I am interested in your comment about over rising due to too high a temperature (rather than leaving it too long). I have a low oven setting ability and so usually use 95 degrees F to proof breads. A professional told me they do 115 degrees for first rise and 125 for the second rise. When I learned to make bread as a kid, we used to put the bowls of dough (covered) on the back window shelf in our closed car parked in the Texas sun....certainly was over 100 in there. What is too high a temp for this babka? Thanks!

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