bbd #2: rustic apple bread – rustikales Brot mit Cidre und Apfelstückchen

Columbusfoodie is the host of the second bread baking day, the new monthly bread event created by zorra. After herbs it is fruit in any form we should include in a bread recipe.

Fruit breads tend often to be sweet breads, something I wanted to avoid here – I wanted to bake a "real" bread. Flipping through my bread books I stumbled upon a very nice looking crusty apple baguette in the book Tours de mains, Pains spéciaux by Christian Vabret, a french baker and Meilleur Ouvrier de France Boulanger.

The dough is made with a poolish in which french cider is substituted for water, small pieces of dried apple rings are added towards the end of the kneading.

Brot mit Cidre und Apfelstückchen

Here is my result: a very pleasing bread with a nice rustic crust and an open crumb.

Brot mit Apfelstückchen und Cidre, Scheiben

The small apple pieces scattered in the dough help the bread to stay
fresh for about 3 days on the kitchen counter without a plastic bag.

Das Rezept auf Deutsch findet sich in meinem Brotkasten.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Rustic Apple Bread
Categories: Bread, Fruit
Yield: 2 Breads

Ingredients

H POOLISH WITH CIDER
150 ml   French cider
150 grams   Dark wheat flour (french: type 80, german: Type
      -812)
2 1/2 grams   Fresh yeast
H FINAL DOUGH
600 grams   Dark wheat flour
300 grams   Water
2 1/2 grams   Fresh yeast
2 tablesp.   Wheat germs
1 teasp.   Malt syrup
12 grams   Salt
25 grams   Dried apple rings

Source

  modified after
  Christian Vabret
  Tours de Mains, Pains spéciaux
  Edited *RK* 07/17/2007 by
  Petra Holzapfel

Directions

Disperse the yeast in the cider, add the flour and mix until smooth. Cover and let stand for 5 hours at room temperature.

For the final dough add flour, dispersed yeast, water, poolish, wheat germs and malt syrup to a mixing bowl and knead on first speed for 5 minutes, then add the salt and mix for 12 minutes on second speed. In the last minutes add the diced apple rings.

Turn out the dough and put it into an oiled bowl. Cover and let ferment for 75 minutes.

Divide the dough in 2 halves and let rest for 10 minutes. Shape into baguettes and place them seam side up between folds of baker’s linen. Cover and let ferment for about 80 minutes.

Lightly dust them with flour and score diagonally across the top with a sharp blade.

Bake with steam at 235°C for about 30-35 minutes using a baking stone.

This bread goes well with cheese, especially ripe Camembert or Brie.

It stays fresh for about 3 days on the kitchen counter.

=====

8 Antworten auf „bbd #2: rustic apple bread – rustikales Brot mit Cidre und Apfelstückchen“

  1. Das sieht aber gut aus! In welchem Winkel schneidest Du denn das Brot ein, dass die Einschnitte so gleichmaessig aufgehen?
    Ich hab fuer dieses Event auch ein Brot mit Aepfeln gebacken. Leider kann ich die Fotos erst runterladen, wenn meine Kamera fertig repariert ist…

  2. Hallo Eva,
    ich halte die Klinge sehr flach. Ich schneide also sozusagen eine „Tasche“, die fast parallel unterhalb der Außenhaut des Teiges verläuft.
    Bin schon sehr auf dein Brot gespannt!

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