The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Aux Pommes

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Floydm's picture
Floydm

Pain Aux Pommes

I'm in the middle of reading The Village Baker and I came across his recipe for Pain Aux Pommes. His recipe is ridiculously complicated, at least for the home baker, with a special starter make from apple cider and all. I wasn't interested in going to that length, but the idea of an apple sourdough bread sounded very interesting so I made something up today. It was wonderful!

I did my standard sourdough, with about 1 tablespoon of olive oil, 1 tablespoon of salt, to three cups flour (1 cup whole wheat, 2 cups bread flour), 1 cup water, and 1 cup of starter. While the first rise was happening I peeled, cored, and chopped up two granny smith apples and sauteed them in a couple of tablespoons of butter for about 5 minutes. When they had cooled, I split up the dough and pressed some of the apples into the flattened dough. I then shaped them, let them rise, and baked them as normal.

I thought it was excellent. The sourness of the apples emphasized the sourness of the dough. I've eaten about a half a loaf either straight or with butter this evening, and I am about to go and have another slice.

HokeyPokey's picture
HokeyPokey

Floyd


I have tried this recipe - http://foppish-baker.blogspot.com/2006/05/pain-aux-pommes.html - a number of times, and every time the bread turned out delicious!! I've also tried a variation with pears instead of apples and omitting apples from the final dough - perfect result, every time


 


HP