Normandy Apple Bread
Bread - Normandy Apple Bread
Main recipe | ||
Weight | Ingredient | Baker's % |
725.81 | Wheat flours, bread, unenriched | 90.00% |
80.65 | Wheat flour, whole-grain | 10.00% |
548.39 | Water, tap, drinking | 68.00% |
16.13 | Salt, table | 2.00% |
8.06 | Leavening agents, yeast, baker's, active dry | 1.00% |
120.97 | Apples, dried, sulfured, uncooked | 15.00% |
1,500.00 | Sub total | 186.00% |
Weight | Ingredient | Baker's % |
145.16 | Wheat flours, bread, unenriched | 18.00% |
87.10 | Water, tap, drinking | 10.80% |
232.26 | Sub total | 28.80% |
Final stage | ||
Weight | Ingredient | Baker's % |
580.65 | Wheat flours, bread, unenriched | 72.00% |
80.65 | Wheat flour, whole-grain | 10.00% |
461.29 | Water, tap, drinking | 57.20% |
16.13 | Salt, table | 2.00% |
8.06 | Leavening agents, yeast, baker's, active dry | 1.00% |
120.97 | Apples, dried, sulfured, uncooked | 15.00% |
232.26 | 28.80% | |
1,500.00 | Sub total | 186.00% |
This Formula is from one of the greatest bread book "BREAD" it has been on my baking list for so long, as im too lazy to dried apple myself i have been putting it on hold till my dried apples supplies arrive.
Pre-ferment
I mixed it all with a little bit of liquid levain the night before i retired, it took around 8 hours to double and ready to go.
Final Dough
1) combined all ingredients except salt, yeast and dried apple.
2) Autolyse for 40mins
3) Add Yeast and Salt and mixed with Pincer Method. Its fully incorporated with another 10 in bowl S&F.
4) S&F @ 30mins mark sprinkle dried apple on top
5) @ 60min Incorporate dried apple by squeezing and S&F
6) @80min Last S&F
7) its ready to be divided @ 115min
Divide
Divided into two piece and pre-shaped it into a boule. I was gonna let it rest for 20 mins, but I was too concentrated on my fishing games. It ended up with almost an hour on the bench.
Final Proof
30 mins on the bench, I guess it must have something to do with the prolonged rest. at 30mins mark it already looked like its ready for the oven.
Bake
Baked in a dutch oven, at 240C for 30mins covered and 25 uncovered.
From the pic, one of them has a paler crust which I suppose is becoz of it has run out of food for my little yeast.
This post has been submitted to YeastSpotting [1].