1. Light the wood-fired oven 1 to 1.5 hours before baking. The aim is to reach 220–240°C, then let the temperature drop before putting the bread in. Let the direct flame die out.
2. Mix the flours (T65 and chestnut) and the salt in a large mixing bowl.
3. Dissolve the yeast in a little lukewarm water and let it rest for 10 minutes.
4. Pour the yeast and the rest of the water into the dry mixture. Knead for 10 to 15 minutes until you have a smooth, even dough.
5. Let the dough rise under a damp cloth for 1 hour 30 minutes at room temperature. The My Barbecue tip: place the dough in the wood-fired oven, slightly warm after a previous bake, for a natural, flavourful rise.
6. Knock back the dough, shape it into a ball and let it rest for another 30 minutes.
7. Place the bread on the lightly floured oven floor. Check that the oven is around 220–240°C and that there are still embers to maintain the heat.
8. Bake for about 30 to 35 minutes. The My Barbecue tip: a perfectly baked loaf sounds hollow when you tap the crust. Let it cool on a rack to keep it nice and crisp.
