Pane di Castagna (Corsican Chestnut Bread)

Dissolve 10 g of baker's yeast in 100 g of lukewarm water and let it sit for 10 minutes.

Combine 250 g of chestnut flour, 250 g of wheat flour, and 10 g of salt in a large mixing bowl.

Add the yeast mixture, the remaining 200 g of water, and 15 g of olive oil to the flour mixture.