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Anyone made a sourdough stollen? Eyeing this recipe >>
- Thread starter mariadnoca
- Start date
richard-in-cincy
Well-known member
There is so much wrong in this article...
This may be a good baked loaf, but it is not an authentic German Christmas stollen as the author is purporting it to be.
This may be a good baked loaf, but it is not an authentic German Christmas stollen as the author is purporting it to be.
Richard in Cincy, How does this recipe compare to your Traditional Stollen......
http://www.foodnetwork.com/recipes/stollen-recipe.html#communityReviews
http://www.foodnetwork.com/recipes/stollen-recipe.html#communityReviews
richard-in-cincy
Well-known member
They're sort of shaped the same...
But her fold is definitely not correct. It should be an even rectangle of dough, then the center is rolled to make it thinner and create two raised borders on the edges, then 1/3 of the dough is folded over so that one edge is positioned in the indentation beside the other raised edge.
Stollen is a very rich fruit bread with a very high butter content (my favorite recipe is 1200 gr flour to 550 gr butter--nearly 2:1). There is so much butter that a flour and butter mixture is prepared (like puff pastry) that is worked into the yeast dough after it is mixed because that much butter can't be kneaded. Butter content in the above bread recipe is very low.
Because of this high butter content, a Stollen would never be steam baked.
It is filled with fruit, this recipe calls for 2 1/2 cups of fruit, but I see just a few specks in the photo. It should be so full of fruit that is falling out when it is kneaded and has to keep being fold back in. When sliced, there should be a rich display of fruit and every last bite is absolutely filled with it. In addition, Stollen contains chopped blanched almonds, her sourdough bread contains no chopped almonds.
It is not spiced--not ever.
It is sealed while hot with a butter & sugar crust and then wrapped and stored for several weeks to age. The sugar crust must completely seal every inch of the surface. The crust is made by dousing the warm bread with melted butter (bakeries dunk in butter bath), then it is covered in confectioner's sugar, turning to coat top, bottom, sides, until the butter stops bleeding through the sugar. The next day it is given another sugar storm, then stored with another avalanche of sugar just to make sure before it is wrapped for storage. When set, the sugar crust will create a hard sugar shell, sealing the bread airtight. "Dusting with confectioner's sugar" before serving is not a sugar crust; it's a garnish.
It is never wrapped in rum-soaked cheesecloth, she's thinking of fruitcakes. Besides, the rum-soaked cheesecloth would destroy the sugar crust of a real Stollen.
Her steam-baked spiced sourdough bread probably tastes very good.
But Stollen? It is not.
I'll try to post my German recipe tomorrow, work is very busy so I'll get to it when I can, but now it's off to Nod.
But her fold is definitely not correct. It should be an even rectangle of dough, then the center is rolled to make it thinner and create two raised borders on the edges, then 1/3 of the dough is folded over so that one edge is positioned in the indentation beside the other raised edge.
Stollen is a very rich fruit bread with a very high butter content (my favorite recipe is 1200 gr flour to 550 gr butter--nearly 2:1). There is so much butter that a flour and butter mixture is prepared (like puff pastry) that is worked into the yeast dough after it is mixed because that much butter can't be kneaded. Butter content in the above bread recipe is very low.
Because of this high butter content, a Stollen would never be steam baked.
It is filled with fruit, this recipe calls for 2 1/2 cups of fruit, but I see just a few specks in the photo. It should be so full of fruit that is falling out when it is kneaded and has to keep being fold back in. When sliced, there should be a rich display of fruit and every last bite is absolutely filled with it. In addition, Stollen contains chopped blanched almonds, her sourdough bread contains no chopped almonds.
It is not spiced--not ever.
