Congrtulations Rose, your video making that apple strudel is very easy to follow. Tomorrow I'll give it a try and let you what I came out with.

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Is Amy Coleman's show still in production? I really enjoyed it, but haven't seen it in years.

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Rose, thank you so much for the video. I grew up with my grandmother's strudel and it was a situation where no one in the family knew the recipe or made it after my grandmother passed away. I found a Slovak cook book and had many failures making it, but finally got it right. The recipe I use for Bratislava Strudel is flour, salt, an egg and lard. Instead of hand kneading the dough, I lift the dough up about two feet in the air and throw it against the table repeatedly for about ten minutes until the dough is smooth and elastic, which is the method I have always used. I found that I can make the strudel on a bread board and roll the dough out using a rolling pin and then keep cutting around the edges and rolling it out more until it is thin. I always let the dough dry for awhile after I have gotten it to the thinness I want. I always found the hardest part is getting the strudel out of the cloth into the pan with the seam side down. I've gotten to the point where I can carefully lift it up at the ends and put it in the pan that way. In addition to apple, I also make cabbage strudel. Thanks again. Jo Ann

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I loved seeing you demonstrate making apple strudel! I have always thought it too intimidating to make...more than Danish or croissant doughs! Now I want to try this out. Wish you were here to help me for the first time! ( You look so pretty in the video ) X

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Deepest thanks for posting the strudel method. As a little kid I watched my Great Aunt Abba make strudel, fascinated that she could cover the dining room table as you did - with dough stretched thin enough to see the tablecloth pattern. My great aunt died long ago, and with her went her strudel. Others in my family and later I tried to replicate it with no success. But your method looks spot on. I can smell the dough and the baking as I read/watch your description. As soon as the humidity breaks, I plan on giving it a whirl. I can't thank you enough!

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Hi
For the amount of flour, my recipe in German calls for 250 g flour, 3 teaspoons of oil, sprinkle of salt and enough water to make a smooth elastig dough. The 250 grams of flour is about 9 ounces by weight, not volume. Maybe that helps, maybe not so much so.

John J.

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Hi Rose

I loved watching you make the Apfel Strudel. I have been making it in a very similar fashion for about 30 years, since I lived in Germany for a year after college. My recipe-very similar to yours, come from a small baking book I bought before I came back to the States called " Backen mit Lust und Liebe" by Roland Gööck--sort of "Baking with desire and love". The recipe is for Wiener Apfelstrudel. A comment under the sketch of how thin one must stretch the dough, says " Strudelteig muß so dünn ausgezogen werden, daß man durch ihn hindurch einen Liebesbrief lesen kann.( The strudel dough must be stretched so thin that one can read a love letter through it). Indeed this is easy! By that I mean reading the love letter or a bit of newsprint through it. The technique itself takes some practice and patience, as you would probably agree. I have a few comments from personal experience. First, if you live in a very dry climate, such as I do I.E. Tucson AZ, the very low humidity most of the time necessitates being quite quick with stretching. Keep all fans off and air movement to a minimum. The air dries out the ultra-thin dough and it can quickly and disastrously turn into giant, dry flakes! Secondly, I learned in the cookbook, that I mentioned above, that holes in the dough DO matter if they occur too early in the stretching process. If they occur when you just start stretching, they just grow and grow and grow! Ones at the edge of the dough later on don't seem to matter much. Also, I don't butter each layer of the strudel as I roll the strudel into a log, because the dough has been liberally painted with butter early on , and when it is rolled up, there already exists a layer of butter everywhere. But then again, my best cooking lesson from Julia Child was that there can never be too much butter!

Once again, thank you for demonstrating the strudel technique, and hopefully encouraging others to make this unusual and schmackhaft Viennese dessert!

Sincerely,

John J.

PS I usually write comments on the Bread Bible blog. I keep turning people on to digital scales and your Bread Bible.

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Pie and Pastry Bible

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The amount of flour, in the recipe for strudel, was not mentioned in the video. The amounts of water and oil were. I would like to try this recipe, but definitely need this measurement to make it perfect. Thanks to anyone who has it.

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I spoke with Rick Rogers about making strudel and he verbally walked me through the process. I made an apricot strudel that was great but seeing your video will certainly perfect my limited technique.
Thanks!

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Great video! You've given me the courage to make apple strudel.

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It depends how long you let the sponge go and how long your rises were--if you used the maximum times, then your time frame is about right. I always do the sponge overnight, so that cuts out 4 hours.

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I like baking bread by hand from scratch so I tried to make your soft white sandwich bread. I must have done something wrong because I started at 10Am and it finally came out of the oven at 9pm. Unless I read the instructons wrong I think that there were too many rises

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YouTube says these are private videos? How do I get added as a friend so I can view them?

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