This was a really busy week. Because of the time needed for fermentation, the only bread we could complete the first day was the Challah. My Challah was a 5 strand braid. We made the sponge and fillings for the other breads on Monday and finished them on Tuesday. Those breads were: Pannetone, Stollen, Kuglehopf, Danish and Croissant. The Pannetone, Stollen and Kuglehopf are quite similar. They are all considered holiday breads; very buttery with dried fruit and nuts. They taste quite similar as well. The difference is in the presentation. Kuglehopf is made in a special mold/bundt pan. The Pannetone is made in a tall round pan and the Stollen can be shaped in a variety of ways and is covered in powdered sugar. I really liked all of these breads and would make them at home. I am not fan of our Danish dough. It just seems flat. Our Croissants were heavy, but good. They were heavy because we did not have enough time to proof them. If this class were 7 hours instead of 5, I'm sure they would have been great.
We used: scale, table-top mixer, bowls, spoons, measuring spoons, stove top, pots and special molds.
We used: scale, table-top mixer, bowls, spoons, measuring spoons, stove top, pots and special molds.