Would you prefer a delicious snack or an appetizer where one slice leads to another?! What is certain is that it is a combination to try!

Here is the recipe for our Pan Bauletto with chestnut flour:

The first step is to create the chestnut flour polenta by bringing 150 grams of water to a boil and mixing it with 100 grams of chestnut flour, being careful not to create lumps!

While the polenta is cooling, combine 250 g of 00 flour and 140/150 g of water in a bowl to initiate autolysis.

At this point we need to let both preparations rest for an hour.

After this time interval has elapsed, we can add 70 g of sourdough or 5 g of dry brewer’s yeast to the autolysis dough. I then add the cold polenta and 5 g of salt. If the dough appears too hard, add 15 grams of water.

When the mixture has reached a smooth consistency let it rest at room temperature covered for half an hour. Over the next 2 hours we make a couple of reinforcing folds and give the dough a cylindrical shape, and finally let it rest in the refrigerator overnight inside a pumcake mold covered with plastic wrap.

The next morning we bake the bread in an oven previously heated to 250° for 20 minutes and then lowered to 220° for the remaining 10.

Once cooled we can cut it and taste it with slices of San Nicola PGI Artisan Salami.

Have a Happy Snack and Happy Aperitif!

You can find all San Nicola cold meats at www.parmaegusto.com