Sourdough Chestnut Bread

Preparation info
  • Makes


    23 cm round loaf
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

The mildly nutty flavour of bread leavened with sourdough is a natural match for cooked chestnuts and a small amount of wholemeal flour in the dough. Fresh chestnuts are widely available in the autumn for a short season; see the box for advice on preparing.



Sourdough Sponge

  • 100 g sourdough starter, fed twice in the previous 24 hours
  • 100 g room-temperature tap


  1. For the levain, whisk the sourdough starter and water together in a medium bowl. Stir in the flour. Cover the bowl with clingfilm and let the sponge ferment 8-12 hours. If it’s warm in the kitchen, it will be ready after only 8 hours.
  2. For the dough, stir the water and the levain together in the bowl of an electric mixer, followed by the bread and