In this creation by Maison Kayser, the rustic character of the buckwheat flour is offset by the sweetness of the sugar-coated chestnuts.
Add a festive touch to your year’s end dinners with our chestnuts bread.
The ingredients:
450g of white flour.
50g of buckwheat flour.
8g to 10g of salt.
14g of fresh baker’s yeast.
100g of sourdough starter.
325g of water.
280g of chestnuts.
The utensils:
A small electric stand mixer.
A dough cutter.
A dough scraper.
A brush.
A bread lame.
And thermometer.
The timings:
The kneading: more or less 10 minutes
1st rising: 2 hours.
Resting: 30 minutes.
Proofing: 2 hours.
Baking: 23 minutes at 230°C.
The recipe:
Pour ¾ of the water first in the mixer.
Add the flours, the fresh baker’s yeast and the sourdough starter.
Knead these first ingredients for 2 minutes at 1st speed.
Then add the salt and knead, again, for 1 or 2 more minutes.
Add the rest of the water. Be careful to not add too much water, otherwise, with the syrup of the chestnuts, the dough would be much to soak.
Speed up for 3 to 4 more minutes.
Once the dough is well blown, aired, slow down the mixer at 1st speed (in order to avoid mashing the chestnuts).
Add the chestnuts gently. Be careful to not knead for too long. Because, if you only have fragments of chestnuts in the dough. They would disappear in the baking process.
Stop the mixer, get the dough out with your dough scraper and put it down your floured table.
It you have entire pieces of chestnuts. You can, simply, take one, break it and incorporate the pieces in the dough with the hand.
Fold the dough and place it in a floured bowl.
Cover it with a cloth.
And leave it to rest for at least 2 hours.
Put your dough down the floured table.
Take its temperature. It should be around 25°C.
Divide the dough in 4 equal pieces.
Slightly preform the balls.
And leave them to rest for 20-30 minutes.
Slightly flatten the dough taking care of keeping the carbon dioxide in.
Dust the flour on top.
And form 4 nice balls.
Put them down a floured cloth.
Leave them to proof for 2 hours.
Check the proofing of the doughs with your finger.
Put them down upside down. Making sure to leave a 4 fingers gap between the doughs.
Seam on top. If your doughs are not crackled enough. You can score them.
Only brush the edge with water to help the crackle.
Put into the oven for 22-23 min at 230°C.
Now, you just need to enjoy sharing it with your love ones.
#MaisonKayserAcademy