Ingredients for almost 650g of dough:
300g of manitoba flour, 100g of chestnut flour, 250g of room temperature water, 2g of beer's dehydrated yeast, 10g of fine salt, 1 spoon of extravergin olive oil, 1 tea-spoon of chestnut's honey.
Starting with pouring the Manitoba flour into the planetary mixer, the chestnut flour, the yeast, the salt, honey, extravergin olive oil and 80g (1/3) quantity of water.
Restart the planetary mixer with a medium speed. Continue to mix the water (a little at a time) at the last that the dough takes its form. Shave the dough on floured pastry board and mix it with energy. Make a ball, put everything in the ball, cover and let it be like that for the couple of hours. After 2 hours passed put the dough on the pastry lightly floured. Make a louf of bread and place it on its level. Cover it with a piece of cloth or a towel and let it be like that for the other 2-3 hours (if you want you can let it be like that for the whole night). Alright, the dough is successfully yeasted and relaxed. Let's engrave the surface of bread (with a knife) in the way to allow the bread to grow during the cooking. Turn on the oven at 220°C and cook it for 30-40 minutes. The bread is ready!