hell and the tariff war heating up, this might be the last opportunity for a lot of people to buy cards for the foreseeable future. It’ll be years at the very least.

    I was online when the 9070 listings first went live and had to fight not to impulse buy, which I was proud of at first. Then they instantly sold out and the more I think about it, the more I’m starting to regret it lol.

    That’s just my perspective, though. Maybe with Americans no longer buying cards they’ll drop the prices internationally to try to boost sales… but the cynic in me knows they’ll boost prices even further to try to make up the difference.