I have baked the stollen recipe by Stephan Franz from the Cook's Book on page 606. I came across a few problems: The hydration in the sponge seems inadequate and was not enough to hydrate the dry yeast which I used. The quantity of fruit specified in the recipe was too much for the quantity of dough. The temperature was too high or the cooking time too long which resulted in a dry crumb and a burnt crust. The flavours are very good and I am keen to attempt the recipe again. Has there been any changes to this recipe?
