Posts Tagged ‘chestnut sourdough loaf’

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!

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