Baked the Normandy Rye this morning adapted from Nancy Silverton's La Brea Bakery book. I converted to grams and adjusted amounts to match my stye of bread making. I didnt have hard cider so I just used regular apple cider.
Here is my adaptation.
PRE-FERMENT (8-10 hours before)
50g flour, white
50g flour, rye
20g barley malt syrup
1g yeast, instant
700g flour, bread
300g flour, rye
all the pre-ferment
Mix and shape however it works for you. I think you can impart even more flavor using hard cider or mulled cider. If anyone has a good mulling spice for cider post-it and lets see what kind of results we get.
I bake at 450 degrees farenheight for around 40-50 min, i pull the loafs at an internal temp of 200 degrees.