January 23rd, 2012

Schokoladen-Gugelhupf

Gugelhupf

It is done! Not my Ph.D. Thesis – I am still working on that – but the Paper to my side project is published. When I am thinking that this was “only” my side project, its amazing how often it played the chief part in the last  two years . After some rejections is finally accepted and now I can use all of my energy to finish my main project. When everything works as planned I will end the experimental part of my thesis end of this month and will start writing. That is the plan I have at monent … we will see what will happen. Life in lab is never easy to plan…

Of course we had to celebrate the publication with the colleagues, with some sparkling wine and cake. My boss volunteered to buy sparling wine and orange juice, and I baked the cake.

I was very hard-hearted and ignored my colleagues begging for pandoro. I bake this cake if I publish something in “Nature” ;-), I promise! I baked a fluffy chocolate gugelhupf (Kugelhopf) and nut triangles instead. I baked the Gugelhupf with sourdough raised at  28°C which has a mild yoghurt-like taste and a water roux which makes the dough very soft. The high amount of butter and egg makes the cake very rich and creates a soft and fluffy light crumb. Seasoned with vanilla and filled with chocolate pieces make the Gugelhupf to a culinary delight.

It fits to January Bread Baking Day. BBD has the theme “a place you want to visit” and I planned to visit Alsace for a long time, since one of my great-grandmother was Alsatian!

Just because it feels so great to have the paper published:

image

And now the recipe:

Chocolate Gugelhupf

Sourdough

  • 50g Sourdough Starter
  • 100g flour Type 550
  • 50g Water

Preferment 1

  • 100g flour Type 550
  • 70g Water
  • Sourdough
  • 20g sugar

Preferment 2

  • 100g Flour Type 550
  • 70g Water
  • 20g fresh yeast
  • 20g sugar

Water Roux

  • 30g flour Type 550
  • 150g Water

Dough

  • Preferment 1
  • Preferment 2
  • Water roux
  • 750g Flour Type 550
  • 300g Egg (6 eggs size M)
  • 2 Vanilla beans
  • 10g Salt
  • 150g sugar
  • 300g Butter
  • 250g semi sweet chocolate (chopped)
  • 250g milk chocolate (chopped)

Sourdough: Mix all ingredients to form a homogenous dough. Ferment overnight (about 10 hours) at 28°C.

For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.

Preferment 1: Mix the sourdough and the other ingredients for the preferment 1 to form a homogenous dough and ferment for 3 hours at 30°C.

Preferment 2: Mix all ingredients and ferment it for 30 min at 30°C.

Final dough:  In a stand mixer mix the preferments and water roux with flour, salt, seeds of the vanilla beans  and egg and knead for 5 min at slow speed, then another 11 min until full gluten development.

Now turn the mixer to slow speed then add 50g sugar, knead for another minute, then add the next third of the sugar, knead again for a minute, add the remaining 50g sugar and knead for another minute. Now  add the butter all at one and knead until full incorporated.

Ferment for 2 hours, fold the dough one time in between.

Divide the dough in 3 parts. Roll each dough piece to a  long band, brush the surface slightly with water and sprinkle each band with 1/3 of the chocolate. Roll into a log and the flatten the log again into a band with the length of the circumference of the gugelhupf pan. Roll again in a thigh log from the longside

Butter three gugelhupf pans and place the dough in the pans .

Proof for 2 hours at 30°C until the dough double its size.

Bake at 175°C for 45 min with steam.

I send this entry to yeastspotting, Susans weekly showcase of yeast baked good, too

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10 thoughts on Schokoladen-Gugelhupf

  1. Karin January 23rd, 2012

    Hallo Stefanie,

    das Rezept klingt sehr lecker. Allerdings verstehe ich nicht ganz, wie die 3 Rollen dann in die Form kommen. Hast Du dann 3 Rollen übereinander, verklebt mit der Befeuchtung des Wassers?

    Reply
    1. Stefanie January 23rd, 2012

      @Karin: Das habe ich nicht klar genug ausgedrückt, tut mir Leid. Aus dem Rezept bekommt man insgesamt drei Gugelhupfe, daher auch die drei Rollen! Ich habe die Rezeptbeschreibung jetzt angepasst!

      Reply
  2. Nina January 24th, 2012

    Yeah, Glückwunsch zur Publikation! Planta ist der erste Schritt in Richtung Nature ;).
    Der Gugelhupf sieht klasse aus, ich nehme an, dass deine Kollegen sich nicht beschwert haben, dass es keinen Pandoro gab, oder?
    Dann wünsche ich dir viel Erfolg beim Schreiben deiner Promotion! (Ich schreib ab März auch, allerdings nur die Masterarbeit)

    Reply
  3. Rebecca March 9th, 2012

    Hallo Stefanie,
    wie ist das gemeint dem Saum entlang ausrollen? Liegt die Rolle so vor mir, das links und rechts die offenen Seiten sind?

    Reply
    1. Stefanie March 9th, 2012

      @Rebecca: Wenn die offenen Seiten links und rechts liegen, rollst du mit der Teigrolle nach links und rechts. Am Besten fängst du in der Mitte an, dann werden mögliche eingeschlossene Luftblasen aus der Rolle gedrückt.

      Reply
  4. Rebecca March 12th, 2012

    Hallo Stefanie,
    danke jetzt ist mir des mit dem Ausrollen völlig klar. Jetzt noch eine Frage, wenn ich nur zwei Gugelhupfe machen möchte, würdest du empfehlen 2/3 des Rezeptes zu machen oder der Einfachheit halber des halbe Rezept?

    Reply
    1. Stefanie March 13th, 2012

      @Rebecca: Ich würde zu 2/3 neigen, damit die Gugelhupfe schön groß werden. Ich habe festgestellt, dass sie, wenn man sie zu klein macht, schnell trocken werden, da dass Verhältnis zwischen Krume und Kruste sich ungünstig auswirkt.

      Reply

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