Multigrain with YW rye levain and chestnut flour
I bought 5/500g bags of Italian Chestnut flour a number of years ago. Somehow I never found anything that I liked to use it in so it sat in the freezer in its vacuum packs waiting...and waiting..and....well you get the idea. I have been cleaning out and sorting and using up . I decided to only cook from my larder for 2014 , at least as much as possible.
I fed my starter with rye and apple yeast water. The dough was made with equal parts chestnut/whole wheat /durum. Dough water was 1/2 whey. The flavor is remarkable. Very full of complex grains and earthy. Sweetness as you chew. Crumb is very tender and a lovely crunch to the crust. It is easy to get a bold bake with the chestnut flour , I have found. Baked at 500 in hot pots for 10 min and then 460 for 5 min and lid off for 20 min. I am really pleased with this bread.
Comments
I have not had chestnut flour or products made with it. I do love the nuts when I can get them. Your bread looks great, now I am hungry. ;)
they grow locally and many use them as a vegetable and some dry and grind them. I haven't tried that. Thanks for looking. The bread is fantastic. Let me know if you want the formula. The pics don't show how dark the crust really is...can't figure out my camera to get accurate color..always look way more golden. These loaves are really really dark crust. c
Yum! Inspiring ingredient and results. Chestnut flour, grape skin flour.. those are non existent in the region. You did a nice job, Caroline.
Khalid
Chestnut flour comes from Italy. I bet you can get it where you are. It is only made once a year and has a smoky taste when eaten alone and is sweet and somewhat "sticky" for lack of a better word. I don't care for it alone but when blended with the other flours it is wonderful ! Adds a lovely depth to the flavor . I have never had a dough as extensible as this one was. I could stretch the gluten sheet out as long as my arm !! I looked up grapeskin flour..I had never heard of it ! I will have to see about a small bag..it appears to be quite expensive and again only made fresh once a year. Thank you for looking. c
Wow...another flour to add to my arsenal! I have used almond flour, but not chestnut but based on your bake I must try it. Great looking crumb on this one and it must taste awesome.
I think I also need to wake up my YW that's getting very pissed at me sitting in the back of my refrigerator feeling all neglected :).
Regards,
Ian
As I said to Khalid...the gluten sheath was amazing. This is the 2nd bread I have used the chestnut flour in. This formula has 2x as much as the last bake I posted. I love the depth of flavor and the color it gives to the dough/crumb. My picture is off as far as color of the finished bake. The loaves are DARK !! I don't know why my camera turns them golden..not that I don't like golden but I wanted to show the bold bake :(
You better treat your YW well :) I am so glad I made it...I just love to hear the pphhtt...when I open the jar and smell the fragrance...she rewards me well for the attention !
Our weather is amazing...love the Spring in the South. 70's again today and tomorrow...then rain and cooler. Biking weather for sure for 2 days! Thank you for looking. c
You can email me some of your photos if you want and I can retouch them for you in Photoshop to more closely resemble what they really look like. Send them to isand66@optonline.net
I know how busy you are ! I will send along a couple and see what you can do...no hurry. You are so generous. c
you baked and now you have doubled down of chestnuts! Can't be anything wrong with that. I tried to get some CN flour but at near $6 a pound plus freight, I'm going ti have to be content with your pictures:-) Well done and happy baking Trailrunner!
Great looking bread, trailrunner! I have some chestnut flour in the freezer, too, but I've only used it in Vollkorn type breads, not knowing how it would behave in a lighter loaf. Nice to see that it works just fine. I'll have to give it try, thanks!
Marcus