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CHESTNUT BREAD WITH EVIVA

Recipe by Ezio Marinato

Source: https://www.meranermuehle.it/rcp_recipe/chestnut-bread-with-eviva
Total time
stopwatchIcon
19 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35 Minutes
Rest time
18 Hours
Difficulty
normal
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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.