Flavors of CorsicaPreheat the oven to 220° C (440° F)
Preparation time: 30 minutes + 1 hour
Baking time: 18 minutes

The secret to making the bread rise is to place the dough in the oven with a pan of water to create a little humidity, and then to close the oven door. This replicates the conditions of a professional proofer and protects the dough against drafts and temperature changes.

1. In a large bowl, combine the flours, yeast and water, warmed to 26° C (80° F). Mix well, incorporating the salt at the end. The dough must be worked and kneaded on a work surface for 20 minutes to give it the necessary body.
2. Let the dough rise for 30 minutes; punch down and cut into squares or form into balls; sprinkle with chestnut flour.
3. Let rise a second time for about 1 hour at room temperature, covering the bread with a kitchen towel to keep it from forming a crust (or place in the oven as described above.)
4. Just before baking, score the tops of the bread with a sharp knife or razor blade.
5. Place into a preheated 220° C (440° F) oven. Reduce the temperature to 190° C (380° F) and throw a small amount of water onto the bottom of the oven to create steam. Bake for about 18 minutes or until the bread is nicely browned.

Bon'appetittu

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Chestnut bread on the right in photo