Sourdough Chestnut Bread

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

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
Italy
United States
Starter
Autumn
Mediterranean
Bread
California
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