Comments on: Apple Cider Bread

By: Jessica

Jessica — Wed, 28 Oct 2020 00:33:37 +0000

If I would like to just use sourdough starter instead of part yeast. How much starters should I use？

By: Julie Brennan

Julie Brennan — Sat, 13 Oct 2018 11:35:16 +0000

Hello Ed & Marieke! Thank you for your great site! Cider question: Is the cider in this recipe fresh or fermented ? I am in upstate NY and we purchase Apple cider by the gallon((3.78L)—-so I was going to use that, but I began to think that maybe in Holland, the cider is bottled/fermented. My preferment is waiting and the apples ready, so I am going to use the fresh cider—-it may not matter. I will let you know how it goes! On another note—-THANK YOU for saving my 1 yr old Rye Levain! It went from a alcohol-flooded mess to a fruity aroma—bubbly & happy! I am using it in this cider bread!

By: Abe Pantierer

Abe Pantierer — Fri, 12 Oct 2018 13:21:04 +0000

In reply to Weekend Bakers. Thank you!!

By: Weekend Bakers

Weekend Bakers — Fri, 12 Oct 2018 06:30:17 +0000

In reply to Abe Pantierer.

Hello Abe,
It is no exact science, but on average about 3 to 5 mm or o.1to 0.2 inch.

Enjoy your baking

By: Abe Pantierer

Abe Pantierer — Fri, 12 Oct 2018 01:15:42 +0000

How thick do you cut the apples?

By: Weekend Bakers

Weekend Bakers — Tue, 16 Jan 2018 14:52:38 +0000

In reply to Douglas.

Hi Douglas,
We do not fully understand exactly why you would want to do this, but we would only advice doing it if the dough is still ‘cooperating’ and does not resist the S&F because that could damage the dough.

By: Douglas

Douglas — Sat, 13 Jan 2018 04:08:22 +0000

Would it be okay to add 2 more stretch and folds with 45 min rests in between before shaping or does the gluten development ruin the loaf?

By: Weekend Bakers

Weekend Bakers — Fri, 07 Jul 2017 17:12:13 +0000

In reply to Shirley Bak. Hi Shirley, The flour on top is the (organic stone ground) bread flour we use for a lot of our breads.

By: Shirley Bak

Shirley Bak — Sun, 02 Jul 2017 16:38:03 +0000

I love the bread & recipe. May I ask what flour is that on the surface of the bread. Thank you

By: Weekend Bakers

Weekend Bakers — Tue, 23 Aug 2016 12:28:29 +0000

In reply to Celine.

Hi Celine,
Yes, the 2,4 is the same as 2.4 (in Holland we use the comma, but I corrected it, so thank you for noticing).
Yes you can use yeast for the preferment, but if you are going to leave ut for 12 hours, like the recipe states, you should use a tiny quantity. You should use about 0.2 grams of yeast, which is less than 1/8 of a teaspoon.
Your last question is harder to answer without seeing your oven and knowing its exact workings. We do not think it will be a problem doing it this way but we do have some useful tips for you that might also help: www.weekendbakery.com/posts...your-oven/

Happy baking and lots of loaves!

Marieke & Ed

By: Celine

Celine — Thu, 18 Aug 2016 03:12:55 +0000

Hi my darling,

I have some questions here, please help.

1) May I know for the ingredients of the loaf, the instant yeast measurement “2,4 g” does it mean 2 to 4 grams or 2.4 grams?

2) For the starter, we need 18 g of sourdough culture, what if I do not have the sourdough culture, what is the substitute for it and what will be the substitute’s measurement. (can I use instant yeast for replacement and if can, what will be the instant yeast measurement)

3) For the baking stage, when we use the baking tray for steaming purpose, and place the tray on the floor of the oven, will it reduces or blocks the heat from bottom heat and does it create an issue that the upper part of the bread baked quicker than the bottom part of the bread?

Looking forward for your reply.

Thank you very much and wish you have a nice day : )

Celine.

By: Weekend Bakers

Weekend Bakers — Thu, 18 Sep 2014 16:36:40 +0000

In reply to Pam.

Hi Pam,

Thank you for sharing that all sounds totally inspirational! Love the combination of apple and pecan (love pecans with lots of things!) and would not have thought to combine it with focaccia.

Happy apple bread baking!

Marieke

By: Pam

Pam — Mon, 15 Sep 2014 21:37:18 +0000

Looks great! I’ve also been experimenting with apple breads (www.thebreadshebakes.com/2014/07/apple-bread-recipes/) using apple pieces of various shapes and forms. I used fresh grated apple for my first loaf, then dried apple pieces (like above), but also fresh apple slices mixed with pecans. I personally really liked the apple and pecan focaccia bread. It’s a bit awkward to knead the fresh apple slices into the dough, but the baked loaf is beautiful, moist and has an almost perfect level of sweetness.

By: Apple Cider Recipe Inspiration Board « DuoParadigms Public Relations & Design, Inc.

Sat, 29 Sep 2012 13:55:14 +0000

[...] with Apple Cider Cream Cheese Frosting | That’s so Michelle…: Apple Cider Floats | Apple Cider Bread | Weekend Bakery | Desserts for Breakfast: Apple Cider Donuts /* Next article [...]

By: Weekend Bakers

Weekend Bakers — Sat, 12 Mar 2011 11:41:14 +0000

Hi Gregoire,
That is so inspirational, I must try that too! It’s the same brainwave I have sometimes, wanting to put recipes in a bread. Same with the muesli and yogurt. I want to put the breakfast I normally eat in bread or muffin shape so I can eat it on the go.

Would love to know if you taste any difference in the bread when using different types or qualities of cider.

Thanks so much for sharing and good luck with your baking class!

Marieke

By: Gregoire Michaud

Gregoire Michaud — Sat, 12 Mar 2011 10:24:48 +0000

Very nice! Great minds must think alike then – I am holding a baking class in 2 weeks time and one of the bread is Cider raisins, bacon and coriander + bites of apple here and there – the whole cider/pork/coriander/apple thing came to me after I cooked a pork roast in the oven deglazed with cider and chunks of apple.

Very yummy! Just like your awesome cider bread! 🙂