* Exported from MasterCook *
Bread, Apple Cider Levain Loaf
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
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Starter:
6 cups tap water -- approx, divided
6 cups all-purpose flour -- approx, divided
1/4 tsp. active dry yeast
Culture:
1/4 cup starter
3/4 cup bread flour
1/4 cup apple cider
Dough:
culture -- all
2/3 cup water
3 1/4 cups bread flour
3/4 cup apple cider -- at room temp, (8 oz.)
1/2 cup dried cranberries -- (2 oz.)
2 tsp. kosher salt -- ( 1/2 oz.)
Canola oil -- for greasing
1/2 cup ice cubes
Heat water to 115F. Apple cider shoud be at room temp.
Tart and tangy with apple cider and dried cranberries, this
flavorful, naturally leavened white bread can also be made without
those ingredients; simply substitute the same amount of water for the
apple cider and omit the cranberries.
Starter: In a large bowl, stir together 2/3 cup water, 1/4 cup plus 2
tbsp. all-purpose flour, and yeast until a smooth paste forms; cover
with plastic wrap, and let sit for 24 hours. Repeat this process for
the next eight days, adding 1/3 cup each water and flour the second
and third days and 3/4 cup each the remaining days, to make the
starter (which you can keep alive, in the fridge, by adding the same
amounts once weekly.
Culture: On the 10th day, place 1/4 cup starter in a bowl and stir in
1/3 cup water, 3/4 cup bread flour, and 1/4 cup apple cider to create
sourdough culture; let sit for 12-24 hours, until ready to bake.
Dough: Uncover culture and add 2/3 cup water, 3 1/4 cups bread flour,
3/4 cup cider, along with cranberries and salt. Stir until dough
forms; let dough sit to let flour hydrate, about 20 minutes. Transfer
dough to a floured surface, and knead, using a bench scraper to help
remove dough from surface, until smooth and elastic, about 10
minutes. Transfer to a greased bowl; cover with plastic wrap, and
place in a cold oven. Let rest until slightly inflated, about 1 hour.
Transfer dough to a floured surface and flatten slightly. Fold top
and bottom edges toward middle. Return dough, seam side down, to
bowl; cover. Let sit until doubled in size, about 3 hours.
Repeat folding procedure, and place dough, seam side down, into a
greased 8" x 5" x 2 1/2" loaf pan, cover with plastic again, and
return to oven. Let sit until dough reaches top of the loaf pan,
about 3 hours. One hour before baking, place a cast-iron skillet on
bottom rack of oven; position another rack above skillet; place a
baking stone on top of it. Heat oven to 475F.
Using a razor, slash top of loaf at a 30° angle in four spots. Place
loaf on baking stone; place ice in skillet. Bake until brown, about
50 minutes; let cool before serving.
Source:
"This recipe first appeared in our May 2012 issue along with
William Alexander's story American Bread."
S(Internet Address):
"http://www.saveur.com/article/Recipes/Apple-Cider-Levain";
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Per Serving (excluding unknown items): 131 Calories; 1g Fat (4.1%
calories from fat); 4g Protein; 27g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Fruit.