Sourdough bread with chestnuts
350 g flour (50% rye and 50% semi-whole wheat)
150 g of chestnut flour
150 g of natural sourdough
½ teaspoon of ground dried porcini
1 teaspoon of salt
1 teaspoon of brown sugar
200 g roasted and peeled chestnuts
250-300 ml of water
In a bowl, sift the flours and mix in the other dry ingredients, including the ground porcini mushrooms (I use a coffee grinder). Stir well with a fork, to mix and aerate. Add the finely chopped chestnuts.
Dilute 150 grams of natural sourdough with the sugar and a little lukewarm water. Pour in the middle of the dry mixture. Also add a little lukewarm water (about ½ cup). Work until you have a soft and smooth dough. Shape into a ball, then return to the bowl, sprinkle with flour and cover with cling film and a clean tea towel. Let the dough rest in a warm place and rise at its own pace. Allow 6 to 8 hours. It is best to knead it in the evening and let rise overnight.
The next day, with oiled hands and a generous sprinkle of flour, knead the bread again giving it a preferred shape. Let stand another 1 hour. Decorate with the blade of a sharp knife and prune halves.
Bake the sourdough bread at 210°C for 10 to 15 minutes, then lower the temperature to 180°C. Allow about 50-60 minutes of cooking time. Let cool on a wire rack.