Chestnut Bread

Source: The Worldwide Gourmet

2 kg (4 lb. 6 oz.) white bread flour
500 g (18 oz.) chestnut flour, plus more for sprinkling
40 g (3 tbsp.) salt
50 g (2 oz.) yeast
1.2 liters (5 cups) mineral water

In a large bowl, combine the flours, yeast and water, warmed to 26° C (80° F). Mix well, incorporating the salt at the end. The dough must be worked and kneaded on a work surface for 20 minutes to give it the necessary body. Let the dough rise for 30 minutes; punch down and cut into squares or form into balls; sprinkle with chestnut flour. Let rise a second time for about 1 hour at room temperature, covering the bread with a kitchen towel to keep it from forming a crust (or place in the oven as described below.) Just before baking, score the tops of the bread with a sharp knife or razor blade. Place into a preheated 220° C (440° F) oven. Reduce the temperature to 190° C (380° F) and throw a small amount of water onto the bottom of the oven to create steam. Bake for about 18 minutes or until the bread is nicely browned.

Chef's Note
The secret to making the bread rise is to place the dough in the oven with a pan of water to create a little humidity, and then to close the oven door. This replicates the conditions of a professional proofer and protects the dough against drafts and temperature changes.
 

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