I’ve slowed down on the Brown Bread baking, but as part of my grain CSA I still need to work my way through some Chiddam de Blanc Mars. I recently made some Coffee Cake with Proof Bakery’s recipe which was complicated but amazing. Unfortunately the center was undercooked because I didn’t have a temperature recommendation, just time. So no photos. But yesterday we baked Maurizio’s Sourdough Babka with better results. This is the second time baking it so I made a few changes, primarily the amount of chocolate filling. I doubled it with much better results. I also used 100% Chiddam de Blanc Mars, which adds some really interesting earthiness to the flavor. Since cutting out the rye from my starter feed it’s been a little sluggish so it needed about twice as long to proof (I’ve since added about 25% back to the starter but don’t plan to use as much PFF in my next loaf to limit the flavor effects). The additional filling extended the bake time well beyond his recommendation by about double, but the first time I made it the loaf needed additional time as well to reach target temperature. Very pleased overall and would recommend.