The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stollen confusion

Elsasquerino's picture
Elsasquerino

Stollen confusion

Merry Xmas everyone!

I made some stollen, using the method in Reinhart's BBA, I'm completely unsure whether it worked or not!?!

 

It never really puffed up as I expected, I get that there's a lot to stop it but there's a lot of yeast too and the sponge method used is supposed to give the 'oomph' it needs.  It may be perfect but being used to the offerings in the supermarkets it's denser than I expected.  I suppose that's true of real bread versus wonder bread too and that's a good thing. 

It tastes very pleasant, I went a bit wild on my marzipan centre but I love it, and went for a spice mix rather than just cinnamon as in the book. 

If you guys can offer any advice I'd be very grateful. Hope you all have a great Christmas if you celebrate it.  Thanks.

alfanso's picture
alfanso

for gifts.  The dough in the rectanglusar shape looks about right, but the cross section in your last picture looks as though it didn't bake long enough.  350dF for 20 min., rotate, 20-50 min more depending on size.  190 internal temp.  At the airport with them now so I can't look it up.

It's an insane amount of IDY in the sponge and instead of an hour, mine took 15 minutes to viciously foam.  Did you spend enough time developing the gluten network?

Elsasquerino's picture
Elsasquerino

I gave it the full hour... Having said that it hadn't collapsed and it's hardly what you might call warm in the kitchen right now. I'm thinking the gluten may have been the problem. As the recipe called for all purpose flour - something we don't have in the UK I did a mix of two thirds strong bread flour and a third plain cake flour. Perhaps that wasn't quite right. The temp registered as cooked through it's just very heavy. I'm enjoying it but may have another go to try and crack it... More stollen can't be a bad thing, right! Thanks Alfanso.

alfanso's picture
alfanso

or...maybe do get drunk on the fruit!  Yeah, my kitchen is always ~78-80dF.  So that would account for the short timing for the sponge.  Looked like something from one of those cheezy 50's monster movies.

I worked the kneading pretty hard and incorporated the fruit a handful at a time and that may have made a difference.   Haven't made these for a few years, maybe 6 or 8, and I wasn't keen on my shaping.  They actually arrived quite safely packed after being jostled in the baggage hold of the airplane.  But it looks like I'll have to give it another dose of powdered sugar.  Made 50% more than what Mr. Reinhart has in the book.

keep at it until you run out of brandy, and perhaps try the crescent shape.

 

Elsasquerino's picture
Elsasquerino

I may well try the crescent this time! Thanks again.

hanseata's picture
hanseata

Real stollen IS dense and heavy. With all its richness, it will not really puff up, though, according to Reinhart, it should grow 1 1/2 times it's original size (but gauging that with stollen is a bit in the eye of the beholder).

If you reached an internal temperature of 190-195 degrees F, it's baked long enough. To me, it looks about right.

Store-bought stollen might be less dense because they skimp on the ingredients. You can use plain flour, unless it has a really low protein content (I know that in the UK plain flour from the supermarket can vary quite a bit).

I bake (and sell) German stollen every year.

Happy holidays,

Karin

Elsasquerino's picture
Elsasquerino

Great to know I haven't made a major mistake. I appreciate you taking the time to comment. Stollen should be eaten all year, it's delicious.

Mini Oven's picture
Mini Oven

stick it (not the marzipan) and if the pick comes out dry, it's done.  Trick is not to under or over bake.  You can stick one piece into the microwave and zap it if you think it's doughy.  

I also agree that they don't rise much.  I have put strips of parchment between loaves that are spaced closer than 4cm to each other, "just in case."  Think massive cookie dough!   

Now to put on my slippers and sneak a piece from the kitchen...  First the coffee...  can't wait!

Merry Christmas!

Elsasquerino's picture
Elsasquerino

And great idea, thanks for sharing your wisdom.

liz grieve's picture
liz grieve

HI 

I love stollen and make the recipe from the weekend bakery Its a great source  of bread making tips and information They suggest all purpose flour or T55 flour I used the equivalent to T55 I put dried apricots cranberries cherries and home made orange peel  It makes a lovely fruity loaf  I can also recommend the cranberry rondos they are really delish too 

Happy Baking from Scotland btw I don't make Black Bun ( a tradition here at New Year )

Liz