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

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

Americas
Europe
United States
Italy
Starter
Bread
Mediterranean
Autumn
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

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Ingredients

Levain

Sourdough Sponge

Method

Part of