Our festive chestnut bread recipe

The holiday season is approaching, and Éric Kayser has thought of you.
In this creation from Maison Kayser, the rustic flavor of buckwheat flour is balanced by the sweetness of candied chestnuts.
Add a festive touch to your holiday meals with our chestnut bread.

The Recipe:
Add ¾ of the water first to the bowl of your mixer.
Add the flours, yeast, and natural sourdough starter.
Mix these initial ingredients for 2 minutes on the first speed.

Then add the salt and let it mix for an additional 1 to 2 minutes.

Add the remaining water. Be careful not to add too much water, as the syrup from the chestnuts can make the dough too liquid.

Increase the mixer speed and knead for another 3 to 4 minutes.

Once the dough has developed well, return to the first speed (to avoid breaking the chestnuts too much).
Gently add the chestnuts. Be careful not to knead for too long; if the chestnuts break into small pieces, they may disappear into the dough during baking.

Stop the mixer, remove the dough using a scraper, and place it on a floured work surface.
If some of the chestnuts remain whole, break them into smaller pieces with your hands and incorporate them directly into the dough.

Fold the dough onto itself and place it in a floured mixing bowl.
Cover it with a cloth and let it proof for 2 hours.

Place your dough on the floured work surface and check its temperature. It should be around 25°C.

Divide the dough into 4 equal pieces.
Shape them into pre-balls (without overworking them).
Let them rest for 30 minutes.

Gently flatten the balls, taking care not to release too much carbon dioxide.
Dust off the flour on top.
Shape the dough into 4 neat balls.
Place them on a floured cloth, creating folds to ensure the dough pieces do not stick to each other.
Let them proof one last time for 2 hours.

Check the dough’s proofing by pressing it lightly with your finger.
Place them upside down on the oven rack lined with parchment paper, leaving a 4-finger gap between each piece.
The seam should be on top. If the dough pieces aren’t cracked enough, you can score them.
Only moisten the edges of the dough pieces so they open up during baking.

Bake for 23 minutes at 230°C.

Now all that’s left is to share them with your loved ones.

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