Chestnut Bread

When chestnut are in season, I buy them at the farmers market, roast in the oven, peel and them add to dishes. They are delicious in soups, stews, stuffing and in breads. This recipe is one of my favorite fall breads.

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Levain
200g mature wheat sourdough starter, 100% hydration
125ml warm water (32C)
½ tbsp. honey
50г wheat bread flour
70г dark rye flour

Final dough
all the levain
125ml warm water (32C)
490g wheat bread flour
245g chestnut puree*
90g walnuts
15g see salt

chestnut bread

Method

– In a stand mixer dissolve the sourdough starter in the water. Add honey, rye and wheat flours. Cover and let stand overnight in room temperature (24C) for 8-10 hours
– next morning. Add waterand flour to the levain. Let stand for 20 minutes then mix on low speed with the dough hook attachment for 5-7 minutes until dough cleans the bowl and is smooth and elastic. Add chestnut puree and walnuts. Mix for a couple more minutes. Take the dough on the work surface and knead it on the oiled surface for 10seconds, ending with the dough in a smooth, round ball.
-proof at room temperature: place the dough in the bowl, cover the bowl with plastic wrap and leave for 2 – 2.5 hours.
– bench rest: Lightly flour the work surface, shape dough into a round, cover with inverted bowl or moist towel, and let rest for 20 minutes.
-flour a linen-lined banneton. Shape the dough into a boule or baton. Place it seam up down in the banneton. Wrap loosely but well with plastic wrap. Let the dough proof for 1 to 1.5 hrs until almost doubled in height.
– meanwhile, preheat the oven, with baking stone, to 235°C (450°F).
– upturn the loaf onto a semolina-dusted baking peal. Using a sharp blade, slash the loaf diagonally two or three times. Bake for 15 minutes with steam, and another 25-30 minutes or so without steam until it is richly browned and sounds hollow when it’s thumped on the bottom. Let the bread cool on a rack.

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*to make chestnut puree, combine 170g of roasted chestnuts and 80g water in food processor and puree until the mixture is smooth and has the consistency of a thick spread.

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