#sauerteigstollen

[german-sourdough-hk]

Sourdough Stollen shaped in the traditional way with rum raisins, candied lemon and orange peel. It’s not a Marzipan Stollen (I only love Lübecker Marzipan -and hate the fake one) but it contains almond flour. Slices should be cut thick , use your thumb as a guideline. It’s not a bread, crumb should be light crumbly . The use of sfb is not necessary or even wrong. The longer it natures the better the flavours are developed and distributed. Mine rested for over 5 weeks. #stollen #sauerteigstollen #sourdoughstollen #sourdough #homebaker #hksourdoughbaker #hksourdoughclub #shatin #shatinbread #germanbread #shatinfood #christmas #hkig #hkigfood #852 #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/CXzyAfMpd11/?utm_medium=tumblr

[german-sourdough-hk]

The fresh buttered sourdough Stollen goes straight to a sugar bath. The combination of butter and sugar will create a protective layer. Next step is a loose wrapping in baking paper and the cool maturing (~12C) will take place. Should be 4-6 weeks, not less than 3. In this time flavours will build up and intensify through out the Stollen. Don’t expect this from a supermarket one. #homebaker #sourdough #lievitomadre #sauerteig #stollen #sauerteigstollen #sourdoughstollen #germanbread #christmas2021 #christmasfood #hkig #hkigfood #852food #hksourdoughbaker #hksourdoughclub #shatin #shatinbread #shatinfood (at Sha Tin, Hong Kong) https://www.instagram.com/p/CWMyXRLjMWg/?utm_medium=tumblr

[german-sourdough-hk]

I use my cast iron for buttering. Once warm it’ll keep the butter fluid got a long time. That’s what I love about the challenger bread pan you can use it for many things not only baking bread. After 12 hours the Stollen is buttered again. Don’t worry your cholesterol level you don’t eat it every day. #homebaker #sourdough #lievitomadre #sauerteig #stollen #sauerteigstollen #sourdoughstollen #germanbread #christmas2021 #christmasfood #hkig #hkigfood #852food #hksourdoughbaker #hksourdoughclub #shatin #shatinbread #shatinfood #challengerbreadpan (at Sha Tin, Hong Kong) https://www.instagram.com/p/CWMxUpfD77K/?utm_medium=tumblr

[german-sourdough-hk]

After baking the Stollen cools down for about an hour (~50C core temperature). Dipped or brushed in butter it rests at room temperature for about 12 hours. #homebaker #sourdough #lievitomadre #sauerteig #stollen #sauerteigstollen #sourdoughstollen #germanbread #christmas2021 #christmasfood #hkig #hkigfood #852food #hksourdoughbaker #hksourdoughclub #shatin #shatinbread #shatinfood (at Sha Tin, Hong Kong) https://www.instagram.com/p/CWMwtaHolyC/?utm_medium=tumblr

[german-sourdough-hk]

Traditionally shaped and resting for about 2hrs till they enter the oven. Again not much puffing up is happening here. #homebaker #sourdough #lievitomadre #sauerteig #stollen #sauerteigstollen #sourdoughstollen #germanbread #christmas2021 #christmasfood #hkig #hkigfood #852food #hksourdoughbaker #hksourdoughclub #shatin #shatinbread #shatinfood (at Sha Tin, Hong Kong) https://www.instagram.com/p/CWLHhbvjqib/?utm_medium=tumblr

[german-sourdough-hk]

A great temperature for bulk fermentation is 27-28C. Will take about 2hrs depending on the dough temperature after kneading. It’s not a bread don’t expect a visible volume increase. #homebaker #sourdough #lievitomadre #sauerteig #stollen #sauerteigstollen #sourdoughstollen #germanbread #christmas2021 #christmasfood #hkig #hkigfood #852food #hksourdoughbaker #hksourdoughclub #shatin #shatinbread #shatinfood (at Sha Tin, Hong Kong) https://www.instagram.com/p/CWK5EH5jC5N/?utm_medium=tumblr

