A delicious bread made with mixed wheat and chestnut flours, enriched with crunchy walnuts.
In a saucepan, pour 330 g of water, bring to a boil, turn off the heat, and add the chestnut flour gradually, stirring until it becomes a thick cream. Cover it with a sheet of aluminum foil, poke a few holes with a toothpick, and let it cool.
Meanwhile, coarsely mix the flour with 220 g of water in a bowl, ensuring all the flour is hydrated. Cover and let it rest for 30 minutes.
Dissolve the sourdough starter in the remaining 50 g of water.
Transfer the water and flour mixture to the mixer, then incorporate the dissolved starter first, followed by the salt, and knead for a few minutes.
At this point, add the chestnut flour mixture little by little, allowing the dough to fully absorb it before adding more. Every 3 tablespoons of mixture, stop the mixer and let it rest for 10 minutes.
Once all the chestnut flour mixture is added, work the dough for a few minutes and finally add the coarsely chopped walnuts.
Cover the bowl with a sheet of plastic wrap and let it rise for 3 hours, folding every 30 minutes.
After 3 hours, shape your dough and let it rise for another hour on a baking sheet lined with a silicone mat or in a generously floured bread mold.
Preheat the oven to 220°C in static mode and place a bowl with some water inside to create some steam in the oven.
Score the surface of your bread with a blade and bake it, removing the bowl of water.
Let it bake for 35 minutes, then lower the temperature to 200°C and continue baking for another 15 minutes, checking.
You can store the bread in a paper bag to keep it fresh.
You can store the bread in a paper bag to keep it fresh.
Italia, Veneto
| Energy (kcal) | 207.08 |
| Carbohydrates (g) | 35.46 |
| of which Sugars (g) | 4.73 |
| Fat (g) | 5.17 |
| of which Saturates (g) | 0.48 |
| Protein (g) | 5.55 |
| Fiber (g) | 2.64 |
| Sale (g) | 1.46 |
