Recipe of the month

Chestnut Bread

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Ingredients

CIABATTA ARTISAN 20
2.000 g
Wheat flour
6.000 g
Rye flour
2.000 g
Butter
200 g
Chestnut
600 g
Yeast, fresh
120 g
Water, cold
7.500 g

to incorporate

Chestnut
1.850 g

Information

Total weight
20.270 g
Yield
58 Pieces

Production/Processing

Method:

Prepare a dough with all ingredients, incorporate the roughly chopped chestnuts at the end and allow to rest in an oiled container.

Mixing time:
Spiral mixer: 4 minutes on slow + 8 minutes on fast speed

Dough temperature: 24 °C
Dough resting time: 90 minutes

After the resting time, scale dough pieces and gently work off according to the desired bread shape. Deposit the loaves on baking trays or stretchers, dust with flour, rest for 10-15 minutes and bake with steam. After 2 minutes pull damper for approx. 5 minutes.

Scaling weight: 0,350 kg

Baking temperature: 240 °C falling to 210 °C
Baking time: 30 - 35 minutes

The pastries benefits at a glance

Sales description:
Wheat/rye bread
Weight per piece:
294g
Storage:
ambient
Shelf life:
2-3 days