I love chestnuts, so I was delighted to discover this bag of imported chestnut flour at a local Italian deli.
Inspired by a recent post of Jezza’s at Stir the Pots, I decided to try incorporating a little chestnut flour into a batch of sourdough loaves. Here’s a photo of my bubbly wet starter – I keep it very liquid (166% hydration) and feed it at a ratio of one cup of water to one cup of bakers’ flour.
My recipe called for 700g flour, so I made this dough with 500g bakers flour and 200g chestnut flour. The resultant dough was the most surprising colour – taupe with a tinge of purple might be the best description.
For those who are interested, here’s the complete formula:
- 200g active sourdough starter (166% hydration)
- 400g water
- 50g olive oil
- 500g bakers flour
- 200g chestnut flour
- 10g fine sea salt
The bread has a subtle chestnutty sweetness which makes it a great foil for cured meats. It’s sublime in a bacon and egg sandwich, and absolutely perfect with peanut butter. As the chestnut flour is quite expensive, it’s good to know that even a small amount will make such a difference to the finished loaf!
Fig Jam and Lime Cordial 
I have never used or eaten anything using chestnut flour but certainly sounds and looks super nice. I doubt I would find chestnut flour here in Mauritius so will bookmark this for when I am back home in South Africa next year.
:-) Mandy
Celia,
That crumb is beautiful! I thought chestnut flour had rising issues? Yours appear to have had no problem rising. Are you able to put your dough directly into your banneton? It doesn’t appear to be floured – I ask because I have much problems getting mine seasoned properly.
Prior to 1900, the chestnut was America’s most important lumber tree, and of course a great source of food (as well as a simply beautiful tree!) – but within 30 years, the chestnut blight wiped out almost every one (4 billion, Wikipedia says) – supposedly, they have a blight resistant variety ready to take its place.
It sounds like you hit upon a very good bread.
The dough looks a little like taro bread- but the finished version just looks delicious.
Mandy, Heidi, thank you!
Doc, I’m sure straight chestnut flour would be hard to rise, but I only added a bit for flavour (2 parts to 5 parts bakers flour). Having said that, I’m astounded how much of an impact the relatively small amount had on the finished loaf!
The banneton issue is a tricky one, and I’ve had some discussions with the gorgeous Jo about them. My problem is that Sydney gets quite humid, and I can’t bring myself to buy cane bannetons that shouldn’t be washed – plus I’ve heard several stories now of bakers who end up with weevils hatching in their cane baskets.
I’ve ended up using polyethelene baskets which are sold quite cheaply here at food supply stores for serving things like bread and fish and chips. I spray these with a little oil before putting the dough in to rise, and then stick the finished basket in the dishwasher. They don’t last forever – eventually a little water gets inside the hollow tubing and they start to go mouldy, but at a few dollars each, they’re quite easy to replace.
That weevil issue scares the bejeezus out of me. Which is why my adored basket is currently residing in my freezer (at least for summer.)
B, you have a cane banneton? Cool! Please let me know how you go, and if you think of some way to wash it. Did you buy it locally or from Bakery Bits in the UK? And yes, I know I just said I was going to avoid them, but I haven’t quite got past my banneton lust completely…hahaha
Chestnut flour, I’ve never seen it. That sourdough crumb looks wonderful.
I’ve found a range of gfree mixes that have chestnut flour in them. I got a chocolate chestnut cake mix, and I have a tin of chestnuts to mix through it too. I’ve not had a lot to do with chestnuts, and admit they didn’t grab me when i tried some roasted ones, so I’m glad to hear some positives. I’ll let you know how the cake goes. I’m not a fan of pre mixes, but they are handy to have stashed for cake emergencies!
Chestnut flour is everywhere in our area, near Lucca. Chestnut forests surround us and we love them. In hard times people lived on chestnuts and chick peas. It is interesting that these things are now considered a bit exotic. I haven’t cooked anything with chestnust flour, but I will. A speciality of our area is chestnut pancakes filled with ricotta – very good while they are still warm.
Thank you for the lovely link to my blog!!!
Brydie, thank you!
