| AUTOLYSIS | ||
| 500 | g | Adorata - soft wheat flour type 2 |
| 250 | g | Granoferm - wheat flour with fermented bran |
| 150 | g | Organic wholemeal rye flour |
| 100 | g | Chestnut flour |
| 8 | g | diastatic malt |
| 18 | g | toasted rye malt |
| 160 | g | chestnut honey |
| 550 | g | water 20°C |
| DOUGH | ||
| all | autolysis | |
| 150 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 500 | g | Adorata - soft wheat flour type 2 |
| 8 | g | diastatic malt |
| 60 | g | Extra virgin olive oil |
| 28 | g | salt |
| 300 | g | steamed chestnuts |
| 250 | g | walnuts |
KNEADING TIME: Combine the autolysed dough with wheat flour, malt, and Vivant. Mix for 5 minutes on first speed and 5 minutes on second speed (spiral mixer). As soon as second speed starts, add the salt and the remaining water. Two minutes before the end, incorporate the extra virgin olive oil. In the final minute, add the walnuts first, followed by the chestnuts.
DOUGH TEMPERATURE: 27 °C (80.6 °F)
DOUGH RESTING: Perform two folds by hand, then let the dough rise in bulk at room temperature (26–28 °C / 78.8–82.4 °F) for about 1 hour and 30 minutes or until doubled in volume.
SHAPING: Divide the dough into 590 g pieces. Pre-shape using two envelope folds and let rest for 15 minutes. Perform another set of two folds: first into a cylinder, then into a pointed loaf. Place the shaped loaves onto a floured cloth with the smooth side facing up.
LEAVENING: Let rise for about 45 minutes. Transfer the loaves to the loading cloth with the smooth side up. Score with a central cut and bake in a deck oven at 210 °C (410 °F) with 3 seconds of steam.
BAKING: Bake for 20 minutes with both the damper and oven door closed, continue for 15 minutes with the valve open, and finish baking with an additional 10 minutes with both valve and door open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
