September 21, 2021 - 1:39pm
Pain Au Cidre (Cider Bread) from The Rye Baker by Stanley Ginsberg
My latest bake is the Pain Au Cidre from The Rye Baker by Stanley Ginsberg.
The bread dough that killed my KA6qt. ;-), it died at the 7 minute mark during the mix so...onward I went.
I really like this bread, The crumb has nice notes of apple from the cider, a nice mild rye bite with a mild yogurt undertone. The crust is thin with a nice chew and has a pleasant roasted/raisin taste.
All in all I like it and would bake it again.
Recipe and process are below for those that are interested.
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Comments
Very nice bake Tony. I like the idea of the apple cider especially this time of year when apples are being harvested here. You mention yoghurt undertones, I was expecting this loaf to have yoghurt in it, but it doesn’t. So I guess you were able to bring out the lactic acid in the fermentation.
Benny
Thanks for the complement. With the exception of not completing the kneading in my mixer I try to follow the recipe as closely as possible.
Tony
Those loaves look delicious!
I have been wending my way through The Rye Baker and this one has been on my radar. Sorry to hear about the mixer. I have been mixing The Rye Baker recipes by hand and it is quite a workout!
Did you use a local hard cider or one of the national brands? Some of the national brand hard apple ciders I've had haven't been that good and none of the local orchards brew a hard cider.
Thanks, they were.
I plan to make more rye breads as well so I'm researching new mixers designed primarily for bread. When I purchased the KA 21 years ago I wasn't really focusing on bread just general purpose mixing.
I used Angry Orchard which I think is a national brand but I think you could use apple cider as a substitute due to the alcohol cooking off rather quickly but I'm no expert with the overall effect of the alcohol in the dough.
Tony