Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chestnut puree
Dough
To bake
How it's done
Chestnut puree
Place 200 g of the chestnuts in a blender along with all the other ingredients up to and including the vinegar, puree until smooth. Coarsely chop the remainder of the chestnuts, set aside.
Dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the yeast, add the chestnut puree, mix well with a risotto spoon until you have a gooey dough; do not knead. Mix in the reserved chestnuts, cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To bake
Place the pot (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Remove the pot from the oven, flour the base of the pot. Ease the dough away from the edge of the bowl using a dough scraper, place in the hot pot, cover and bake for approx. 35 mins. Remove the lid and bake for a further 15 mins. Remove the pot from the oven, take out the bread, leave to cool on a rack.
| Note: | This bread dough is very wet and can therefore not be kneaded or shaped. |
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