Fermented Apple Loaf - a Story in Pictures
My latest fermented fruit loaf came out great, so I wanted to share. As Eric noted earlier, fermenting fruit is not for everyone, some people are uncomfortable with the concept, or concerned about safety. I'm having a good time with it, but "bake at your own risk" as they say.
The process took 6 days, counting an unfortunate error on my part. Ingredients:
1150g flour (whole wheat and white)
454g pureed apples with skin (washed :-)
Actually the numbers don't add up, I ended up with ~3000g of dough... I'm uncertain on the flour - I added things sporatically
Apples from a friend
whir them together with 300g water and 20g local honey. Let ferment in a warm place, like in the oven with the light on
Forget to check the oven before preheating. Melt plastic container. Discard and start over.
chopped apples before blending
an immersion blender wand works great
after 3 or 4 days there's lots of activity, bubbles and sweet alcoholic smell
After all the ingredients have been incorporated I left it outside on the deck all night to ferment. Here's the dough, nicely risen in the morning.
the dough was so sticky I wrongly let it proof on parchment paper. I couldn't get them free from it to turn onto the peel. I left the parchment paper stuck to the top and scored right through it. I wiped the score with a solution of honey and water. The next load is on a couche. Hopefully they won't stick. I used lots of flour and cinnamon as my non-stick agent. This is the first sojourn for my new proofing box. It's live with a heating pad under the plywood.
ready for delivery
They came out great. I'm really happy. Happy baking everyone!