Chestnut bread
Source: https://www.meranermuehle.it/rcp_recipe/chestnut-bread
Total time
16 Hours
Baking/cooking time
45 Minutes
Rest time
16 Hours
Difficulty
challenging
Ingredients
For approx. 3 loaves
| GEL | ||
| 50 | g | Chestnut flour |
| 150 | g | boiling water |
| MAIN DOUGH | ||
| 900 | g | LA SPEZIATA - Wheat flour type 2 |
| 100 | g | Chestnut flour |
| 600 | g | water |
| 75 | g | EVA - Lievito madre natural yeast bio |
| 20 | g | salt |
| 300 | g | pre-cooked chestnuts |
Preparation
GEL
MAIN DOUGH
TIP: to make the crust crispy, steam the loaves.
- Energetically mix the chestnut flour with water. Allow to cool to room temperature. Add to the dough.
- Knead all the ingredients until a homogeneous dough is obtained. Add the pre-cooked chestnuts. Cover and set aside at approx. 26 °C for 14-16 hours.
- Break into 600 g doughs and form into a loaf with top closure. Leave to rise for about 2 hours at 28°C or until doubled in volume.
- Bake in a preheated oven at 220°C for about 45 minutes.
Category
Tags
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