Chef, I noticed the chestnut flour was gf! I think it’s normally used for cakes, but I haven’t tried it in any yet.
Deb, chestnut pancakes would be delicious!
Hello Celia,
What a beautiful looking loaf. Thankyou for another avenue of inspiration.
I use cane banettons and clean them by brushing with a dishwashing brush that I keep aside for the task. I haven’t had any problems, though I’m in Melbourne where the air is dry. I’m about to move to Sydney (Annandale) so I’ll see how it goes there but I think it is generally a good way to keep them clean.
On the topic of baking, I tried a new one this morning as well, lashing out on Gruyere cheese for sourdough gruyere and olive scrolls. They were worth it for a treat.
Thankyou again for your wonderful blog. I enjoy all the posts.
Craig
Craig, that’s exciting! Great part of Sydney you’re moving to! I was just given some old ricotta baskets, which I’m going to try using as bannetons – will let you know how I go.
Good luck with the move! :)
Lovely looking crumb on that loaf Celia! Chestnuts really don’t do it for me, but I’d be interested in how the flour tastes in bread.
A, thanks for the link to the bannetons! I adore chestnuts, so I find the bread very appealing (it has a sweet, nutty flavour). Pete, who is less of a fan, isn’t convinced. ;-)
You’ve done it again Celia! I love chestnuts and this bread looks delicious and what a great colour!
Hey Sue! :) Thank you – and your new blog is looking wonderful! Have added it to my links.. :)
Is that cane basket I bought you in HK called a Banneton?…I never knew. I don’t think it would have helped me with the language barrier if”d I’d known the correct name anyway, he had no idea what I was trying to ask, I’m booking in for Madarin lessons next year.
Wend, no, the basket you brought me back isn’t a proper banneton – they’re incredibly expensive and custom made especially for bread proving. If you’d asked for a banneton, they would have just looked at you funny(er). ;-)
I’m about to use my sour dough starter for the very first time today and your pictures have inspired me to get a move on!
Sally, that’s very exciting! Good luck! :)
Interesting to hear that you such a small amount of the chestnut flour made a noticeable difference in the loaf. Sounds yummy!
Looks delicious! Would it be good with jam too? Absolutely thrilled as finally found an organic shop here with a million types of flours.
Looks great! So what are you going to do with the rest of the chestnut flour? I made a Castagnaccio cake but that’s not everyone’s cup of tea apparently from Mr NQN’s work reaction which went “Could we please have the usual kinds of cake that you make?” lol
Fantastic, Celia! Yum!
One of my most memorable meals was chestnut gnocchi with a parmesan and truffle sauce in Sienna. Amazing! Good to know chestnut flour is available in Sydney – where can I get sourdough starter?
Love, love, love the sweetness and colour of chestnut flour. I have some in my fridge….waiting to be used. Superb Celia dear. Have a blessed weekend
And I couldn’t have dreamt of anything better. Chestnut sourdough sounds so good and I love the resulting colour. As you say, it’s good to know a little goes a long way.
SG, each 500g bag costs $6 – $8 (depending which deli I can find it at), so it’s good to be able to extend it. And it’s gluten-free as well! :)
Anna, I think it would be delicious with jam! Great find on the store! :)
L, the rest of that bag is gone, but I’ve bought another one to play around with. Thanks for the cake suggestion!
Vicki, actually chestnut flour pasta sounds like a wonderful idea. I bought my SD starter from http://www.northwestsourdough.com. Do have a look at the site, as Theresa has released a huge e-book on sourdough. If you’d like a little starter to play with, I’ll drop some with PA next time I see him. :)
Oz, thank you! :)
Choc, thanks, isn’t the colour amazing? The aroma too – very distinct and chestnutty!
Wow! I’ve never even heard of chestnut flour but it sounds divine. How delicious.
A very interesting sounding loaf, Celia! Love the colour of the crust. :)
Oh yess, chestnut flour has such a unique flavour, I had some pasta made with it once…. forgot all about that until your post here. Interesting colour of the awesome loaf above Celia.
Thank you all! Anna, what a great idea to make pasta with it!