It is sealed while hot with a butter & sugar crust and then wrapped and stored for several weeks to age. The sugar crust must completely seal every inch of the surface. The crust is made by dousing the warm bread with melted butter (bakeries dunk in butter bath), then it is covered in confectioner's sugar, turning to coat top, bottom, sides, until the butter stops bleeding through the sugar. The next day it is given another sugar storm, then stored with another avalanche of sugar just to make sure before it is wrapped for storage. When set, the sugar crust will create a hard sugar shell, sealing the bread airtight. "Dusting with confectioner's sugar" before serving is not a sugar crust; it's a garnish.
It is never wrapped in rum-soaked cheesecloth, she's thinking of fruitcakes. Besides, the rum-soaked cheesecloth would destroy the sugar crust of a real Stollen.
Her steam-baked spiced sourdough bread probably tastes very good.
But Stollen? It is not.
I'll try to post my German recipe tomorrow, work is very busy so I'll get to it when I can, but now it's off to Nod.
olga_d_ont
Well-known member
Recipe: German Christmas Stollen that I made with photo
http://www.ukrainianclassickitchen.ca/index.php?topic=7481.msg8311#msg8311
http://www.ukrainianclassickitchen.ca/index.php?topic=7481.msg8311#msg8311
richard-in-cincy
Well-known member
Authentic Dresden Christstollen--recipe from Christian Teubner
This is the original Dresden-style Stollen from Christian Teubner's "Weihnachtsbäckerei" (Christmas Bakery)
The recipe states it is for 2 stollen, but I find them too large and make 4 smaller ones instead. That way, you have a couple to give as gifts if you want, and you can preserve freshness in the uncut loaves better. I have a cut crystal Dresden Stollen tray, and the smaller loaves just fit it.
Original Dresden Christstollen
1 vanilla bean
1 kg flour (appr. 7-8 cups)
100 g dried yeast
¼ L. lukewarm milk
100 g sugar (appr. ½ cup)
2 eggs (room temp)
Zest of 1 lemon
1 tsp. salt
400 g room temp butter, unsalted (appr. 1 ¾ cup)
200 g flour (appr. 1 ½ cups)
150 g each of dark and golden raisins (appr 1 cup each)
50 g diced candied lemon peel (appr. ¼ cup)
100 g. diced candied orange peel (appr. ½ cup)
150 g. diced candied red cherries (appr. 1 cup)
100 g chopped blanched almonds (appr. ¾ cup)
6 cL. Stroh’s Rum, or another dark rum (appr. 3 jiggers)
150 g. melted butter for brushing the hot loaves (I usually need more)
Vanilla sugar
Powdered sugar
Combine fruit and almonds, pour the rum over them, stir to coat and set aside to macerate. Stir the mixture occasionally to keep all coated with rum.
Sift the 1st flour amount into a large ceramic bread bowl. Make a well in the center and sprinkle in the yeast, pour in the milk, sprinkle a little flour over the milk center, cover with a tea towel, and set aside in a warm place for 20 minutes.
Split the vanilla bean and scrape the seeds into the milk center. Add the eggs, sugar, lemon zest, and salt to the fermenting yeast-milk mixture and begin stirring to combine, continually scraping in more of the flour from the sides. Beat to form a firm dry dough. (Note: I do this in the Kitchen Aid. I follow the instructions using the KA mixing bowl, then when it’s time to start stirring, put the paddle down on 1 to start, then increasing speed as the mixture comes together.)
Let the dough rise for 15-20 minutes.
Meanwhile, knead together the butter and the second amount of flour to form a soft dough. Work this into the yeast dough after it is finished rising. Let the dough rise for another 15-20 minutes.
Quickly work the fruit into the dough. The rum should be absorbed, but if not, do not add the excess rum. This is a treat for the stollen baker to enjoy. Let the dough rise for another 15-20 minutes.
Bring the dough into a ball and evenly cut into 2 or 4 pieces, however many stollen you’ve decided to make: 2 extra large, or 4 small (about the size of the ones you get mail order from Germany for Christmas).
