CHESTNUT BREAD WITH EVIVA
Recipe by Ezio Marinato
Source: https://www.meranermuehle.it/rcp_recipe/chestnut-bread-with-eviva
Total time
19 Hours
Baking/cooking time
35 Minutes
Rest time
18 Hours
Difficulty
normal
Ingredients
Ingredients for 6 pc.
| GEL | ||
| 100 | g | Chestnut flour |
| 300 | g | Boiling water |
| MAIN DOUGH | ||
| 1800 | g | Amabile - soft wheat flour type 1 |
| 200 | g | Chestnut flour |
| 1200 | g | Water |
| 40 | g | Salt |
| 100 | g | Eviva - Lievito madre with active yeasts and lactic acid bacteria |
| 600 | g | Pre-cooked chestnuts |
Preparation
GEL: Vigorously mix all the ingredients with water. Let it cool at room temperature. Add to the main dough.
KNEADING: 4 minutes on the first speed + 4 minutes on the second speed, or until the dough becomes smooth and dry. Add the chestnuts.
DOUGH TEMPERATURE: 26-28°C
RESTING TIME: 14-16 hours at 26°C
SHAPING: Divide into 600g pieces and shape into loaves with a top closure.
PROOFING: Approximately 120 minutes at 28°C with 75% humidity or until the dough doubles in volume.
BAKING: 220-230°C with steam for about 35 minutes, last 8 minutes with the valve open.
*The recipe is to be adapted according to the technology and equipment used.
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