Zopf or Swiss Sunday Bread

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tssaweber on 19 Sep 2009 at 11:02

 

Chouette22 posted a couple of weeks ago pictures of her Zopf (http://weightloss-slim.fit/node/13045/hello-switzerland-celebration-bread-and-zopf%3C/a%3E%29. In a reply to my post she mentioned that eggs in this bread would make it dryer or stale faster. This motivated me to experiment with my recipe, with the goal to have at the end a fully understood, easy to use and "Americanized" recipe.

To have a solid and accepted expert on my side I used Dan DiMuzio's book, "Bread Baking" to support my testing. On page 138 he defines rich dough and the effect of fat, eggs and sugar in dough. This was a good start as Zopf has all this ingredients in it. Sugar seems to be the least influential with just a little bit more than 2%, but butter (11%) eggs (14%) and to some degree milk(fat) certainly do have an impact. I also wanted to see what the difference between AP and Bread flour would be.

Zopf is the favorite bread of my younger son, so he was very supportive of this idea. He promised his friends in school to bring an entire loaf for lunch and that this bread would beat every other dad's bread. I don't know how many other dads of his friends are baking but I like that it is embedded in him that not only moms are baking and cooking.   

Using my usual recipe I had to adjust the hydration significantly using AP flour otherwise the dough would have been too wet to braid. The final result was ok from an appearance perspective but did taste too much like "normal" white bread and with the additional flour was also much dryer.

Not adding the eggs was a little bit trickier. Eggs are contributing to the hydration but also add fat and strength to the dough. I decided to substitute 75 % of the egg weight with ¾ milk and ¼ water. The dough turned out wetter than usual and I had a difficult time to roll the two strands for braiding. The final bread had less oven spring and turned out a little bit less roundish than usual. The crumb was denser and whither in color. The taste of the bread was even more like white bread.

It seems to me that adding eggs makes Zopf heavier and gives it the crumb structure I like. It also allows for more liquid without impacting the final result.

I will stick with my ingredients but have changed the process to make it easier to assemble the dough. First I add butter, salt (to make sure I don't' forget it again) and brown sugar, zero out the scale, add hot water to soften the butter, then the two eggs and with the cold milk I get to the correct total amount of liquid to balance the varying weight of the eggs. After that I add the flour and the yeast and knead 3 to 4 min on speed one and another couple of minutes, depending on how the dough develops, on speed two of my KitchenAid. 3 stretch and folds with 45 min rest, after the 3rd st&f I divide the dough, braid it and proof for 20 min. Bake for 25 min at 375˚F (convection). The bread should reach 200˚F interior temperature.

Thomas

And here the final result:

For those interested in the recipe you can print or download it here:

http://tssaweber.com/WP/thomas-bread-secrets/zopf/

The spreadsheet lets you adjust the final dough weight.

... that I'll be perfecting (or let's say, question) my age-old Zopf family recipe on an American/International baking site. I just LOVE these forums!! And I don't remember if my mom said that eggs made a Zopf drier and stale faster than without, or if I read it somewhere. But I took it at face-value and never bothered to question it. Live and learn! :)

Wonderful results! And I defintely have to try your recipe (I have made Zopf several times since our last 'conversation' here, but was always somewhat in a hurry and just stuck to what I knew would work for me. My 15 year-old son had three friends here for a sleepover two weeks ago and wanted me to make a huge Zopf for their breakfast. They devoured the entire thing!).

Thanks for your experiments!

Lovely loaves!  Great looking braids.  I'm not familar with Zopf!  But it sounds a bit like challah which my family enjoys.  I'll have to put it on my to do list!

Sylvia

Zopf has milk and butter in it and is not sweet. Challah is made with oil and no milk.

I've never baked Challah, but it would be interesting to hear about the differences when you bake it.

Thomas

Chouette22,

I look forward to hearing about your experiences when you have the time for experiments and yes Zopf never gets stale in our house too.

Thomas