Chocolate And Chestnut Lucky Bread Per Tatta

This has been a quite interesting week. Besides a few technical problems in our lovely Stockholm’s apartment, the cat “decided” to be severely sick and needed surgery. But what has all of this to do with a scrumptious chocolate-chestnut loaf of bread?

Well, the link is in the lucky coincidence of Tatta’s (our little Persian) life-saving operation and the baking of this loaf. So that when I got the happy news that Tatta had made it, the bread was just ready to go into the oven. That’s why this loaf is for Tatta. A really lucky and perfectly Autumny loaf indeed (SCROLL DOWN FOR THE RECIPE).

Perche’ questo delizioso pane al cioccolato e castagne sarebbe per Tatta? Semplicemente per la fortuita coincidenza di averlo preparato il giorno dell’operazione che ha salvato la vita del nostro piccolo gatto persiano (Tatta, appunto). Le castagne erano cotte e il lievito mi guardava impaziente quindi, nonostante la preoccupazione, mi sono messa a impiastricciare in cucina. E quando ho ricevuto la bella notizia che il gattino era salvo, il pane era appena andato in forno. Veramente un pane fortunato (SEGUE LA RICETTA).

CHOCOLATE AND CHESTNUT SOURDOUGH BREAD

liquid leaven: the night before baking, I took out 34 g of 100% hydration active sourdough starter and mixed with 204 g water plus 165 g of bread flour. This can be used 12 to 16 hours later.

final dough: all the liquid leaven, 450 g water, 90 g whole-rye flour, 648 g bread flour, 65 g cocoa powder, 3 tea-spoon marine salt (to add after the autolysis, see below), 250 g chestnuts (boiled and peeled and slightly crumbled-to add at the end of the mixing).

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PANE A LIEVITAZIONE NATURALE CON CIOOCCOLATO E CASTAGNE

lievito liquido: la notte precedente ho preso 34 g del mio lievito naturale(gia’ attivo e rinfrescato) e l’ho mischiato con 204 g d’acqua e 165 g di farina. Puo’ essere usato dalle 12 alle 16 ore successive.

impasto finale: tutto il lievito liquido, 450 g d’acqua, 90 g farina di segale, 648 g farina di forza, 65 g cacao, 3 cucchiaini di sale marino (da aggiungere in un secondo momento-leggi sotto), 250 g di castagne (bollite, pelate e ridotte in pezzi-da aggiungere dopo aver impastato).

mixing: 3 minutes at first speed plus 1/2 hour of autolysis (I just let the dough be, covered). I added the salt and mixed for another 3 minutes at slightly higher speed. Incorporated the chestnuts by hand at the end of the mixing. If kneading by hand, mixing time would have been 6+6 minutes.

bulk fermentation: then I let the dough rest covered for 2 and 1/2 hours, folding every 1/2 hour for the first 90 minutes. I also sprayed water on the dough each time I folded, to increase hydration.

shaping: after transferring the dough to a surface sprinkled with rice flour, I used 1 kg of it (I like heavy loaves) to make a batard and the rest was used for a round loaf. I placed the loaves seamed-side up in baskets lined with kitchen towels and sprinkled with rice flour.

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impasto: 3 minuti, piu’ 1/2 ora di autolisi (semplicemente ho lasciato l’impasto in pace, coperto). Ho aggiunto il sale e ho impastato per altri 3 minuti. Alla fine ho incorporato le castagne a mano. Senza macchina i tempi sarebbero stati 6+6 minuti.

lievitazione: ho fatto lievitare l’impasto, coperto, per 2 ore e 1/2, facendo delle pieghe ogni 1/2 ora per i primi 90 minuti. Ho anche spruzzato dell’acqua sull’impasto ogni volta che ho fatto le pieghe, per incrementare l’idratazione.

dare forma: dopo aver trasferito l’impasto su una superfice cosparsa di farina di riso, ho usato 1 kgdell’impasto per fare un bel filone grande, e il resto per fare una pagnottella rotonda. Ho messo i pani in cestini di lievitazione fodertai con panno da cucina cosparso con farina di riso.

proofing: the loaves rested for 2 and 1/2 hours in a plastic bag.

baking: I baked at 250 degrees (Celsius, 482 Fahrenheit) for 25 minutes, creating steam with boiling water thrown in the lower baking dish at the moment of putting the loaves in. I lowered the temperature progressively to 200 degrees (Celsius, 392 Fahrenheit) and let bake for further 30-35 minutes (a little less time for the smaller loaf).

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lievitazione finale: 2 ore e 1/2 ognuna chiusa in una busta di plastica grande.

cottura: a 250 gradi per i primi 20-25 minutes, creando vapore versando dell’acqua bollente nella teglia sottostante al momento di infornare. Ho abbassato la temperatura progressivamente fino ad arrivare a 200 gradi e cotto per altri 30-35 minuti (un po’ meno per il pane piu’ piccolo.