Roll and shape the loaves: Roll one piece of dough into a rectangle, with a rolling pin, flatten the rectangle in the center to produce fairly thick raised borders on the long sides. Optionally, insert a strip of marzipan down the center if you want a marzipan filled stollen. On the short ends, roll in the dough to make sure the edges are even. Place any fruit that has escaped along the center. Now, fold one raised edge over and rest it beside the other raised edge in the center depression. The two raised edges now should lie side by side and touch.
Line a baking sheet with parchment paper and butter it (I use baking sheets with an air pocket. With the long baking time, it helps to prevent a burnt bottom as in the recipe at the top). Place the stollen on it, cover with a clean tea towel, and let rise 30-35 minutes. The stollen should increase markedly in volume.
Preheat the oven to 350.
If any raisins have protruded from the dough during the rise, pluck them out and tuck them into a seam. They will burn during the baking if they are outside the dough.
Bake the large stollen about 60 minutes, smaller ones 35-45 minutes, depending on your oven), in the bottom of the oven. Test with a wooden pick to be sure the dough is baked all the way through. No dough should cling to the test pick.
Set the baked stollen on racks set over trays. Brush the still warm loaves liberally with the melted butter. Coat the entire surface generously of each loaf. Sprinkle the tops with the vanilla sugar. Now using a sugar sifter, begin covering the butter coated loaves with powdered sugar, covering all surfaces, until the butter stops bleeding through the sugar.
Allow to cool thoroughly. Dust the loaves with powdered sugar again when cool. Place in storage tins lined with parchment or waxed paper. Before setting the loaf in the tin, sprinkle a layer of confectioners’ sugar in the bottom, cover the stollen with waxed paper and seal in tin. Another method is to wrap the loaves in aluminum foil, again placing sugar on the bottom, placing the stollen, dust with more sugar, then wrap up. Store for several weeks to mature and develop the flavor.
Note: Stollen is very good toasted and slathered with honey, jam, or butter and cinnamon sugar, particularly if you have had it around for a while. It also makes a great addition to the tea tray for afternoon tea. Stored properly, stollen will keep for several months.
This is the original Dresden-style Stollen from Christian Teubner's "Weihnachtsbäckerei" (Christmas Bakery)
The recipe states it is for 2 stollen, but I find them too large and make 4 smaller ones instead. That way, you have a couple to give as gifts if you want, and you can preserve freshness in the uncut loaves better. I have a cut crystal Dresden Stollen tray, and the smaller loaves just fit it.
Original Dresden Christstollen
1 vanilla bean
1 kg flour (appr. 7-8 cups)
100 g dried yeast
¼ L. lukewarm milk
100 g sugar (appr. ½ cup)
2 eggs (room temp)
Zest of 1 lemon
1 tsp. salt
400 g room temp butter, unsalted (appr. 1 ¾ cup)
200 g flour (appr. 1 ½ cups)
150 g each of dark and golden raisins (appr 1 cup each)
50 g diced candied lemon peel (appr. ¼ cup)
100 g. diced candied orange peel (appr. ½ cup)
150 g. diced candied red cherries (appr. 1 cup)
100 g chopped blanched almonds (appr. ¾ cup)
6 cL. Stroh’s Rum, or another dark rum (appr. 3 jiggers)
150 g. melted butter for brushing the hot loaves (I usually need more)
Vanilla sugar
Powdered sugar
Combine fruit and almonds, pour the rum over them, stir to coat and set aside to macerate. Stir the mixture occasionally to keep all coated with rum.
Sift the 1st flour amount into a large ceramic bread bowl. Make a well in the center and sprinkle in the yeast, pour in the milk, sprinkle a little flour over the milk center, cover with a tea towel, and set aside in a warm place for 20 minutes.
Split the vanilla bean and scrape the seeds into the milk center. Add the eggs, sugar, lemon zest, and salt to the fermenting yeast-milk mixture and begin stirring to combine, continually scraping in more of the flour from the sides. Beat to form a firm dry dough. (Note: I do this in the Kitchen Aid. I follow the instructions using the KA mixing bowl, then when it’s time to start stirring, put the paddle down on 1 to start, then increasing speed as the mixture comes together.)
