A little more quiet today,
we made kugelhopf and farmers bread and we started our poolish for baguettes tomorrow.
Lets start with the kugelhopf,
a southern German, Austrian and Alsatian term for a bundt style cake/brioche.
Kugel- meaning ball or globe
Hupf- meaning jump or rise
It consists of a soft yeast dough which is topped with almonds, and has raisins soaked in Kirsch.
It is baked in a special circular pan which is made only in Alsace, France. It has a central tube, and originally made of enameled pottery. Basically a brioche, but because it is baked in this specific pan it is called a kugelhopf.
Here are some photos:
The process was very similar to French bread and equally delicious.