When I was doing my weekly groceries in the wholefood shop I spotted a bag with chestnut flour. Spontaneously I bought it. But after putting it into the pantry to my other flours I forgot about it. But some weeks later, when I put away a new batch of flour, it came back into my notice. And I started to think about a recipe directly.
At the end I decided to bake chestnut “Krusti”. A Krusti is a german roll for which the dough is rolled into a log and which is then baked seamside up. During ovenspring it will open along the seam, forming a good part of crunchy crust. We like this kind if bread very much.
The chestnut flour added a subtle nutty sweetness flavour and gave crumb and crust a niece brown colour. The crumb is very soft and fluffy, while the crust is crunchy. This roll is a new favourite!
ergibt 8 Krusti
- 50g Chestnut flour
- 50g wheat, freshly milled
- 400g flour Type 550
- 300g Water
- 30g olive oil
- 10g fresh yeast
- 10g Salt
- Knead all ingredients for 5 min at slowest speed, then around 8 min on fast speed.
Ferment overnight (at least 10 hours) in the fridge.
The next morning: Divide the dough into pieces of about 100g each. Roll each piece into a 30 cm band, then cut the band into two half of 15 cm length each. Place one half over another and roll them into a log.
Proof the roll seam side down for 60 min. Heat the oven to 250°C in the meantime.
Before baking turn them upside down and bake at 230°C for 22 min with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.