Chestnut Bread

Chestnut Bread

by Sleeping sheep

5.0 (1)







Eat fresh chestnuts in autumn and chestnut flour in winter. Baked bread with chestnut flour also has the fragrance of chestnuts, which I particularly like. The moisture content is very high, but it can also be kneaded to pull out a certain film. The bread that came out tasted very good, soft and elastic. A staple food package that changes taste.


Chestnut Bread

1. Except natural yeast, put all other materials into the kitchen machine. Fresh yeast should be crushed by hand and put into the water

2. After stirring roughly until there is no moisture, add natural yeast and chestnut powder

Chestnut Bread recipe

3. Stir evenly at low speed, and turn to medium speed for about 8 minutes. The dough has high moisture and is relatively thin, but it can form a thin film by pulling it carefully by hand.

4. Put the dough in a container, cover with plastic wrap, and ferment for 1 hour for the first time

Chestnut Bread recipe

5. After 1 hour, the volume of the dough has increased significantly, with a sour taste of fermentation

6. Pour the dough on a workbench sprinkled with hand powder, divide it into two equal parts, fold them twice and three-fold respectively, and relax for 15 minutes. Sprinkle flour on the surface, put on linen cloth, and leave for 1 hour

Chestnut Bread recipe

7. After 1 hour, the volume of the dough will be full. With the help of linen cloth, turn the dough over and roll it onto a baking sheet lined with baking paper. Make a few strokes on the surface.

8. Preheat the oven to the highest temperature, spray water, push in the dough, put a dish of water into it and bake together, 230 degrees, 15 minutes, then turn 200 degrees, about 25 minutes

Chestnut Bread recipe
Chestnut Bread recipe


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