5/14/10 - Cranberry Apple Cider Bread with Walnuts
Haven't posted in a bit and wanted to share with you something I baked for the Yelp 2nd Annual Bake-Off on Saturday, 5/15/10 in NYC. I was up against some stiff competion with a dizzying array of sweets and savory baked goods... I figured that I wouldn't win against those, but I took comfort that everybody went back for 2nd and 3rd helpings of my bread...
Here's what was left the Cranberry Apple Cider Bread with Walnuts that I baked:
Sorry I don't have a shot of the whole loaf... It had this cool leaf pattern slashing... Anyways, here's the formula below:
37% Hard Apple Cider (alcoholic)
2% Kosher Salt
30% Stiff levain (60% hydration)
15% Dried Granny Smith Apples
15% Dried Cranberries
15% Toasted Walnuts
1/4 tsp instant or active dry yeast per 500g of flour
12:00pm - Peel and cut apples into 3/8" cubes, mix with a little lemon juice to prevent browning, place on parchment lined pan, dry in 250F oven for 1 hour.
3:45pm - Mix all ingredients in large mixing bowl with wooden spoon, hands, cover let rest for 30 minutes.
4:30pm - Knead in fruits and nuts (no more than 1 minute), cover let rest.
5:00pm - Turn dough, cover, let rest.
5:30pm - Turn dough, cover, let rest.
6:00pm - Turn dough, cover, let rest.
6:30pm - Turn dough, cover, let rest.
7:00pm - Turn dough, cover, let rest.
8:00pm - Divide, shape, proof. Arrange stones in oven along with steam pan. Preheat to 500F.
9:00pm - Turn loaves out onto lightly floured peel, slash as desired, place directly onto stone, add 1 cup water to steam pan, bake for 15 minutes at 450F, rotate and bake for 50 minutes at 420F, or until internal temp reaches 205F. Cool completely before cutting.
**Notes: I used 1270g flour for this recipe which gave me a dough yield of about 3250g. I divided this into 2 equal pieces and formed boules. Your baking time may be different if you make a smaller quantity.