I made this yesterday and it was a lot of fun. I had to increase the number of folds by one and add a bit more flour midway through the folds, as my dough was especially wet. Because I wasn't seeing the dough rise in the pan, I also placed it in a microwave (turned off!) after I had boiled water in it to form a sort-of steam bath. It helped it rise a lot. Lastly, I added about 10 minutes at 375 to the directions so it could get to an internal temp of 200. The finished Kugelhopf looks and tastes amazing... I wish I could post a photo here! But assume this will take a long time, especially for those (like me) making a sourdough brioche for the first time: I started mixing the dough at noon, and took the mold out of the oven at 10:45 at night! Totally worth it.

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