Kitchen 24 - Walnut bread and Apfel strudel

The best bit of the day was the making of the strudel pasty. Because in order to achieve its elasticity that will allow you to stretch it as thinly as necessary, you have to beat it.

After that is needs a good rest and relax, wrapped in cling film. In the meantime we prepared the strudel filling which was quite interesting as you had to make sure to chop everthing quite finely so it wouldn't poke through the delicate strudel pastry.

Then on to deal with the walnut loaf whose dough we prepared at the beginning of the class to give it enough time to rise and knock back and rise again. At the end of the baking time, for the last 5 minutes we brushed the loafs with honey. Something that in hindsight I don't think it needs. Plus, it makes it so stickey that it is difficult to transport, store or keep fresh.

Here are the products of today: