Pain Normand
"The formula used here is a modification of the one described in Hamelman’s Bread: A Baker’s Book of Techniques and Recipes."
photo by KateL
- Ready In:
- 5hrs 30mins
- Ingredients:
- 8
- Yields:
-
2 loaves
ingredients
- 340 g whole foods 365 organic all-purpose flour
- 45 g king arthur whole wheat flour
- 90 g water
- 155 g hard alcoholic cider (alcoholic)
- 10 g salt
- 1⁄2 teaspoon instant dried yeast
- 130 g sourdough starter
- 65 g dried apples, finely minced
directions
- Whisk the water, cider and starter in a bowl until the mixture was thoroughly mixed and slightly frothy. To this mixture was add the flours, salt and yeast. Use dough whisk was used to fully incorporate all the ingredients.
- Let stand on the counter for twenty minutes.
- Put in a stand mixer with a dough attachment. Knead for 3 minutes, adding the minced dried apple bits. Put in a lightly oiled bowl, covered, and let rise for about three hours, folding once.
- Divide in half, let rest again for 15 minutes, then form into two loaves. Let proof again until puffy, about 1 1/2 hours, depending on how strong your starter is. Using a peel, slash and transfer to a hot stone and bake with steam for 30 minutes at 450 degrees.
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Reviews
-
Think of raisin bread, but with dried apples... Enjoyable, but I think if I improved my rising technique it would be even better. Used Woodchuck Hard Apple Cider, which is THE one to buy. I learned today that serious bread bakers use gram weight measures instead of liquid measures. In case that puts anyone else off this recipe, 90 g water is 3/8 cup (shy of 100 ml); 15 g hard alcoholic cider is 150 ml; 10 g salt is shy of 2 teaspoons; and 130 g sourdough starter is between 1/2-2/3 cup). If you haven't already, go ahead and get a good digital scale that can do grams or ounces. Apparently I need a dough whisk; I used my gloved hands to mix. In fact, I did without the stand mixer and used my gloved hands again; apparently the job is quicker in the stand mixer. I'm not sure I provided a warm enough environment for the rising. Guess I should use the proof box to guarantee optimal temperature. Next time, I would use a food processor to chop up the dried apples; and I for one would prefer bigger bits of apple. Made for Pammyowl Cookathon.
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p>
<p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p>
<p>My rating system;</p>
<p>5 stars= great, had fun making it and will make again</p>
<p>4= made some changes as the recipe needed tweaking</p>
<p>3= probably will not make again</p>
<p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>
