Chestnut and Walnut Bread

In a small saucepan, pour in 330 g of water, bring to a boil, turn off the heat and add the chestnut flour a little at a time, stirring until it becomes a thick cream. Cover it with a sheet of aluminum foil, make a few holes with a toothpick and let it cool.

Meanwhile, in a bowl, roughly mix the flour with 220 g of water, making sure all the flour is hydrated. Cover and let rest for 30 minutes.

Dissolve the sourdough starter in the remaining 50 g of water.

Transfer the water and flour mixture to the stand mixer, then add the dissolved starter first and then the salt, and knead for a few minutes.

At this point, add the chestnut flour mixture little by little, allowing the dough to fully absorb it before adding more. Every 3 tablespoons of mixture, stop the mixer and let rest for 10 minutes.

Once all the chestnut flour mixture has been added, work the dough for a few minutes and finally add the coarsely chopped walnuts as well.

Then cover the bowl with a sheet of plastic wrap and let rise for 3 hours, folding the dough every 30 minutes.

After the 3 hours, shape your dough and let it rise for another hour on a baking tray lined with a silicone mat or in a special bread loaf pan generously floured.

Preheat the oven to 220°C in static mode and place a bowl with a little water inside so that some steam forms in the oven.

Score the surface of your bread with a blade and bake it, removing the bowl of water.

Let it bake for 35 minutes, then lower the temperature to 200°C and continue baking for another 15 minutes, checking it.