Do you mean, "Pain Normande" like the one shown in
http://www.maison-cousin.com/MaisonC...ope.asp?pain=8
( Baguette Normand), or "Pain Normand" like the one shown in
http://www.maison-cousin.com/MaisonC...ope.asp?Pain=3
?
I was confused because the ingredients of both don't have apple cider
and the other source gives the deffinition of "Pain Normande" as "rye
bread" in English. However, Chez Madelaine Cooking School said "Pain
Normade" is whole grain bread with apples (
http://www.chezm.com/chezm/workshopstyle.htm ).

Finally I found a source about "Pain Normade" that is close to what
Maison-Cousin (the first two links here) calls -- no apple cider is
mentioned. Here it describe that
".. This bread is the French baguette returned to authenticity, made
with only starter, water, salt, and unbleached locally milled flour. Le
pain normand begins as a wet dough which, as it goes through a long,
cool fermentation, springs to life with the force of the levain, or
starter, which is a mixture of wild yeasts and acid-producing bacteria.
It has a deep, satisfying crust and a creamy interior full of the
uneven holes that are the signature of a good levain--or
sourdough--bread. "

"Roy" > wrote in message
oups.com...
> 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.
> Roy
>
I think I understand that you are trying to save the (sourdough) organisms
from harm by adding the cider at the dough stage, but in the recipe I have,
the cider makes up all the liquid, what would come before the dough stage?

Hutch

> wrote in message
oups.com...
> Do you mean, "Pain Normande" like the one shown in
>
http://www.maison-cousin.com/MaisonC...ope.asp?pain=8
> ( Baguette Normand), or "Pain Normand" like the one shown in
>
http://www.maison-cousin.com/MaisonC...ope.asp?Pain=3
> ?


Nope, I got the apple one from the book "Bread Alone" and it is also
featured at Kens Bakery: http://www.kensartisan.com/breads.html though they
don't have a picture, but do list apples, cider, whole wheat and rye as
ingredients....

hutchndi

> Apple bread, pain normandie
>ingredients are organic wheat flour, organic rye flour, organic apple cide=
r, water, apples, sea salt.

That makes sense...It is not what I expected
It is contrary to my knowledge on the authentic normandy bread made
by using just full flavored apple cider as liquid in the dough..Then
the dough is formed into a batard and then given a single wide slash
(cut longitudinally) before baking.
..
> http://www.kensartisan.com/bre=ADads.html
..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

On Thursday, June 9, 2005, at 03:58 PM, Gonorio Dineri wrote:
>
> 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

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

>> 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.

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

For reference, the first stage of Ortiz's Sourdough Apple Bread consists
of 1 medium-sized apple cut into pieces, 3 tbsp sugar and 2 tbsp water,
combined and let rest covered in a warm place for 8-10 days until
"highly alcoholic and carbonic gas starts to develop".

Greg

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