Combine the flour, salt and sugar in a bowl, add the starter, then mix in a cutting motion and pour in the milk.
After the dough is kneaded to an even texture, smooth out the surface and let it rise.
Once it has risen about 80%, punch it down, then let it continue to rise.
Remove the dough after it doubles or triples in size, punch it down, then form it into a ball and let it rest for 20 minutes.
After letting it sit, remove the dough, spread it flat while pressing out the air, fold in the crème de marron in 2-3 batches, and roll into a ball.
Dust a banneton with flour, place the dough from Step 5 inside, and leave it to prove after wrapping it in plastic to prevent drying.
When the dough rises double in size, carefully remove it from the banneton, then slash the top using your favorite pattern.
Preheat the oven to 250℃, place the dough from Step 7 in the oven, then reduce the heat to 210℃ and bake for 20-30 minutes. Lay a sheet of aluminum foil over the top if it looks like it will burn.
Here it is out of the oven.
And here it is sliced.
Story Behind this Recipe
I made some homemade crème de marron with the season's bounty, so I blended it into my favorite crusty bread.
Adjust the firmness of the dough with water depending on your bread starter and flour. If the crème de marron is too runny, it may be tricky to fold into the dough, so I recommend reheating to simmer out the water. I used 100 g of crème de marron, but feel free to add more.