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Submitted by Bart on January 14, 2008 - 1:23am

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 

 

 

‹ Pain de Campagne Hamelman bakes very high ›
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Submitted by browndog on January 14, 2008 - 6:41am.

Beautiful picture, Bart.

Beautiful picture, Bart.

Did you used dried apples or fresh? 

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Submitted by Bart on January 14, 2008 - 9:28am.

Thanks browndog! I used

Thanks browndog!

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

I will post a pic of the crumb too.

 [url=http://www.ladiesfromneptune.com//]ilovebreadblog[/url]

 

 

Bart

 

Submitted by Uberkermit on January 14, 2008 - 3:08pm.

How's it taste?

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. 

Submitted by jkandell on August 29, 2010 - 10:08pm.

try making your own "cider"...

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.

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Submitted by Bart on January 15, 2008 - 1:28am.

Thanks!  I gave a loaf to

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

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