I made the Chocolate Babka yesterday but I had a few problems. I tried the two different methods for shaping the loaves. The more difficult braided loaf deflated after I took it out of the oven (it was at 190). The second loaf seemed better but still had some rather large internal holes. Should I have rolled it up tighter? They were fabulous tasting and everyone raved. I will definitely try them again and see if I can perfect the technique.

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