ingredients

2.000g	CIABATTA ARTISAN 20
6.000g	Wheat flour
2.000g	Rye flour
200g	Butter
600g	Chestnut
120g	Yeast, fresh
7.500g	Water, cold
0g	— to incorporate
1.850g	Chestnut

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