Chestnut Bread

Last week end I made chestnut breads.



Ingredients :

• 180 g Ground Chestnut flour
• 155 g T65 Wheat Flour
• 155 g T110 Wheat Flour
• 10 g Gluten
• 13 g Salt
• 200 g Liquid Levain (100% hydratation)
• 300 g Water (autolyse) + 25g Water
  

Step by step :

• Autolyse T65 + T110 + gluten + 300g water for 45 minutes
• 1st fermentation about 1h30
• Division (280g loaves) and pre-shaping ,
• 30 minutes rest,
• Shaping in batards,
• Proofing for 2h30 minutes,
• Scoring the batards with one main cut or two cuts
• 240°C + steam, reduce the oven temperature to 200°C after 15 minutes