The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeds and apples

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hansjoakim's picture
hansjoakim

Seeds and apples

As days grow shorter and colder, I tend to opt for more wholesome breads in my baking. This week, I've enjoyed a wonderful rye loaf, studded with seeds and heavy on flavour. The dough for this bread is wet, and the baked loaf keeps well and improves as days go by. Here's a copy of my formula. Please note that proofing time will vary according to your starter activity and your final dough temperature.


Try to fill your loaf pan about 2/3 - 3/4 the way up: About 1100 gr. dough should be ideal for a 1L loaf pan. Here's what I'm looking at after a 1hr 45mins proof, seconds before the pan is placed into the oven:


Proofed Schrotbrot


 


Give it a bold bake, and wait at least 24hrs before slicing into it:


Schrotbrot


 


Apples are great for dessert this time of the year, so this weekend I prepared some apple tarts. The apple tarts are similar to the hazelnut tarts I blogged about some time ago, with the addition of poached apples. Key ingredients below: Poached apples (left) and hazelnut frangipane (right):


Swedish Apple Tart


 


Although the frangipane is a thick filling, I recommend blind-baking your tart shell to ensure that it stays crisp. Below are my blind-baked shells, filled with frangipane and apples, just before baking:


Swedish Apple Tart


... and the finished tarts:


Swedish Apple Tart


 


A simpe and delicious autumn treat: Yum!!


Swedish Apple Tart

Comments

Mebake's picture
Mebake

Yum! Hans, Well done again!


Pls. send us some of your Autumn winds, its hot and humid in Dubai!


 

arlo's picture
arlo

Inspiring Hans! You treat yourself well.


 

Mini Oven's picture
Mini Oven

I like how you threaten your rising loaf with an unplugged sink.  Sure way to guarantee a rise!  I love your talent for fine detail!  You make it look so easy! 


This cooler weather does make one want to bake more.  My new rhubarb plants have been giving me stalks and I'm enjoying combining them with apples instead of using lemon.  I can picture one of your tarts next to me.  I'm curled up in my kitchen nook with lap top and hot coffee, next to the window with the wet windy autumn weather within view.  What shall I bake this Sunday afternoon?  A tart?  Good idea!


Mini

SylviaH's picture
SylviaH

looking, Hans!  Your loaf looks so hearty and delicious and I can just imagine how deicious the lovely apple tart must taste.  It is so lovely the way you have arranged and garnished it with the nuts. 


I've enjoyed our unusual long cool summer, but our warm weather also rolls in for autumn...it usually comes with the Santa Ana winds and fire season, it was 99F here yesterday and last week we had cool days right down into the high 60's.  This will go on through Nov.  We will have some more cool weather coming in soon so  I picked up some organic apples, yesterday craving to bake something sweet and appillie ' is that a word ;)  Not far from here in the mountains is a bed and breakfast town that is known for it's apple orchards, fun place to visit and pick up some apples.


Sylvia

dmsnyder's picture
dmsnyder

I just have to quit procrastinating about learning to make frangipani and other tart fillings. it is definitely getting to be tart season. We still have plums, and apples are starting to come in.


And, hey, it's not even 100ºF here!


David

wally's picture
wally

I really like the look of that crumb and from your formula it is indeed a wet dough - I suspect you poured in into the bread pan.


I made my first rye using altus last week and because I didn't weigh it before soaking it in water, I had no way of determining how much I had increased the overall hydration.  However, instead of a dough I could air shape, I had one that was more like a batter.  But what a wonderful rye it produced. 


I have my starter out and plan on a bake tomorrow and had thought about planning on a 85 - 90% hydration dough.  But looking at your wonderful loaf and formula, I may be a little more bold in the total amount of water I use.


Thanks for the timely inspiration!  The desserts, are, as usual, something I'd hope to find in a very good restaurant or pastry shop.


Larry

LindyD's picture
LindyD

I've never seen such a lovely tart.  It is truly exquisite.


Of course, your rye looks pretty good, too!

hansjoakim's picture
hansjoakim

Thanks everyone!!


Mini: Hehe! Yeah, the unplugged sink usually does the trick! :D Especially rye doughs that you can literally pour down the drain. Shock tactics ;)


Larry: Thank you so much! There is a lot of water in the dough, but there's also plenty of thirsty seeds. The dough was very sticky but far from runny. To get the dough into the loaf pan, I dipped my hands in water and gently shaped it into a cylinder, then placed it into the pan. If you're doing a straight 100% rye with no seeds or soakers, I would aim for somewhere between 90% and 95% hydration for the rye flour I'm using. Keep it loose and sticky but firm enough so that you can shape it easily with wet hands (and make sure you blog about it on TFL afterwards).


Thanks again all!