Chestnut and Walnut Bread

In a saucepan, pour 330 g of water, bring to a boil, turn off the heat, and add the chestnut flour gradually, stirring until it becomes a thick cream. Cover it with a sheet of aluminum foil, poke a few holes with a toothpick, and let it cool.

Meanwhile, coarsely mix the flour with 220 g of water in a bowl, ensuring all the flour is hydrated. Cover and let it rest for 30 minutes.

Dissolve the sourdough starter in the remaining 50 g of water.

Transfer the water and flour mixture to the mixer, then incorporate the dissolved starter first, followed by the salt, and knead for a few minutes.

At this point, add the chestnut flour mixture little by little, allowing the dough to fully absorb it before adding more. Every 3 tablespoons of mixture, stop the mixer and let it rest for 10 minutes.

Once all the chestnut flour mixture is added, work the dough for a few minutes and finally add the coarsely chopped walnuts.

Cover the bowl with a sheet of plastic wrap and let it rise for 3 hours, folding every 30 minutes.

After 3 hours, shape your dough and let it rise for another hour on a baking sheet lined with a silicone mat or in a generously floured bread mold.

Preheat the oven to 220°C in static mode and place a bowl with some water inside to create some steam in the oven.

Score the surface of your bread with a blade and bake it, removing the bowl of water.

Let it bake for 35 minutes, then lower the temperature to 200°C and continue baking for another 15 minutes, checking.