processing
Method:
Prepare a dough with all ingredients, incorporate the roughly chopped chestnuts at the end and allow to rest.
Mixing time:
Spiral mixer: 8 minutes on slow + 5 minutes on fast speed
Dough temperature: 26 °C
Dough resting time: 20 minutes
When the resting time is over, scale dough pieces and work off according to the desired bread shape. Deposit the loaves on on towels or proofing baskets and proof.
After fermentation, dust with the rye flour. Cut as desired and bake with a little steam. After 2 minutes pull damper for approx. 5 minutes.
Scaling weight: 0,600 kg
Baking temperature: 230 °C falling to 210 °C
Baking time: 45 – 50 minutes
