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...
Sometimes I use Atta flour as a substitute for Semola rimacinata. Both are a finer durum flour used in bread baking, as opposed to semolina which is a coarser grind used in pasta. Found in Indian or other South Asian grocers, Atta Flour is a less fancy, less expensive...
Chestnuts are usually acquainted with roasted nuts you have in the cold autumn or winter months. They are great candied, in purees, and even in pasta. I like them baked in bread, too. Here I made a 60-40 mix of wheat and chestnut flour, which is also gluten free....
When I'd first purchased Richard Bertinet's book on bread, I'd remember seeing something about grapeseed flour from Canada. At the time, I thought it a bit of flash in the pan. Fast forward to now and Eli Colvin and Craig Ponsford have been singing its...
Recently I found a bag of Antimo Caputo tipo “00” flour,” and decided to test it alongside with my recent purchase of Anson Mills “Pizza Maker’s Flour – “00” farina.” Doppio “00” (Double Zero) is...