[german-sourdough-hk]

Now all ingredients for the sourdough stollen are ready. Since we are not looking for a brioche like dough gluten structure kneading by hand is an option. Just I’m lazy. First wheat flour , roux and sourdough preferment, which is made with a sweet Lievito Madre(~7min) Second add on the almond-butter -spices mixture (～10min); to the end succade mix with fluids(!). Third carefully at very slow speed (you don’t want the raisins being destroyed) the raisins, which absorbed all the rum. #homebaker #sourdough #lievitomadre #sauerteig #stollen #sauerteigstollen #sourdoughstollen #germanbread #christmas2021 #christmasfood #hkig #hkigfood #852food #hksourdoughbaker #hksourdoughclub #shatin #shatinbread #shatinfood (at Sha Tin, Hong Kong) https://www.instagram.com/p/CWK4lykj16o/?utm_medium=tumblr

[german-sourdough-hk]

I use two different flours for Stollen. Main flour is wheat 550 (T55, AP). Strong gluten are not important, actually a strong gluten structure is not wanted. The other flour is wholemeal wheat used in a Kochstück or roux (water roux). The advantage of heating up water (in this case milk) and flour(or grains) is that it will thicken as pudding so all water is bound. Due to high heat all enzymes are inactivated. Great to add the salt here! Must cool down completely, I keep in fridge for 12+ hours. Cover with cling film will prevent a skin buildup. Essential for baking with spelt but great for all grains b/c it allows to increase the hydration w/o making the dough unhand able. #homebaker #kochstück #germanbread #stollen #sauerteig #sourdough #sauerteigstollen #sourdoughstollen #hksourdoughbaker #hkig #852food #shatinbread #shatinfood #christmas2021 #christmasfood #christmasgift (at Sha Tin, Hong Kong) https://www.instagram.com/p/CWIa4wHDt7e/?utm_medium=tumblr

[german-sourdough-hk]

Next pre baking happens 36-24 hours before the dough building. Almonds milled and mixed with spices, sugar and butter, much butter. This paste will sit happily at 5C till used. Candied lemon and orange peel are soaked in a mix of fresh orange juice and Cointreau. #homebaker #sourdough #sauerteig #sauerteigstollen #sourdoughstollen #shatinbread #shatinfood #hksourdoughbaker #germanbread #hkig #852food #hkfood #christmas2021 #stollen #christstollen (at Sha Tin, Hong Kong) https://www.instagram.com/p/CWGNjSvD5Cu/?utm_medium=tumblr

[german-sourdough-hk]

In my sourdough stollen lots of raisins are used. This year I use sultanas. I soak them in dark rum for about 10 days. Alcohol will “transport” the flavours into the baked stollen and wet raisins won’t dry out the stollen. The alcohol will evaporate during baking but the flavours stay. Sure you can substitute the rum with milk or fruit juice but NOT soaking at all will leads to a poorer result because the raisin (or even nuts , etc) will absorb moisture and dry out the dough while and after baking. #homebaker #germanbread #sourdoughstollen #sauerteigstollen #hksourdoughbaker #stollen #christmas2021 #shatinbread #shatinfood #hkig #852food https://www.instagram.com/p/CWFlnpJjh95/?utm_medium=tumblr

[german-sourdough-hk]

Test baking of sourdough Stollen. Made of wheat ap flour and spelt wholemeal with rum raisins and orange liquor soaked orange and lemon peel. Grounded almonds mixed with spices and butter for a unique aroma. Now it will mature for 6 weeks before tasting and deciding on adjustments. #shatinbread #sourdoughstollen #sauerteigstollen #germanbread #sauerteig #sourdoughhk #hksourdoughclub #homebaker #lievitomadre #shatinfood #hkfood #852food #hkigfood (at Sha Tin, Hong Kong) https://www.instagram.com/p/CSneQ2EI64A/?utm_medium=tumblr