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.