This bread is Autumn in a (chest)nutshell…

CONSIDERATIONS: If I am taking the time to write about this bread in a week like this (ps: I apologize to all for not having answered/commented for several days) is because it is really outstanding and will put a large smile on your face if you take the time to make it. The color, the texture, the scent, and oh my the flavor were totally amazing – and far above my expectations. I long wanted to try a cocoa bread and got this idea of adding chestnuts (just because they are seasonal, delicious and nourishing) but had no idea of how the dough would have behaved with this addition. Surprisingly, they improved rather than spoiling the rising and did a great job for the overall taste, balancing with their mild sweetness the light tart of the cocoa. Make it yourself to believe. And many thanks and a long life to Tatta!

CONSIDERAZIONI: Ragazze, questo pane e’ favoloso e veramente da provare alla prima occasione. Ma dovrete affrettarvi, perche’ le castagne si trovano solo ora. Il cacao amaro combinato con la dolcezza di questi teneri frutti autunnali ne fanno un pane eccezionale e nutriente. Tutto quello che serve per una vera colazione da campioni 🙂 e per far spuntare un sorriso sul viso di chiunque ne abbia una fetta. Un grosso grazie e una lunga vita a/per Tatta!

This goes to YeastSpotting.

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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! 🙂
33 replies
  1. vickyart
    vickyart says:

    pane al cioccolato ne ho fatto ma con le castagne mai!!! che meraviglia di pane! mannaggia mi fai venire voglia di impastare subito! segno anche questa! da fare! ciao cara!!

    Reply
  2. Baltic Maid
    Baltic Maid says:

    AM glad to hear that Tatta made it. I hope your cat will fully recover soon.
    As always, what an amzing loaf. I love the beautiful crust and the contrast between the brown and the chestnuts. Gorgeous! Too beautiful to eat 🙂

    Reply
  3. Stefanie
    Stefanie says:

    So good to hear, that your cat is doing fine. An ill pet is always such a heart-wrenching thing!
    Your loaf looks extremly good, I like the idea of combine cacao and chestnuts very much!

    Reply
  4. carla emilia
    carla emilia says:

    Ciao Barbara, questa è proprio una bella ricetta e Tatta è una gatta fortunata! Sai che ti ci vedo a picchiare il fattorino che ti consegna le forme del panettone? certo che il Natale per tutti è un’impresa, ma comunque lo aspetto, come tutti gli anni. Un abbraccio a presto

    Reply
  5. Federica
    Federica says:

    Che bello, sono proprio contenta che il tuo gattino stia bene adesso 🙂 Mi fa un così brutto effetto sapere di un animale che sta male, mi sembra quasi impossibile che possa essere!
    Lo sai quanto mi tenta questo pane? Ma lo sai? TAAAAAAAAAAAAAANTO…TROPPO! Un bacione e una super coccola a Tatta 😀

    Reply
  6. sandra
    sandra says:

    sono ingrassata di 3 kg solo a guardar le foto, tu e i tuoi lieviti!
    Così a prima vista sembra……..uno spettacolo! E poi io adoro le castagne ma anche la cioccolata!!!!
    Lunga vita a Tatta! (d’altra parte i gatti ne hanno 7, gliene rimangono ancora 6, tranquilla!!!!) baci
    Sandra

    Reply
  7. Rita cooks Italian (@ritacooksitalia)
    Rita cooks Italian (@ritacooksitalia) says:

    Pane e castagne! Che favolosa combinazione Barbara…io le castagne da quando vivo all’estero le ho un po’ abbandonate, non so, non sembrano come quelle di Roma….e mi rifiuto di usare quelle in barattolo. Il tuo pane e’ lievitato benissimo (il cacao di solito e’ piuttosto pesante) come al solito grazie al tuo magico starter.

    Reply
  8. Roz
    Roz says:

    We brought Italian chestnuts back with us from our trip to Italy in October and I am adding this recipe to the list of the many ways in which to use chestnuts. You are educating me more than you know with your lovely blog!!!!

    Baci,
    Roz

    Reply
  9. idity8
    idity8 says:

    Autumn at its best. My girls love chocolate bread ( i buy them a sweet version with chocolate chunks) and i didn’t know how to make it, now i’m gonna use your stunning recipe and try to make it myself. Thanks.
    Can you open a bakery in my neighborhood? Please?

    Reply
  10. Simona
    Simona says:

    I would have never thought about adding chestnut to bread: your loaf looks truly gorgeous! Chestnuts are really versatile: you can use them in various dishes, dry them for long-term storage and grind them into flour. (And I am glad your cat will be fine.)

    Reply
  11. Barbara
    Barbara says:

    thank you ALL for these sweet words. you are truly precious readers!!! and Tatta is almost fully recovered (she had a kidney taken away). let’s hope for the best now!

    Reply
  12. Gary Waite
    Gary Waite says:

    Brilliant Barbara!

    Loved the intro, and of course the recipe. I will make soonish.

    I have just been living in Northern Italy, now in Japan for a while.

    Thanks to the inventor of the Internet, I’m not lonely…

    Cheers Gary

    Reply
  13. Barbara Elisi
    Barbara Elisi says:

    Hi Gary, yes, thanks to the internet 🙂 Great place to live, Japan, but not much bread, or? so glad you liked my post, it was one crazy week that one, basically one of my average weeks…

    Reply

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