Sourdough Chestnut Bread

Name: Sourdough Chestnut Bread
Yield: Makes one 23 cm round loaf
Cuisine: American
Ingredients: 300 g strong white bread flour; 170 g cooked peeled chestnuts, cut into 1cm dice; 45 g wholemeal flour; 100 g sourdough starter, fed twice in the previous 24 hours; 100 g strong white bread flour; 100 g room-temperature tap water, about 24°C; 225 g room-temperature tap water, about 24°C; All the levain; 2 tablespoons moist light brown sugar or turbinado sugar; 1½ teaspoons fine sea salt

Preparation info

Makes
one
23 cm round loaf

Difficulty
Easy

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.

Ingredients

Levain

Sourdough Sponge

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

Europe
Americas
United States
Italy
Starter
California
Mediterranean
Autumn
Bread
Vegan

Method

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.
For the dough, stir the water and the levain together in the bowl of an electric mixer, followed by the bread and