To shape a triangle bread is not complicated.
You start by forming your dough to a ball and let it rest for 15 – 20 min (1). Now flatten the sides of the ball, forming a higher triangle in the middle (2) with “wings” attached to the triangle. Fold the “wings” into the middle (3 – 5) so that a triangle is formed. Shape the edges of the triangle to sharp points. Then turn the loaf seamside down (6).
Divide the dough into pieces of 80g each. Roll each piece to a ball and rest for 15 min. Press the balls to a disc with thicker rims and a thinner middle. Fold one half of the disk on the other side, forming a halfcircle. Roll with four fingers to a short log.
The light and flaky layers of puff pastry, croissants or Danish pastry is created by enclosing butter layers in the dough, something called laminating. The butter layers seperate the dough layers and trap the steam during baking creating the typical honeycomb structure.
When laminating two different kinds of folding the dough can be distinguished: the single fold and the double fold
For the single fold the dough is folded in thirds like a letter.
For the double fold the dough is folded from both sides into the middle and then fold in half.
When rolling the dough after folding to a square again, I always roll in the direction marked in the photos above, starting in the middle to remove trapped air.
To shape little stars out of dough is very easy. I made some picture for a little “How to..”.
Shape the dough to balls. Now flatten the balls and make a cut in the middle of the dough with a knife or a credit card. Rotate the card 1/3 and cut again, repeat it for a third time, leaving six points in the middle (see picture). Turn the dough inside out, so the points are now outside, forming a star.
If you did not bake a christstollen until now, you should do it now because a good christstollen should be stored for four weeks before eating so that the aromas can melt into each other.
I baked my Christstollen recipe which I developed two years ago. It is still my favourite.
Two years ago I searched still for the best method to form the Stollen. Now I have found a method that worked good for me: Continue reading
I promised Rosa some time ago to take photos how I form a loaf. I saved the pictures on my HD but needed a little bit longer to sort them. But today I had more free time then usual and so I can now publish how I form long bread loaves.
