http://sourdough.com/forum/topic/584
- now converted to sourdough.
The only sensible way to make stollen is to make at least four because they vanish, but here are the quantities for one large loaf.
Interesting little starter:
Starter 85g
Strong White Flour 85g
Milk 85g
Quark 60
Make this the night before as well as the following soaker:
Currants 34g
Raisins 46g
Candied Peel 36g
Dark Rum 51g
Orange Juice 54g
Next day, the dough:
Strong White Flour 267g - 100%
Butter 120g - 45%
Starter 316g – 118.5%
Salt 2g - 0.7%
Sugar 12g – 4.5%
Soaker 220 – 82.4%
The soaker is the fruit plus its liquid.
Rub the butter into the flour or just whack the two ingredients in the food processor.
The original recipe has you adding the fruit to the dough after bulk fermentation but I have been adding it towards the end of the mix without any problem.
After about four hours bulk fermentation press the dough out into a long oval about twice as long as it is wide. Then, the pukka thing to do is to form a hinge by making two parallel grooves along the centre of the length of the dough with something like a piece of dowel (I used the edge of a chopping board) and then to fold the dough in half (lengthways).
Probably another four hours prove.
Bake for about an hour at 180C. Brush with melted butter. Blizzard with icing sugar when cooler.
Best wishes,
Mick
