This is inspired by one of the recipes from my bakery school. I remember how much I loved the smell of grated apples while making this bread at school. We grated about 10 kilos of apple altogether and it was incredible!
When apples start to hit the farmers market, you know it is fall! I know from practice that fruits are at their best when in season. I couldn’t think of anything else but this bread when I bought home a dozen of fresh apples. I love all sorts of apple things, like pies, cakes, sauces etc, but for now I’ll stick to the bread.
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The original recipe uses a levain to add flavor to the bread. Dry yeast is used to actually rise the dough. I though, why not use the levain to do both of these jobs, and that way, I can convert this into a complete sourdough.
Grated apples and soaked oats. Use any apple variety you like, grate using the larger side of the grater. If you grate them any smaller, it will make you dough sticker and harder to knead.
I had to give it a couple of tries to get it right! But at the end, it was all worth it. The crumb smells amazing scented with apple. And oats make the crumb softer. This loaf used an entire apple. So I think this is a great way to use up apples.
Unlike several other recipes, this bread is mixed with apple and soaked/cooked oats from the beginning. Yes this might inhibit gluten development to a certain extent, but that is expected. This was shaped in to vienna or made into a tin loaf for that reason.
You can use any sort of apple for this. But remember, some apples are juicier than others, so be mindful when adding water. The recipe only require 15% water as the moister is replaced by the apple and the soaked oats.
Bring the dough together on a floured surface. Use extra flour to dust, if necessary. The developed dough is less sticky.
Rolled oats are soaked in boiling water for 30 minutes. This will partially cook the oats and soften them. Make sure to cool it down before adding to the bread.
dough after the final fold. It has got much more strength now
The levain or the starter should be 50% hydrated. Depending on the room temperature, you can ripe it overnight. It it is warm, this might only take 5-6 hours. Make sure the levain is fully active.
I am baking this bread just like any other sourdough. I gave this extra steam though, at I wanted a good crust to form.
The previous loaf, lacked strength, so this is what I changed;
- reduced culture % and proved for longer
- did the initial mixing in the mixer
- did 3 folds at 30 minute intervals
- used steam when baking
Hope you will enjoy this bread.