I've made the Pane alla Cioccolata fron Carol Field's Italian Baker many times with great success, and I always wanted to try the Pane al Latte e Cioccolata, which brings milk bread and chocolate together.
However, I have some problems with the milk dough recipe from the first edition of the book.
/* UPDATE */
After input from lvbaker I recalculated the formula, and now I have a milk dough with the same hydration level as the chocolate dough. A charm to work with. My adjusted percentages are given below, here some new photos:
The bread on the rise:
The whole loaf:
Pane alla Cioccolata:
"Sponge": Water 15%, Sugar 0.7%, Instant Yeast 1%
Dough: all of the "Sponge", Flour 100%, Water 47%, Egg Yolk 3%, Butter 3.8% Sugar 20%, Cocoa Powder 5%, Chocolate Chips 25%, Salt 1.6%, Total 222.1%
Pane al Latte
Sponge: Flour 25%, Milk 25%, Sugar 3%, Instant Yeast 0.6%
Dough: All of the sponge, Flour 75%, Milk 25%, Rum 3%, Egg 12%, Butter 10%, Salt 1%, Total 179.6%
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But first some photos of this spectacular bread:
The shaped loaves, resting:
After the bake:
Crumb of a third loaf, a braid:
This is very tasty, as you can imagine.
Now to my problem:
The recipe gives for the sponge of the milk dough the following quantities:
1 3/4 teaspoon dry yeast
1 tablespoon sugar
1/4 cup milk
1 cup less 1 tablespoon (135g) flour
Now, this is not enough liquid to hydrate the dough, and it definitely doesn't make the batter it should.
I am kind-of improvising,
but has anyone got the second edition of the Italian Baker? What quantities (% or g) are being used there?
Thanks a lot,