with chestnut flour
Who can resist this bread?
excellent to be enjoyed with a platter of cold cuts and cheeses or at breakfast.
Buckle up your apron!
250 g flour type 0
100 g Chestnut flour La Castagna Leopoldina
50 g signal flour
320 g warm water
10 g salt
1 teaspoon of chestnut honey
1 tablespoon of brown sugar
75 g rye licoli (refreshed) or 64 g sourdough (refreshed)
Work the flours together with 300 g of water, form a moist mass and leave in autolysis for a minimum of 45 minutes and a maximum of 4 hours.
Add the chosen yeast, a drizzle of remaining water and mix well. Let it rest for 30 minutes.
Add salt, honey and sugar, knead again and let it rest for 60 minutes.
After the rest time, every 45 minutes, 3 or 4 times, make creases directly in the bowl. Pull the dough from the edges towards the center, gently but feeling its elasticity.
After the last round of folds, flour a work surface and turn the dough over. If you want to add seeds or nuts, this is the right time. With the help of a tarot, give it a round shape and let it rest, covered with a bowl, for 30 minutes.
At this point, if you plan to make loaves, divide the dough, then shape them and let them rise on a baking tray, sprinkle the flour, and covered with a damp cloth, overnight in the refrigerator.
If you plan to make a single bread instead, proceed with forming, then basket and overnight in the refrigerator.
The next day, preheat the oven to the maximum temperature, if you make bread in a pot, heat it at the same time, if you make more loaves. Heat a pan.
After about an hour, pass the bread from the fridge to the chosen cooking support, always on a sheet of parchment paper. Decorate with cuts and additional seeds or dried fruit and bake.
30 minutes pot with lid, 15/15 minutes without lid
For the pan: 30 minutes direct cooking (check the cooking, if the bread does not sound "empty", leave the loaves for a few more minutes to cook).