The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stollen first attempt with tweaked recipe

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Bohemian Mama's picture
Bohemian Mama

Stollen first attempt with tweaked recipe

I was trying to find a 8 hour or less  stollen, and found one on the net.

 

It was 2 cups flour,  1 cup starter, 1/4 cup oil 1/4 cup honey 1 tsp salt and  fruit soaked in brandy.

the orginal recipe called for mix, 4 hour rise and bake. I was not thrilled by the picture so  I mixed  3 hour proof, stretch and fold then 2 more hours and another stretch and fold  (it was super sticky) and then another 2 hours it was so  sticky I could not finger test if it was proofed enough, but filled my cake pan nicely, so I baked it 40 mins and came out nice.

There was evidence of a final quick rise, and the  crust was so ..oh not chewy but not crusty but both if that makes sense. I guess another  few hours  proof would not have gone atsray but   I cut it hot, but had some good holes in it.

 

 

Bohemian Mama's picture
Bohemian Mama

It was a really dry dough so i  wetted it with buttermilk, but it  got  sloppier, but  was a good final result, I could have stretched and folded but  was worried about it getting sour/beery as suggested in the FAQ

Bohemian Mama's picture
Bohemian Mama

My friend said I may have inadvertantly made Kuegelhoopf    by  adding buttermilk lol

Mini Oven's picture
Mini Oven

and shaped into oval lumpy shapes to rise.     Yup, I think you made a Guglhupf  (Guglhupf form is a dead give-a-way)   ...without any eggs.  :)

Bohemian Mama's picture
Bohemian Mama

Oh thanks for that. I  was scrolling through the topics and a lot of the stollen  has loads of butter, but I only used the oil that said. I think I was hoping for a more of a panatone effect.

Anyway whatever I baked.. it was good. I like the gugllhup tin I have. It makes awesome cakes. First time used properly.