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