bread does not rise properly.
Based on following thread;
http://www.carina-forum.com/ricette/bread/bread/0000040_en.php
Modified recipe as follow:
Ingredients:-
75 g chestnut puree*
225 g mineral water (substituted with water for cooking chestnut,86g + tap water, 110g)
400 g wheat flour (substituted with plain floor)
25 g rye flour (substituted with plain floor)
1 tbsp beetroot molasses (omitted)
7 g oat malt (substituted with honey)
6 g fresh yeast (substituted with 3g instant yeast)
1 tsp salt
Pinch of nutmeg (1/2 tsp ground nutmeg)
1 tbsp vegetable oil
50 ml dry black currants (50x1.57=78.5g)
50 ml black currant liquor (substituted with Scotch Whisky)
150 ml milk, full cream, for cooking chestnut
Steps performed
===============
Following steps are performed manually:
- Soak the black currants in Scotch Whisky for 1 hour (minimum)
- * for the chestnut puree, cook the chestnuts with milk in pressure cooker at high pressure for 5 min and blend into a puree
- Rub the yeast into honey, stir in a bit of water mixture and leave for 10 min. Pour in the rest of the water mixture and stir well
Afterwards put all ingredients in the baking pan of the bread machine. Start "Basic Bread" cycle to bake the bread.
Weight of bread selected 750g
Crust selected medium
kneading, 1st (slow) 3 min
kneading, 2nd (fast) 31 min
rise 1 - 26 min
kneading, 3rd (fast) 15 sec
rise 2 - 25 min
kneading, 4th (fast) 15 sec
rise 3 - 55 min
Bake 50 min
Photos:
chestnut_bread_01
http://ubuntuone.com/2C3RHmi38zGOTvtvIRlJhi
chestnut_bread_02
http://ubuntuone.com/1KGHHcQZpXh23GUB3Jn6hf
I'm prepared to make another round. Please shed me some light how to adjust the ingredient quantity?
tap water to reduced by 20g ?
instant year to be increased to 6g ?
drain currants after soaking in whisky?
Thank in advance
B.R.
satimis
You say that you substituted plain flour for flour. What is the difference?
And what was the character of the dough after mixing?
There are lots of things in this that could inhibit yeast growth including the whiskey which has at least twice as much alcohol as the liqueur, the chestnut purée, and the honey. And the flour may be of low gluten content, or the kneading may not be correct for the rest of the ingredients.
Sorry I made a mistake previously.
The dough was quite soft looking similar to mud lying flat in the baking pan, not like a ball. That is why I doubt water being excessive. I used "Gold Medal All Purpose Flour" baking the loaf.
Gold Medal All Purpose Flour, Enriched Bleached Presifted
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=370064
Next loaf I'll use "Wessex Mill Strong White Bread Flour"
Strong White Bread Flour 1.5kg
http://www.wessexmill.co.uk/acatalog/Small_Bags.html
I'll make following changes;
1)
350g wheat flour substituted with 350g "Strong White Bread Flour", changing back to the quantity called by the original recipe
2)
50ml Orange juice instead of Scotch Whisky (I doubt the alcohol content killing the instant yeast)
3)
I won't rub the instant yeast in honey. Instead I'll add it to flour.
4)
I'll add the salt to cooking milk
5)
Drip the dry black currants after soaking in orange juice
Revised recipe:
===============
75 g chestnut puree*
225 g mineral water (I'll get it in supermarket)
350 g Strong White Bread Flour as called by the original recipe instead of 400 g
25 g rye flour (substituted with Strong White Bread Flour)
7 g honey
3 g instant yeast
1 tsp salt
1/2 tsp ground nutmeg
1 tbsp vegetable oil
78.5g dry black currants
50 ml orange juice
150 ml milk, full cream, for cooking chestnut
I'll retain the dripped orange juice first not adding to the baking pan. If discovering the dough being too dry/dense during kneading I'll add it to the baking pan gradually, not all in the same time.
you might have to increase the yeast to counteract it.
Or simply reduce the nutmeg. Nutmeg gets stronger as the bread or baked product ages. So if you don't taste the nutmeg the first day, wait until the next day. Before determining if you want more.
If you want more nutmeg flavour, try coating it or stirring it into the oil first. Maybe (only theory here) that would keep it in check until the steam gets to it during baking.
The recipe reads very tasty! I was roasting fresh chestnuts before I flew here to Chile. Now I've been bumped into Spring.
New chestnut loaf
Revised recipe:
===============
75 g chestnut puree*
225 g mineral water
350 g Strong White Bread Flour
25 g rye flour (substituted with Strong White Bread Flour)
7 g honey
8 g instant yeast
1 tsp salt
1 tbsp vegetable oil
40 g dry black currants
25 ml orange juice
150 ml milk, full cream, for cooking chestnut
Steps performed
===============
- Soak the black currants in orange juice for 1 hour. Drip the currants and discard the residue orange juice. Mix the currants with a tablespoon of bread flour and put them in the dispenser.
- * for the chestnut puree, cook the chestnuts with milk in pressure cooker at high pressure for 5 min and blend them into a puree
Put all ingredients in the baking pan in following order:
chestnut puree
mineral water
honey
salt
vegetable oil
Strong White Bread Flour
instant yeast (last, to be separated from the wet ingredients before kneading)
Start "Basic Bread" cycle to bake the bread.
Weight of bread selected 750g
Crust selected medium
The loaf baked seems quite successful. Please refer to;
photo-01_chestnutbread.jpeg
http://ubuntuone.com/51WfK5FhPfsbHpB7cIX8lB
photo-02_chestnutbread.jpeg
http://ubuntuone.com/11TrhR3oSz3zPZ84pfzVkG
The dough looks sticky lying almost flat in the baking pan. The previous conversion of fresh yeast to instant yeast was wrong because 1 tsp instant yeast weighs 5g. 3g was not sufficient. So I increase the yeast to 8g.
The chestnut bread is quite soft but without chestnut taste. It tastes like plain white bread except being brown in colour. However the preparation work was increased. I'm not very interested on chestnut bread.
Furthermore if to increase hole size (bigger holes) in the bread texture whether adding more intant yeast? Say 2g making totally 10g?
B.R.
satimis