Pane di Castagne
(Chestnut Flour Bread)
Scaled for a home kitchen
Ingredients
Volume |
Metric |
|
| Yeast | 2 1/4 Tsp. active dry | 15 grams cake |
| Water - warm | 1/2 Cup | 118 ml |
| Water - room temperature | 1 Cup | 236 ml |
| Flour - unbleached all purpose | 1 3/4 Cup + 2 Tbl. | 220 grams |
| Flour - whole wheat | 1 1/2 Cups + 2 Tbl | 220 grams |
| Flour - chestnut | 3/4 Cup | 60 grams |
| Salt | 2 tsp. | 10 grams |
| Butter or Olive Oil | 5 Tsp. | 25 grams |
Procedure
Dissolve the yeast in the warm water and allow it to stand for approximately 5-10 minutes. Add the additional water to the dissolved yeast mixture. Add the unbleached all-purpose, whole wheat and chestnut flour to this mixture, and continue to mix until the dough begins to hold together. Knead the dough to a soft consistency. This takes approximately 4 – 5 minutes by hand or 2 –3 minutes by electric mixer at slow speed.
Add the salt and butter or olive oil Knead until the dough is smooth and elastic. This takes approximately 6-7 minutes by hand or 4-5 minutes by electric mixer at slow speed.
Place the dough in a bowl and allow it to rise without drafts until double (approximately 1 – 1 ¼ hours).
Gently turn the risen dough onto a flour dusted work surface. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Shape the dough into a filone (elongated loaf), pagnotta (round loaf), or panini (rolls). Large size cookie cutters can also be used to cut the dough into shapes such as leaves, etc. Place the shaped dough on the canvas or board. Cover the dough with a cotton towel. Allow it to rise until it is nearly double (approximately 45 minutes).
As the dough is rising, place a baking stone in the oven and set the temperature to 400 F. Allow the oven to heat for 30 minutes.
Transfer the filone, pagnotta, panini, or cut shapes to a sheet of parchment paper. Slide a baker’s peel beneath the parchment paper. Slide the parchment paper from the peel onto the baking stone. Allow the dough to bake until it becomes medium brown in color (approximately 30 minutes). After 20 minutes, check the oven to be certain that the dough is not browning too quickly. If this is the case, cover with foil.
Remove the bread from the oven and allow it to cool on a rack.
Scaled for a professional kitchen or bakery
Ingredients
| Pounds | Ounces | Metric (grams) | Bakers % | |
| Flour - white | 2 | 12 | 1320 | 44 |
| Flour - wheat | 2 | 12 | 1320 | 44 |
| Flour - chestnut | 12 | 360 | 12 | |
Total Flour |
6 | 4 | 3000 | 100 |
| Water | 3 | 10 | 1740 | 58 |
| Yeast - fresh | 3 | 90 | 3 | |
| Salt | 3 | 60 | 2 | |
| Butter or Olive Oil | 5 | 150 | 5 | |
Total |
10 | 9 | 5040 |
Procedure
Combine unbleached all-purpose, whole wheat and chestnut flour with water, and yeast. Mix in planetary mixer at slow speed for 2–3 minutes.
Add salt and butter or olive oil and mix in planetary mixer 4-5 minutes at slow speed.
Allow the dough to rest, draft free, covered with plastic or cloth for 1 – 1 ¼ hours.
Shape into filone (elongated loaf), pagnotta (round loaf) or panini (rolls), or cut into and decorate shapes such as leaves, etc. Cover and let rise, draft free, for approximately 1 hour.
Bake in rack oven at 350 F until medium brown.
Remove the bread from the oven and allow it to cool.
Last updated on: 06/03/99 12:51:37 AM