Chestnut bread is one I like in the fall and winter. Especially lovely is the sweet nut flavor paired with a bit of saucisson or cheese. Recently I revisited my formula for 60/40 wheat and chestnut and decided to use rye sour to ferment the loaf, as I wasn't happy with one I'd made with wheat. This time the loaf was sensational. The crumb while not quite holey still showed signs of aveolage. The rye imbued a sweeter and more complex flavor, and the color was almost a purple grey hue almost a chocolate flavor, kind of like roasted chestnuts in fact!
Woohoo, time to activate the chestnut flour in my pantry!
Jeremy, you have the most annoying advertizing embedded in your post: whenever you click on a link, thinking it leads somewhere you are interested in, you get a friggin’ ad.
I don’t want to click on “loaf” and see an ad for Kleenex! That might be a real put off for people interested in your blog .
What percentage of chestnut flour did you use Jeremy? I made some bread this weekend with only 5% chestnut flour but it had a nice sweet flavour.
Ben J
Ben, it’s 40 chestnut!