Thread: Chestnut Flour
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Arri London
 
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seacrest wrote:
>
> Bob wrote:
> > Eve wrote:
> >
> >> I have a recipe for Pane di Castagne that calls for a small amount of
> >> chestnut flour. I'm wondering if anyone has ever used this in their
> >> breads and if there might be a good substitute. I've found online
> >> sources to buy but it doesn't seem available in my area markets.
> >> From what I've read it's added to many italian doughs and is sweet.
> >> The sweet I can duplicate but I'm thinking it's probably necessary
> >> to a good textured bread.

> >
> > Chestnut flour is only barely sweet. I'm guessing that its inclusion
> > in the recipe is for greater tenderness rather than for sweetness. If
> > it's just a small amount, you could try substituting cornstarch, or
> > maybe cornstarch with a tiny bit of powdered sugar. Could you please
> > post the recipe, so we could make better-informed guesses?
> >
> > Hmmm...now that it's winter, it might be time for that milk-braised
> > pork with chestnut polenta again...
> >
> > Bob

>
> Good idea. Here it is and I should have mentioned I'm trying to recreate
> 'pagnatta' bread that I tried recently. Just the most delicious bread I've
> had in a long while, especially toasted. Thanks again for any suggestions.
> The powdered sugar is a good idea, not sure about adding so much cornstarch
> though...maybe coarse cornmeal? hmm, well, take a look, see what you think.
>



Coarse cornmeal is no substitute for chestnut flour. Try a whole foods
shop for the chestnut flour if you don't have any French or Italian
shops. Cost Plus might have some.

>
> Pane di Castagne
>
> (Chestnut Flour Bread)
>
> Scaled for a home kitchen
>
> 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.