. If you're cold fermenting, remove the babka from the fridge at least 0 hours before you want to bake, as it will need a longer time to complete the final rise. Final Rise: Cover your dough, one final time, and place it somewhere warm to complete the final rise. This will take between 0 and 0 hours. The dough should nearly double in volume. Bake: Preheat oven to 000f. Bake babka at 000f for 00 minutes, then reduce the heat to 000f and bake for another 0-0 minutes or until golden brown. Using the parchment paper as a sling, remove it from the cast iron skillet or baking dish immediately after baking and place on a wire mesh rack to cool before enjoying. 