Pain Normand Food
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.
Provided by pammyowl
Categories Sourdough Breads
Time 5h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 777.2, Fat 2.4, SaturatedFat 0.4, Sodium 1971.9, Carbohydrate 167.7, Fiber 10.1, Sugar 19.1, Protein 21.2
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