The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Multi-Grain Cider Bread

Isand66's picture
Isand66

Multi-Grain Cider Bread

 I have not had much time to post lately since I returned to work full time a two months ago, so this one is from a couple of weeks ago.

I wanted to make a hearty loaf and I decided to use some of the Angry Orchard Hard Cider I had on hand.  Normally I would create a soaker with the grains but this particular mix from KAF is fine to just add to the main dough ingredients as is.  The Harvest Grain mix contains whole oat berries, millet, rye flakes, sesame seeds, and sunflower seeds.

The end result of this particular mix of whole grains and flours was a nice tasty loaf with a moderately open crumb and a nice thick crust perfect for a cold winter night.

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Formula

Multi-Grain Cider Bread (%)

Multi-Grain Cider Bread (weights)

Download the BreadStorm File Here.

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Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, Harvest Grain blend and Hard Cider together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and walnut oil, and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Crumb


 

Comments

nmygarden's picture
nmygarden

Ian, this looks wonderful! I made a MG bread last week with Harvest Grains - nice combo of seeds and grains. Your crumb is a bit more open than mine. How much can you taste the cider?

This week's is a 50/50 BF/Spelt loaf with Fat Tire Ale and toasted walnuts. Bulk fermenting and as we speak, time for a SF.

Always a treat to see what you bake... Stay warm,

Cathy

nmygarden's picture
nmygarden

Ian, it's always a treat to see what you bake. This one looks like a winner. How much can you taste the cider?

Cathy

Isand66's picture
Isand66

Hi Cathy and thanks for the comment.

Actually in this one the cider didn't come through as much as I thought it would.  I think if I used the cider for the starter/levain it would have really come through.

It was still very tasty though and worth trying if you get a chance.

Thanks,

Ian

hreik's picture
hreik

And I bet also delicious.

Isand66's picture
Isand66

Thank you for your kind words hreik.

dabrownman's picture
dabrownman

This multigrain and nut bread has to be tasty. Well done.   I see there is more snow coming to the NE  - yikes ...it must be starting to pile up but it does make for perfect baking weather.

Lucy says Hi to her Island buddies.

Happy Baking Ian

Isand66's picture
Isand66

Thanks DA.  This one was tasty.  We are still not sure how much snow if any we will get.  The previous snow finally started to melt a little so I'm not look forward to more.

Max and Lexi and the kitties all say hi to Lucy and wish they could take a nice snooze by the pool in that warm AZ weather :).

Regards,
Ian

a_warming_trend's picture
a_warming_trend

I had the very same experience when I baked with cider: Not as prominent a flavor as I would have expected! I tried using apple juice concentrate in the levain, and that increased the apple effect a bit. That's a fantastic crumb for a sandwich!

Isand66's picture
Isand66

Thanks for your kind words.  I had the same thought for next time to increase the apple flavor.  I think the more "white" flour you use the more prominent the apple cider flavor would be as well.  When you start adding more whole grains and darker flours those flavors tend to take over.

Regards,
Ian

ANNA GIORDANI's picture
ANNA GIORDANI

Ecco, questo pane lo assaggerei molto volentieri....me li spediresti un paio di filoni  in Toscana??

Complmenti, come sempre esecuzione straordinaria.

Con simpatia, Anna

Isand66's picture
Isand66

La ringrazio molto per le sue cortesi parole. Saluti,

Ian