This is the second post of the sourdough series. You know this guy :
That was the bubbly sourdough. I mixed a cup of it with 2 of flour, a little honey, water. And I’ve let it 24 hours :
Here is the “sponge”. I added, more flour, salt, sugar, kneeding, then the egg, then butter, kneeding, and the fruit mix. That also marinated 24 hours :
Grand Marnier, raisins, mikan mandarin orange peel, kurizato black sugar, roughly powdered almonds, cinnamon, nutmeg, coriander seed, ginger.
Folding the Stollen. That looked nice at that point. Too perfect…
I baked 2 chibis with the leftover of dough. That’s convenient to eat a sample without cutting the big one. If that’s terrible, you’ll know it… before serving it to guests or giving it to friends.
Yep, s. happens.
Really stuff happens :
1. Lawrence never pushes the dough up… it makes it softer. So the bread spreads around. And the Stollen lost its Stollen shape.
2. I passed butter on the top of the freshly baked bread, which was OK. I was supposed to do that.
3. I covered it with confectioner sugar imediatly thinking : the butter will “hold” the sugar. Stupid idea. Where is the delete key… Let me go back in past and not do it.
As you can see : crack ! crack !
I have eaten the babies after 1 day, 2 days, 3 half-days… and they were gone. Well the inside looked nice :
From the second days, they tasted good the citrus flavors of Grand Marnier and mandarin orange were already operating their charm. SUCCESS ! Well, wait…
The big freak has matured a week, I sugar-coated it on the cracks.
It tastes as good as the samples promised. It’s great. Well… half of it.
The other half was like that. It definitely didn’t raise enough.
What to do ? I’ll tell you soon.