Preheat the oven to 400 degrees F. Spread the corn flour onto a baking sheet and roast for 15 minutes.
Mix the roasted corn flour, wheat flour, yeast, honey, salt and 1/2 cup water in the bowl of a stand mixer fitted with a dough hook attachment. Start mixing at low speed for 4 minutes then increase to high speed for 7 minutes. Add the chestnuts and continue mixing for 1 more minute at low speed. Let the dough rest for 1 1/2 hours in the mixing bowl at room temperature.
Transfer the dough from the mixing bowl to a flat surface and shape into a dough round. Cover the dough and let rise for 1 hour at room temperature. Shape the dough into a round ball and leave covered with a damp cloth on a sheet pan at room temperature for an additional 2 hours. Uncover the dough.
Preheat the oven and a pizza stone, if desired, to 480 degrees F. Bake the dough on the pizza stone or a sheet pan for 25 minutes. Turn the oven off and let the bread stand inside for 10 minutes. The bread should sound hollow when knocked on the bottom. Take the bread out of the oven and enjoy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.