Apple bread with Cider and Calvados – October bake with BBB

For October bake with the Bread Baking Babes. The choise couldn’t be better. First, the apples are in season. Also it has such wonderful aroma and taste!
I used Kelly’s recipe and followed it with small substitution. Instead of poolish, I made sourdough slevain replacing 1/4 teaspoon of yeast with 50g of sourdough starter (100% hydration). Apples were Ambrosia which are tender and juicy with a sweet, honeyed flavor and low acidity. They also hold their shape and flavor when cooked making them perfect for pies, tarts and baked apples. That’s why i used them for this recipe.
The rest is as according to the original recipe.

Apple Bread with Cider and Calvados

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makes 1 loaf
Poolish:
150 g strong white flour (bread flour), preferably stoneground (I used all purpose)
0.7 g (¼ tsp) instant yeast*
150 g dry cider
*or 50g of mature sourdough (100% hydration)
-Add the flour and yeast to a bowl and mix thoroughly. Whisk the cider into the flour/yeast mixture. Cover with plastic wrap and leave at cool room temperature overnight, 12-16 hours. Poolish will be bubbly and should have risen and fallen slightly in the center when ready.
Final dough:
300 g strong white flour (bread flour), preferably stoneground (I used 150g bread flour and 155g fresh ground sifted sprouted white wheat)
50 g whole meal (dark) rye flour, preferably stoneground (I used 55g fresh ground sifted rye)
0.9 g (¼+ tsp) instant yeast
150 g water (I added an additional 20g water to make up for the extra bit of flour)
9 g (1½ tsp) sea salt

-mix the yeast and flours thoroughly in the bowl of a stand-mixer fitted with a dough hook. Heat the water to lukewarm (approximately 35°C/95°F). Add the water and poolish to the flour/yeast mixture and knead on low for 13 minutes. Add the sea salt and knead for 7 more minutes at med/low speed.

-cover with plastic wrap or a shower cap and leave in a warm place (ideally at 24ºC, 75ºF) for about 90 minutes, until doubled in size. Meanwhile, prepare the apple mixture to give the apples time to cool before you need to use them.

Filling and baking:
Apple Mixture:
5 g (1 tsp) unsalted butter
150 g cored, peeled and diced eating apple*
5 g (1 tsp) soft dark brown sugar
25 g calvados

*Choose a more tart, firm variety, such as a Cox (I used 2 Fuji apples, delivered that morning in my CSA box)

-heat up the butter in a pan, add the diced apple and then sprinkle over the sugar. Sauté until golden brown, stirring occasionally. Pour over the calvados and continue cooking until the pan is dry. Set aside to cool.

-tip the dough on to a lightly floured surface and knead lightly. Add the cooled diced apple and fold it into the dough. Do this in stages to ensure that the apple is mixed in as evenly as possible. Shape the dough into an oblong loaf round and place it in a lightly floured lined proving basket or floured cloth. Cover with a cloth and leave in a warm place for 75-90 minutes until doubled in size.

-add a baking stone to an oven and preheat to 250ºC (475ºF) for at least 30 minutes. Cut up a thin apple slice for the top of the bread. Gently turn the loaf onto a parchment lined baking sheet or peel and gently press the apple slice in the middle. Slide the loaf onto the baking stone. Heavily spritz your oven with a water spray or cover the loaf with an inverted roasting pan sprayed with water. Bake for 15 minutes, turning down the temperature to 200ºC (400ºF) after 5 minutes. Remove roasting pan and continue to bake for another 25-30 minutes until the bread is golden and hollow sounding when thumped on the bottom and has reached an internal temperature of about 205ºF.

-remove to a wire rack to cool completely before slicing.

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WBD 2019, Vinschgauer Paarl – Ржаные лепешки Южного Тироля

2019. Another year has passed and here we are again.
World Bread Day, October 16, 2019. The rules are the same: you bake on October 16th and submit your result to Zorra.

In the love of the bread baking and for World Baking Day I want to show this year a sourdough bread that I learned to bake many years ago. But anyway, I try different recipes and make some changes to it. Love their flavaor and texture. They are great for eating with pate or soft cheeses as well as for soups or salads.

Vinschgauer Paarl

World Bread Day, October 16, 2019

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Ingredients
For the sourdough
150 g light rye flour
20g sourdough rye
120 g of warm water (40°C)

Main dough
sourdough
8 g of caraway whole seeds, dried
8 g fennel whole seeds, dried
2  teaspoons fenugreek leaves, ground (or 2g fenugreek seeds*)
6g of cumin whole seeds
280 g light rye flour
60 g of rye meal
120 g  AP  flour
12 g  wheat germ
12 g  salt
400 g room temperature water (25°C)

*seeds have stronger taste, with leaves the bread is milder, but seeds are good substitute too

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Method:
– mix the sourdough ingredients together lump-free and cover with plastic wrap for 16 hours at room temperature.

-on the baking day, crush the fennel and caraway seeds with the fenugreek leaves in the mortar. Mix the flours, the meal, the germ, cumin seeds and the spice mixture well and mix for 3 minutes with the water and the sourdough in the food processor at the lowest level. Then add the salt and continue to knead for 5 to 8 minutes on the slowest stage. Then knead for 2 minutes at a faster speed. The dough should be very soft, the dough temperature is about 27°C.

