Oooooh taste great too. The chestnut one uses chestnut purée but don't think I used enough ....it is tasty but not very chestnutty. The Breton loaf is fantastic. Wonderful with some Brie cheese for supper!
No sadly, Not tried chestnut flour as I can't seem to find any (except for online and costing he earth), I thought I'd give the can of chestnut purée a whirl but despite putting 250g or so in, it's not bursting with flavour......the Breton loaf was a bertinets crust recipe!
Hi R2D2....(apologies about getting lost the other day....I'm getting a satnav soon)
Loaves look spot on. The crust looks like something that I've been trying to achieve for a long time....
p.s ...I don't think I'll try chestnut bread. Once, while in Corsica, a group of us had to wait to pick clementines on a clementine plantation as the season was late. We had 3 weeks to wait ...with no money. As we camped in a region called Castanicia (land of chestnuts) we used chestnuts in stews, soups, purees ...fried,grilled,roasted,bbq'd etc to sustain ourselves. A local invited us for a meal....he made chestnut bread from flour....just added water to make a slurry, boiled it then poured it out on a large tray to set. He then cut it into heavy, sticky squares with the use of a cheese-wire......it was disgusting.....I don't think I'll try chestnut bread!
p.p.s...Corsica had frost that year...first time in 40 years....and all the clementines perished. I'll never visit Corsica again...or eat chestnuts.