This bread was a real experiment! I had some apples from the farmer’s market that I wanted to use, hard apple cider, and apple YW. I had also wanted to make another bread using oat porridge so I decided to do it all taking inspiration from the idea of apple/raisin oatmeal. This bread uses 5 different flours, oat porridge, sourdough levain, YW levain, raisins, hard cider, and grated apple. I kept the hydration at 55% because I was worried that the dough would turn to soup with all of the liquid from the oats and apple. The oats were not cooked, but were soaked overnight in the hard cider. The bread is about 40% whole grain.
| Add Ins | Weight of Add in |
| Grated Apple | 300g |
| honey | 30g |
| oats soaker (hard cider) | 240 |
| Oats | 144 |
| raisins | 150g |
| Total | |
| Flour added to final dough | |
| 906 | |
| T85 | 22% |
| Spelt | 15% |
| Whole Wheat | 7% |
| Rye calc | 3% |
| Bread flour calc | 53% |
| 3:00 PM | Mix final levain and pour cider over oats | |||||
| 7:00 AM | Autolyse (flour + water + apples) + take levain out of fridge | |||||
| 8:00 AM | Mix dough (levain, autolyse, oats), rest, mix and add salt and honey – first 100 slap and fold and 75 during second mix | |||||
| 8:45 AM | Letter fold on counter | |||||
| Laminate on counter (raisins) | ||||||
| Coil fold 4x | ||||||
| 2:00 PM | Preshape, 30min, shape, 30min, into fridge | |||||
| 3:00 PM | Into Fridge | |||||
| 10:00 PM | Bake 27 min at 485 and 22 min and 450 |
