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4
loaves, 1 pound 10 ounces eachEasy
By Bo Friberg
Published 2003
I nearly gave up on this recipe in the beginning because while the flavor was great, it seemed that no matter what I did or how carefully I treated the dough, I simply could not get a healthy, attractive oven-spring in the baked bread. I singled out the chestnuts as the culprit, but it took a few tries before I realized exactly how they were adversely affecting the loaves: Because of their high starch content, the chestnuts reduced the gluten strength of the bread flour I was using to appro