roy

Hutch , that Normandy Cider bread is definitely a yeast raised bread
and not a naturally leavened sourdough..
If you want to ask more info about bakers yeast raised breads better
query the alt bread recipes.....

hutchndi

Actually, the recipe reads:
Sparkling cider, at room temp (the non alcoholic variety, such as
Martinelli's)

hutchndi

brian mailman

martinelli's is gooooood. google on 'gravenstein'

b/

roy

Hutch....I think many yeast raised doughs can be converted to
naturally leavened sourdough. It is just a matter of tweaking the
recipe.
You will have to add the cider in the dough stage with the other
ingredients such as dough flour, salt , other requisite
ingredients.Then add enough active starter to complete the recipe.
Ferment it in bulk a few hours at room temperature then put it under
refrigeration ( if that is what you want). Then the next day scale it
up, mold,proof and bake.
But I don't expect that a naturally leavened pain normandie could have
the same bread volume as the traditional commercial yeast raised
version.
Roy

roy

organisms

have,


Normally even in the bakery they will never use French levain culture
for such purpose.
Converting a commercial yeast raised recipe to 100% sourdough with
cider as the liquid is somewhat tricky ,specially if they are using
liquid starters.

In your case,. make a trial bake and see how it goes.
I am not sure how your culture will interact with cider, To make it
simple, Consider the yeast to be replaced with starter and do the same
procedure as your original recipe and see how it goes..

Usually The baker will make Pain Normandy using bakers yeast but
add a portion of wheat sourdough,( or the fermented dough for
levain raised baguette or batard ( as the preferment/ or old dough')
to the recipe to improve the bread flavor.
That old dough constitute about a quarter of the total dough weight of
the pain Normandy.
Roy

hutchndi

..That bakery in the link is not using just cider as the doughing
liquid; rather they use lesser amount of ( half of the total dough
liquid is cider ) it but combines it with water,.Then they compensate
that by adding chopped dried apples..
This the way for you to go Hutch!

Roy

Wait, please dont finish with me yet, you sound like you have this figured
out, but I am still in the dark. Do you mean make a sponge first like I make
my sourdough bread now, but dilute the water by half with cider? Or are you
suggesting I add the cider in the dough stage?

Hutchndi

ellen wickberg

I've made it a couple of times. OK bread, nothing special and I don't
think worth the time.
Ellen

gonorio dineri

Hutch, First I'm gonna ferment some apples. I'm thinking of two batches -
one with kefir culture, and the other by dropping in a blob of my SD
starter.

I'll let the group know what happens.
G

will

Maybe a spot of unpasteurized vinegar would work for the apples...