Babka Rescue!

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Have you ever heard me say YOU'RE NOT GOING TO BELIEVE THIS?! Well I do say this often to Woody as it seems to happen on a regular basis. Even when we've perfected a recipe, there is often a surprise thought or occurrence that turns out to be a silver lining of improvement. But this is the first time I've said this on a posting. Here's what happened to prompt it and here's a case for weighing ingredients: I was distracted because I was making two recipes at the same time, each using different amounts of lightly beaten egg. When adding the egg to the babka dough, by mistake I added 25 grams instead of 75 grams. After the dough was kneaded for 7 minutes it just about cleaned the sides of the bowl instead of what I had written which was that it wouldn't and that it would be very sticky. I said to Woody that I would have to make the change on the recipe and he responded with: "Maybe you mis-measured something." Since I always weigh the finished dough there was the answer: 50 grams short. How to add that egg into an already smoothly developed dough? First I tried continuing with the dough hook and the dough just sloshed around with the egg as if to say you are not welcome in here. I tried squishing it in with my fingers to no avail. So in an act of determined desperation, I dumped it all into a food processor and processed it for about 15 seconds, after which the egg had integrated perfectly into the dough and was even easier than usual to scrape into the rising container. The finished babka was perfect. We joked about how this could become a new technique. But the thinking behind the desperate act was that many bread doughs mix very well in a food processor, however, I've never had to try adding egg after the dough was already developed. I wanted to share this with all of you should this ever happen!