The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Normandy Apple Bread Hamelman

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Bart's picture
Bart

Normandy Apple Bread Hamelman

 

This came out really nice, it has apples and cider in it.  Also some whole wheat and stiff starter.

I wonder what the crumb will look like. 

Will taste it tonight, I can't wait! 

 Bart 

 

 

browndog's picture
browndog

Beautiful picture, Bart.

Did you used dried apples or fresh? 

Bart's picture
Bart

Thanks browndog!

I used fresh apples,read all about it on my blog :

I will post a pic of the crumb too.

 ilovebreadblog

 

 

Bart

 

Uberkermit's picture
Uberkermit

Hey! Nice loaf.  Let us know how it tastes... I tried this formula once before and actually was somewhat disappointed. The apple flavor didn't really permeate into the crumb except for if you happened to bite down on one of the chunks. Perhaps next time I try I will use more cider. I'm also curious how it worked out using fresh apples instead of dried, as Hamelman recommends. 

jkandell's picture
jkandell

The apple flavor permeated a lot by using an apple sour used instead of commercial cider, made by mixing apple sauce with sugar and letting it sit out for a week.

Bart's picture
Bart

Thanks!  I gave a loaf to my mother in law and she liked it a lot and found it a very tasty loaf.  She actually could not resist eating more slices as she used to.Personally, I think more apples would make this loaf have a better taste.  I made several Hamelman recipes and I feel that some of them would benefit from adding a little more dried fruit like raisins or in this case apples.But that is just my humble opinion. I like this loaf and will make it again in the future! ilovebreadblog