– cover the dough in a lightly oiled bowl with a cloth and let it rise for one-two hours at room temperature  untill the dough increases visibly in volume.

-dump the dough onto a floured work surface and divide it into four equal parts to almost 300g. Divide each part in two, make balls and then flatten. On a baking sheet with baking paper, position the four dough pieces so that two of them “grow together”.  take some flour and pass the flour lightly by hand onr the dough pieces and let them rise until they open  60 – 90 minutes until clear cracks appear on the surface.

-meanwhile preheat the oven with baking stone to 250°C . Depending on the stone thickness this takes up to 45 minutes!

-when the pieces of the dough are ready, put them on the pre-heated brick with the baking paper without the tin. Cook with plenty of steam for 5-7 minutes. Drain the steam by opening the oven door. Now reduce the temperature
to 220°C and bake in another 20-25 minutes.

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-remove from the oven and allow to cool completely on a wire rack.

In Russian
Ржаные лепешки Южного Тироля
Ингредиенты:
Закваска
20 г ржаной закваски 100% влажности
120г теплой воды (40°С)
150г сеяной ржаной муки (light rye flour)
Основное тесто
закваска
8г зёрен тмина
8г зёрен фенхеля
2г зёрен кориандра
2 чайной ложки сухих листьев голубого пажитника (или 2г семян*)
6г семян зиры
280г ржаной сеяной муки
60г ржаной крупки
120г пшеничной муки общего назначения
12г свежих зародышей пшеницы
12г соли
400г воды комнатной температуры (25°С)
*семена пажитника обладают более сильным ароматом. Ими можно заменить сушенные листья, но вкус и запах у лепёшек будет немного другой.

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Приготовление:
– накануне выпечки вечером смешайте в миске ингредиенты для закваски. Прикройте и оставьте подходить на 14-16 при комнатной температуре.
-на следующий день, смешайте зёрна тмина, фенхеля, кориандра и зиры и обжарьте их на сухой сковороде до появления аромата. Поместите в ступку, добавьте сушеный пажитник и измельчите.
-смешайте в деже миксера все сухие ингредиенты. Добавьте к ним воду и закваску, замесите в течение 5 минут тесто. В конце добавьте соль и продолжайте замес ещё 2 минуты. Тесто будет довольно влажным, температура теста примерно 27°С.
-поместите тесто в слегка смазанную маслом миску, накройте пищевой плёнкой и дайте подойти в течение 1.5 – 2 часов. Через это время тесто прилично увеличится в размере и покроется пузырьками воздуха.
-присыпьте рабочую поверхность мукой, выложите тесто и разделите его на 8 частей, каждая по 150г. Скатайте в шарики, потом слегка приплюсните их рукой. Разложите на противне по две лепешки вместе, покрытом пекарской бумагой, оставляя небольшое расстояние между ними.
– накройте лепешки плёнкой или полотенцем, оставьте подходить ещё на час-полтора. Поверхность лепёшек покроется трещинками. Это и будет говорить о их готовности к выпечке.
-разогрейте духовку с камнем до 250 °С и выпекайте первые 5-7 минут с паром. Затем откройте дверцу духовки, выпустите пар, уменьшите температуру до 220°С и выпекайте ещё примерно 20-25 минут.
– готовые остудите на решётке.

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based on the recipe of  the Wagners

Chestnut Bread

When chestnut are in season, I buy them at the farmers market, roast in the oven, peel and them add to dishes. They are delicious in soups, stews, stuffing and in breads. This recipe is one of my favorite fall breads.

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Levain
200g mature wheat sourdough starter, 100% hydration
125ml warm water (32C)
½ tbsp. honey
50г wheat bread flour
70г dark rye flour

Final dough
all the levain
125ml warm water (32C)
490g wheat bread flour
245g chestnut puree*
90g walnuts
15g see salt

chestnut bread

Method

– In a stand mixer dissolve the sourdough starter in the water. Add honey, rye and wheat flours. Cover and let stand overnight in room temperature (24C) for 8-10 hours
– next morning. Add waterand flour to the levain. Let stand for 20 minutes then mix on low speed with the dough hook attachment for 5-7 minutes until dough cleans the bowl and is smooth and elastic. Add chestnut puree and walnuts. Mix for a couple more minutes. Take the dough on the work surface and knead it on the oiled surface for 10seconds, ending with the dough in a smooth, round ball.
-proof at room temperature: place the dough in the bowl, cover the bowl with plastic wrap and leave for 2 – 2.5 hours.
– bench rest: Lightly flour the work surface, shape dough into a round, cover with inverted bowl or moist towel, and let rest for 20 minutes.
-flour a linen-lined banneton. Shape the dough into a boule or baton. Place it seam up down in the banneton. Wrap loosely but well with plastic wrap. Let the dough proof for 1 to 1.5 hrs until almost doubled in height.
– meanwhile, preheat the oven, with baking stone, to 235°C (450°F).
– upturn the loaf onto a semolina-dusted baking peal. Using a sharp blade, slash the loaf diagonally two or three times. Bake for 15 minutes with steam, and another 25-30 minutes or so without steam until it is richly browned and sounds hollow when it’s thumped on the bottom. Let the bread cool on a rack.

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*to make chestnut puree, combine 170g of roasted chestnuts and 80g water in food processor and puree until the mixture is smooth and has the consistency of a thick spread.

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