This chacon is a tribute to Eric Hanner. His gifts to the world were many and his passion for balking was great. His fine character attributes included his generosity that made him willing to help and teach others what he knew. Eric’s legacies are many and this bake commemorates them. He was a giant and this chacon is especially large to recognize his largess.
My Daughter’s summer kitchen apprenticeship with my other apprentice seems to have stuck. She recently made Thai Green Curry Chicken for her boyfriend, - from memory and she quickly impressed Ole Dad with her remembering how to do French slap and folds and stretch and folds on her Thanksgiving rolls that she is always in charge of making for dinner.
It has been over a week with the stollen being wrapped in cotton and sealed in its tin coffin where the back porch would be if we had one. Instead we have a covered patio. So we took it out, leaving its sister to ripen until the next Holiday and decided to gussie it up some to be traditional - a non traditional Brownman trait. Here it is naked but looking like a million dollars on a pretty 50 cent Goodwill Stollen Plate.
Then we buttered it up with a pastry brush.
Thanks goes out to John01473 for foindin the errors in the spreadsheet for thos and the SD Stuffing Bread Post. Same spreadsheet - same errors. Now all is fixed. Nice catch John!
We made the SD portion of the Thanksgiving really big chicken stuffing yesterday and today we did the polish version of white bread for the stuffing. We only have 8% whole grains in this bread and started the poolish for it yesterday.
Thanks goes out to John01473bwho found the errors the formula spreadsheet and the one for Poolish Stuffing Bread too. Nice catching John!
Originally we were going to make some soup bowls for the squash soup our daughter requested when she comes home today from college. But, we just wouldn’t eat that much bread at one time and it would go to waste once it got soggy.
This So Not Stollen is based on a modification to a real Dresden Christmas Stollen recipe that was posted by nellapower here: Refer to it for most of the method with a few exceptions below.
http://www.thefreshloaf.com/node/25407/dresden-christmas-stollen
We decided to take our 1% SD starter experiment to the dark side by using much more whole grains; mainly rye and add some yeast water into the mix to try to open the crumb. Our previous YW experiments show that YW can open the crumb dramatically more than what SD seed can do on its own when it comes to high percent whole grain breads.
To see the beginning of this bake go to the following link and go down below *********************************
