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Advice for not-risen stollen dough

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I noticed a post re. this very subject of not rising dough. My situation as it stands...

The sponge was fine, bubbly and doubled. I mixed all - first time to do this - with my mixer from paddle to dough hook. Put all this in the bowl in a warm place for rising. After an hour, nothing! Not sure how to proceed with this. Should I give it more time or cut my loses and go buy a stollen for Christmas? I really don't want to throw out this fruit, nut and time intensive bread dough if I can just give it more time. Help!

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Thoughts? Xmas tree bread attempt

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Artisan Baking

The inspiration for this little experiment was a brochure of seasonal offerings from Boulangerie Au Pain Doré, Montréal. The tree on the right-hand side of the picture (from their website) was made, I believe, with baguette bread dough. The hard copy brochure show a little more of the breads. That's a candy cane on the left and a wreath at the top. The trunk of the tree is a bit longer than shown and looks about mini-baguette size in diameter.

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starter has risen and now...

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Sourdough and Starters

i made my very first sourdough starter based on gaarp's tutorial. I started thursday. i had problems in day 3 and onwards, but today, I think I managed to revive it. It did rise, started at 1 cup and it's now up to 2 cups. i refreshed it 2 hours ago. will it get bubbly and frothy in a few hours, and should i leave it on the counter longer?

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(Sort of) High volume pizza baking -- please advise

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Pizza, focaccia, and flat breads

My in-laws' family has a tradition of doing homemade pizza for Christmas Eve dinner, and this year I volunteered to do the dough and baking, in hopes of a higher quality pizza. I've got a plenty good crust formula, a great sauce recipe, and I'm sure my mother-in-law will have plenty of toppings. I'm still pondering, however, how best to bake them. I'm making 7 personal size pizzas, and I need to figure out a way to get them all baked as fast as possible and finished as close together as possible. I'm hoping some of the wise and kind folks on the forums can advise me here.

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kitchenaid Pro with all steel gears?

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Baking Equipment

So now that the Kitchenaid Pro has gone back to "direct-drive all steel gears", does that make it more worthy to buy? I know that many in this forum have complained about the plastic gears, but at least on the Kitchenaid website, it appears that the gears are metal. It also appears that the Pro sold on Amazon has the same metal gears model as well. From what I can tell, the William-Sonoma Pro is still the old plastic gears. Since I cannot afford either the DLX or the Bosch, and since with a rebate it would cost $350 to buy the Pro 600 model, does anybody have any thoughts?

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Stollen--All purpose or bread flour?

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Ingredients

I'm about to make stollen for christmas, and see many recipes using all-purpose rather than read flour.

With all the dough goes through in adding fruit, I would think that a strong bread flour would help it still rise well. Is there any reason that one should use all-purpose flour rather than the bread flour I am inclined to use?

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Kneading on countertops, what do you use to clean it first?

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Misc.

Just randomly started wondering about this. I have corian countertops and always clean them with hot water before kneading, but what if you have been cooking before and the counter is dirty? Do you use something like Windex or 409 or Method and worry about residue?

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Pizza dough help

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Pizza, focaccia, and flat breads

Hello. Glad to be part of your forum. I'm looking for some help with making pizza dough. I finally have a good recipe that produces the desired taste and texture for the crust. However, the dough at the stage when I'm ready to shape the pies - is difficult to work with. Specifically, if I lift one end, the weight of the remaining dough pulls and stretches very quickly - it's too elastic. Ultimately, it's difficult to transfer to the peel, but once there is easy to shape and bakes nicely.

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My favorite pizza dough

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Pizza, focaccia, and flat breads

This is my favorite pizza crust ever. It got me interested in making bread and is still my very favorite. I got it from "The Field of Greens" vegetarian cookbook. Is there anyone that would be willing to convert this to weights? I just got a scale and would prefer the reliability of making it with weight measurements.

This book also has a corn rye bread that I haven't made yet but it looks really good. I'd like to get that one in weights as well. There are a couple of interesting sourdough recipes in this book.

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christmas greetings

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General

wishing all TFL members and guests merry christmas and happy new year

pictures feature WEST AUSTRALIAN CHRISTMAS TREE currently flowering and looking forward to a 36 degree centigrade fine and sunny day

regards Yozzause

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Advice for not-risen stollen dough

Thoughts? Xmas tree bread attempt

starter has risen and now...

(Sort of) High volume pizza baking -- please advise

kitchenaid Pro with all steel gears?

Stollen--All purpose or bread flour?

Kneading on countertops, what do you use to clean it first?

Pizza dough help

My favorite pizza dough

christmas greetings

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