Chestnut Bread
Source: https://www.meranermuehle.it/rcp_recipe/chestnut-bread
Total time
60 Minutes
Baking/cooking time
45 Minutes
Rest time
14 Hours
Difficulty
normal
Ingredients
Ingredients for one loaf
| 600 | g | Wheat flour no. 6 type 0 bio |
| 100 | g | Chestnut flour |
| 5 | g | ADAM - lievito madre natural yeast with dry yeast |
| 430 | g | Water |
| 16 | g | Salt |
| 100 | g | Cooked, peeled, and chopped chestnuts |
Preparation
- In a large bowl, thoroughly mix the flours and the lievito madre natural yeast.
- Add all ingredients (except for the chopped chestnuts) to the bowl and knead with a stand mixer on the lowest setting for about 10 minutes, until a smooth dough forms.
- Remove the dough from the mixing bowl and gently knead the chopped chestnuts into the dough by hand. Cover the dough in a lightly oiled bowl and let it rise at room temperature for 12 hours.
- After 12 hours, gently remove the dough from the bowl. Shape the dough into a tight ball with floured hands. Place the dough ball seam side down in a well-floured proofing basket, cover it, and let it rise for another 2 hours.
- Preheat the oven to 250 °C and place a baking stone inside the oven.
- Carefully turn the dough onto a well-floured peel and slide it into the hot oven. Use a spray bottle to mist water into the oven through a small gap, creating steam to promote a crispy crust.
- After 10 minutes, reduce the temperature to 200 °C (392 °F) and bake the bread for another 35 minutes, until it is golden brown and sounds hollow when tapped on the bottom.
- Let the chestnut bread cool on a wire rack after baking.
Chestnut flour
La farina di castagne del Molino Merano conquista con il suo aroma dolce e fruttato e per il leggero retrogusto terroso dei marroni. In combinazione con altre farine aromatizza torte, biscotti, pasta e anche il pane. Provatelo e lasciatevi sedurre dal gusto speciale!
300 g
€5.35
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