Pain Normand

The formula used here is a modification of the one described in hamelman’s bread: a baker’s book of techniques and recipes.

Whisk the water , cider and starter in a bowl until the mixture was thoroughly mixed and slightly frothy.

To this mixture was add the flours , salt and yeast.

Use dough whisk was used to fully incorporate all the ingredients.

Let stand on the counter for twenty minutes.

Put in a stand mixer with a dough attachment.

Knead for 3 minutes , adding the minced dried apple bits.

Put in a lightly oiled bowl , covered , and let rise for about three hours , folding once.

Divide in half , let rest again for 15 minutes , then form into two loaves.

Let proof again until puffy , about 1 1 / 2 hours , depending on how strong your starter is.

Using a peel , slash and transfer to a hot stone and bake with steam for 30 minutes at 450 degrees.

all-purpose flour, whole wheat flour, water, hard alcoholic cider, salt, dried yeast, sourdough starter, dried apples