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Well, the chestnut flour arrived from Galloways .( Thank you Breadsong ) I made the Marocca Casola bread ( Thank you Mr Frost ) Had to use a lot more water than the recipe called for. 80m water and 60m milk barely dampened the 500g of flour. However it was rather disappointing. It certainly rose but not as much as I would have liked after 2hrs .Maybe my starter is too young ? The crumb is dense but the flavour is rather nice - should be good with a goat cheese. And where was that lovely red colour ?
I also made a chestnut loaf using a recipe I found on the web. It was very yummy ! Did not stick around long enough to be photographed. I changed it a little. The recipe wanted fresh chestnuts cooked, peeled then ground ! No way! Here is what I did -
2 1/2c AP flour
1/2c chestnut flour
1/2 teaspoon sugar
1/4c sugar ( optional )
1 teaspoon salt
1c warm water
1 1/2 teaspoons active dry yeast
1 tablespoon extra virgin olive oil
1/2 pkt vacuum packed ready to eat chestnuts
stir the yeast and the 1/2t sugar into the warm water ( I put it directly into the KA mixer bowl ) When the yeast was nice and bubbly I added everythig else including the optional sugar.It was mixed with the paddle until flour was hydrated and then with the dough hook until the dough cleared the sides and bottom of the bowl. I did a couple of stretch and folds before shaping .At this point I scattered broken pieces of the vacuum packed chestnuts over my rectange before folding into a sandwich loaf. Placed in a lightly oiled medium sized loaf pan, covered and left to rise for about an hour. Baked at 450degrees for 20 to 30 minutes. This one I will definately make again - when I have more chestnut flour ! Merlie.
Or is it meters?
Even if you meant ml, 140ml is not a cup, no wonder you were short. 236ml is closer.
When just glancing, your 500g of flour will need at least about half as much in liquid (weight) or around 250ml.
Better luck next time. :) The recipe above has 63% hydration.
Hi Mini,
This is the recipe for The chestnut bread ( Marocca Casola )as posted by Mr Frost . I believe he translated it from the Italian.
350g chestnut flour
150g wheat flour
60g potato
20ml oil
60ml milk
10g salt
5g yeast
150g sourdough
80ml water
Thank you so much for your help - I always read your posts and enjoy your sense of humour along with all your bread baking knowledge !
Best regards Merlie.
60 milk +80 H2O +75 starter 100% hyd = 215g liquid ... under 50%
A potato can moisten a lot of flour but it is still too short. The starter must be either higher than 100% hydration but still. Yep, dry stuff at 43% hydration. I'd throw in an egg (60g) myself just looking at the ingredients. That would up it to 55% hydration. Beat it into the water and other liquids before adding. Then maybe add more water if needed.
The main difference between the two recipes is sugar and added nuts in the yummy second one.
Glad to hear your starter is ready to go!
Mini
Hi Merlie, So glad you got your flour from Galloway's. I was in Richmond today so stopped by their *fabulous* store to get some chestnut flour, but they'd sold their last bag just this morning!
So I will have to have mine shipped like you :^)
I love the look of your loaf with the crackled appearance of the crust.
Looking forward to baking with this flour someday - thanks to you for the other formula and to Mini too for her tips -
from breadsong
Hi Breadsong, sorry to hear you missed out on the chestnut flour. As you may have gathered I wasn't too happy with my attempt at Marocca Casola. The flavour was very nice the first day but on day two it was very dry and unappetizing I put it in a plastic bag , thinking that would keep it soft...but no! Now it is in the bag of leftoverbread in the freezer waiting to be made into bread pudding.( The recipe in Richard Bertinet's " Crust " looks interesting.) Hope you get your flour soon and post results !
Regards, Merlie.
Hello Merlie,
I'm just reading a Barley Bread recipe in English Bread and Yeast Cookery by Elizabeth David.
As a note to the recipe she recommends baking barley bread in a tin, to allow a moister dough to be mixed; and notes that a crusty barley (hearth) loaf bakes hard and dries out quickly.
I wonder if the same approach might work with doughs made of chestnut flour to help prevent or delay dryness?
from breadsong
Hi breadsong, good idea - I'll certainly try that next time. Hoping my daughter will bring me some more chestnut flour from Vancouver when she brings the grandchildren here next week for spring break! Regards - Merlie.