Strudel

Strudel is a very soft dough that is very easy to mend, and also easy yet challenging to stretch out. It gives a light final product that resembles philo dough, and because of the process can be considered a very loosely modified laminated dough. This is a dough that does not have any yeast in it.

Yields: 40 oz. (about 4 full sized strudel logs)

100% Bread Flour, 23.14 oz

50% Water, 11.55 oz

12.5% Eggs, 2.8 oz

8.3% Oil (flavourless), 1.92 oz

2.1% Honey, 13.6 g

0.7% Salt, 4.5 g

Total: 173.16%

MOP: Straight dough method

• Mix all ingredients in a bowl until fully combined. 
• Pull dough off and let rest in an oiled, covered, bowl for an hour.
• When the dough has rested, portion 10 oz pieces.
• Take each 10 oz piece and stretch it over a cloth covered bread board. Use your knuckles to stretch it gently, like you would stretch a pizza dough by hand. If parts tear then you can patch it up, but be careful not to let the dough stick to itself. The edges should have more dough then the middle.
• Cut the edges off so that you are left with a very thin, see through dough.
• Dock the dough if you are filling with a liquid based filling (like a cheese filling) otherwise you will get a lot of blow out.
• Fill the strudel on one side sparingly.
• Pick up the cloth and roll the dough over the filling, continue to roll the dough up to the end.
• Prepare a lined sheet pan so you can roll the dough off the cloth onto the sheet pan.
• Bake at 

Fillings: You can fill strudel with all sorts of fillings. Different variations might include cinnamon sugar, fresh apples tossed with spices and panco, ricotta cheese, bakers cheese (bark). To make an apple filling you would want to slice the apples thinly and toss it with panco (bread crumbs) to act as a starch, or binding agent. If you have cake crumbs you can use this as well, but make sure you decrease the amount of sugar added if you choose to use cake crumbs. Add desired spices, panco, and sugar to taste.