ye olde bread blogge

bread, coffee and tidbits

Archive for November 2009

Extra moist stollen again

with 13 comments

I think I am getting the shape right finally. This, like last year’s, is actually Dan Lepard’s ‘extra moist stollen’, which is made with pre-gelatinized rye flour. A modern interpretation of an old classic. Lovely.

Will do another Stollen from a German baking book for Christmas.

Treffen sich zwei Rosinen. Die eine hat ein kleines Lämpchen auf dem Kopf.
“Wieso hast Du da ein Licht auf dem Kopf?”, fragt die andere.
“Ich muss gleich noch in den Stollen.”

(Punch line of this Witz doesn’t quite work in English. Sorry.)

extramoiststollen

Written by theinversecook

29 November 2009 at 01:32

Posted in Bao, Bread, Brot, Cool site, food, pain, pane, Recipe

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