Cooking from "The Cook's Book" in Cooking Posted December 15, 2013 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?
Cooking from "The Cook's Book"
in Cooking
Posted
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?