Chestnut Pan Bread Recipe
Make Chestnut Pan Bread Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Starter/Poolish
Dough
Finishing & Bake
Method
Starter/Poolish
- 1
Make the poolish
In a medium bowl, combine 200 ml warm water (about 35–38°C), 100 g all-purpose flour and 3 g active dry yeast. Whisk until smooth, cover with plastic wrap or a towel and let sit at room temperature until bubbly and doubled, about 1 to 1.5 hours. Use when bubbly and aromatic.
Dough
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Bloom yeast (if needed)
In a small bowl, combine 6 g active dry yeast with a tablespoon of the warm milk and a pinch of the sugar; let sit 5–10 minutes until foamy. (If your poolish was very active and you prefer single-yeast method, omit this step and add the 6 g yeast directly to the dry ingredients.)
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Mix dough
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 350 g bread flour, 25 g granulated sugar and 8 g fine sea salt. Add the bubbly poolish, the roasted chestnut puree (250 g), the beaten egg, the warmed milk (120 ml) and the bloomed yeast (if used). Mix on low speed until ingredients come together into a shaggy dough, about 2–3 minutes.
- 5
Knead dough
Increase mixer speed to medium-low and knead 8–10 minutes until the dough is smooth, elastic and passes the windowpane test. If kneading by hand, turn dough out to a lightly floured surface and knead 12–15 minutes. Add the softened butter (50 g) in 3 additions during kneading, allowing each addition to incorporate fully before adding the next. Dough should be slightly tacky but not sticky; if too sticky, add up to 10–20 g more bread flour, a tablespoon at a time.
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Degas and shape
Gently deflate the risen dough on a lightly floured surface. For a pan loaf: shape into a tight roll by flattening into a rectangle approximately the width of your loaf pan, folding the top third down, the bottom third up, then rolling tightly to form a log. Pinch seam closed and place seam-side down into a greased 9x5-inch (or equivalent) loaf pan. Alternatively, for a round pan bread, shape into an oblong and place in a 10-inch round pan.
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Second rise
Cover the loaf pan loosely with plastic wrap or a damp towel and proof at room temperature until the dough reaches the top of the pan or is puffy and jiggly when tapped, about 45–60 minutes. For a slightly slower flavor development, you may refrigerate and proof overnight (8–12 hours) — if so, allow the loaf to come to room temperature for 30–60 minutes before baking.
Finishing & Bake
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Optional topping
If desired, sprinkle up to 1 tsp coarse sea salt or flaky salt lightly over the top to highlight the chestnut flavor. Do not over-salt — chestnuts are naturally sweet and delicate.
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Bake
Place the loaf in the preheated oven and bake for 30–35 minutes. After 20 minutes, if the top is browning too quickly, tent loosely with foil. The bread is done when the crust is deep golden, an instant-read thermometer inserted into the center reads 95–99°C (203–210°F), and the loaf sounds hollow when tapped on the bottom.
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