We were dually inspired to make this bread—by Zingerman’s Deli managing partner Rodger Bowser’s work to promote Michigan chestnuts and by the abundance of chestnuts in Hungarian foods. After months of testing, we landed on a recipe developed at BAKE!; it got rave reviews. Great flour is one of the building blocks for great bread and here, the flours are the stars. We use chestnut flour from Treeborn in Jackson, Michigan, and regional organic hard red spring wheat berries that we freshly mill right here at the Bakehouse on one of our two stone mills. This naturally leavened baguette has a rich tan and purple-colored crumb and a gorgeous crust. It’s also full of flavor and is a unique and special addition to a cheese plate.