Let the dough rise for 15-20 minutes.
Meanwhile, knead together the butter and the second amount of flour to form a soft dough. Work this into the yeast dough after it is finished rising. Let the dough rise for another 15-20 minutes.
Quickly work the fruit into the dough. The rum should be absorbed, but if not, do not add the excess rum. This is a treat for the stollen baker to enjoy. Let the dough rise for another 15-20 minutes.
Bring the dough into a ball and evenly cut into 2 or 4 pieces, however many stollen you’ve decided to make: 2 extra large, or 4 small (about the size of the ones you get mail order from Germany for Christmas).
Roll and shape the loaves: Roll one piece of dough into a rectangle, with a rolling pin, flatten the rectangle in the center to produce fairly thick raised borders on the long sides. Optionally, insert a strip of marzipan down the center if you want a marzipan filled stollen. On the short ends, roll in the dough to make sure the edges are even. Place any fruit that has escaped along the center. Now, fold one raised edge over and rest it beside the other raised edge in the center depression. The two raised edges now should lie side by side and touch.
Line a baking sheet with parchment paper and butter it (I use baking sheets with an air pocket. With the long baking time, it helps to prevent a burnt bottom as in the recipe at the top). Place the stollen on it, cover with a clean tea towel, and let rise 30-35 minutes. The stollen should increase markedly in volume.
Preheat the oven to 350.
If any raisins have protruded from the dough during the rise, pluck them out and tuck them into a seam. They will burn during the baking if they are outside the dough.
Bake the large stollen about 60 minutes, smaller ones 35-45 minutes, depending on your oven), in the bottom of the oven. Test with a wooden pick to be sure the dough is baked all the way through. No dough should cling to the test pick.
Set the baked stollen on racks set over trays. Brush the still warm loaves liberally with the melted butter. Coat the entire surface generously of each loaf. Sprinkle the tops with the vanilla sugar. Now using a sugar sifter, begin covering the butter coated loaves with powdered sugar, covering all surfaces, until the butter stops bleeding through the sugar.
Allow to cool thoroughly. Dust the loaves with powdered sugar again when cool. Place in storage tins lined with parchment or waxed paper. Before setting the loaf in the tin, sprinkle a layer of confectioners’ sugar in the bottom, cover the stollen with waxed paper and seal in tin. Another method is to wrap the loaves in aluminum foil, again placing sugar on the bottom, placing the stollen, dust with more sugar, then wrap up. Store for several weeks to mature and develop the flavor.
Note: Stollen is very good toasted and slathered with honey, jam, or butter and cinnamon sugar, particularly if you have had it around for a while. It also makes a great addition to the tea tray for afternoon tea. Stored properly, stollen will keep for several months.
richard-in-cincy
Well-known member
Ha! Great idea!
mariadnoca
Moderator
Thanks all, but does this mean there is no such thing as stollen using my starter?
I think it depends on how active your starter is. The times suggested with that
recipe don't seem to be enough to develop the rise. Do it by "feel" and give it a try. But the marzipan really looks thick and gloppy. It would be interesting to try to tweak this maybe, using some ideas from Richard's recipe. Your starter would only sub for the yeast in other recipes.
recipe don't seem to be enough to develop the rise. Do it by "feel" and give it a try. But the marzipan really looks thick and gloppy. It would be interesting to try to tweak this maybe, using some ideas from Richard's recipe. Your starter would only sub for the yeast in other recipes.
olga_d_ont
Well-known member
Recipe: German Dresden Stollen -- Christstollen
http://www.ukrainianclassickitchen.ca/index.php?topic=8569.msg9439#msg9439
http://www.ukrainianclassickitchen.ca/index.php?topic=8569.msg9439#msg9439
mariadnoca
Moderator
You need to scroll to the right, then you'll see it. Or click the link.