The Fresh Loaf

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Apple Sourdough

_JC_'s picture
_JC_

Apple Sourdough

Apple Sourdough from Slow Dough Book by Chris Young

Few ingredients were adjusted 

 

40g Rye

80g Spelt

280g strong bread flour

70g Starter(100% Hydration)

320g Water

9g Salt

3g Ground Mixed Spice

3g Cinnamon Powder/Ginger/Nutmet(recipe calls for pumpkin spice)

180g Sliced(Cubes) Green Apple - Was baked @ 180°C for 15 minutes

 

 

-1 hour Autolyse
-Added starter and salt and mixed until gluten is developed..
-1 hour rest
-Mix spice and baked apple then add to dough and do coil folds or stretch and folds to add
-3x Coil folds/Stretch and folds with 30 to 45 minutes rest inverval
-6.5 hours bulk fermentation @ 22°C - 24°C deg room temp
-42 hours cold retard

Baked on baking steel (Oven is always fan on unfortunately for me) at 250°C for 20 minutes/200°C deg 25 minutes

 

Honey/Sugar may need to be added but over all happy with the flavour!!!

Comments

Benito's picture
Benito

That looks and sounds delicious Carlo, I bet your kitchen smelled amazing during that bake.

Benny

_JC_'s picture
_JC_

yes it does! Didn’t last long.. thank you!

gavinc's picture
gavinc

Looks very nice. I bet it tastes great.

Cheers,

Gavin

_JC_'s picture
_JC_

Thanks Gavin! Taste very good!

JonJ's picture
JonJ

The crumb looks great! Must have smelt incredible too.

So, no water is added, just the apple?

Cheers,

Jon

_JC_'s picture
_JC_

Yes it does! Oops missed it.. it’s on 80% hydration 

Lee Rosenthal's picture
Lee Rosenthal

can I sub whole wheat bread flour for 1/2 of the bread flour?  what adjustments?

and how much mixing with stand mixer when starter is added?

 

Thanks

_JC_'s picture
_JC_

yes you can, add another 3 to 5% on hydration then. for the mixing part it would be quick if you do an hour or 2 of autolyse roughly

3 minutes initial mix on low speed
rest for 30 minutes
3 to 5 minutes mix on medium speed and that should be enough.

Lee Rosenthal's picture
Lee Rosenthal

Thank you!

Lee Rosenthal's picture
Lee Rosenthal

can I sub whole wheat bread flour for 1/2 of the bread flour?  what adjustments?

and how much mixing with stand mixer when starter is added?

 

Thanks