STARTER:
I refreshed my liquid levain for the first time in ages - the last time I hadn't used it in ages it was a bit on the whiffy side and I ended up chucking the loaf as the loaf was also a bit whiffy and didn't rise that well, so I then fed it twice more and it sparked into bubbly life and came good again. Lesson learnt - fed it more often or make bread from it more often! This time after feeding it was full of life and not in the slightest bit whiffy :)
50g starter + 100g water + 125g flour - mix together and let ferment for at least 12 hours at RT, or until nice and bubbly.
My scales were still stuffed so I had to do all my measuring using cups again! Note to self - must try a new battery in my scales, or get a new set!
DOUGH:
1/2c rolled oats (50g) 1.75c bread flour (250g)
6Tbsp boiling water (100g) 3/4 tsp salt
1.25c grated apple (200g) egg wash
3Tbsp water extra (50g) fine oats for finishing
1c starter (100g) (3/4tsp fresh yeast)*
First up I soaked the rolled oats in the boiling water, then grated the apple. The recipe said to peel the apple, but I think you lose the best bits doing that so left the skin intact. The apples I am currently eating are called Ambrosia. They are a delicately, sweet, crisp apple full of summer (even though it is August - it is a bit scary how they keep apples fresh for so long), not unlike a Gala, but perhaps not so sweet.
Mixed the apple, levain, second measure of water and soaked oats, then stirred through so it was well mixed. Then I added in the flour and salt, and mixed till a rough dough formed. Covered it with a plastic bag and let sit for about 20mins. The dough was still super sticky after the autolyse so I added more flour until it felt right (total about 2.5c). This maybe due to the jucyness of the apples, or the fact I was using cups instead of weights?
I oiled the bench and kneaded the dough for 10 secs, then covered and rested about 10mins then kneaded again. Placed the dough ball into and oiled bowl, covered with a plastic bag and let it ferment at RT. I gave it a stretch and fold after 2.5hrs. The let ferment another 1.25hrs.
* I didn't add any yeast to the dough.
SHAPING:
On a lightly floured bench top I shaped the dough into a rough round, covered and let rest for about 10mins, then did my final shaping. I tipped it smooth side down into my round banneton that had been sprinkled with blitzed rolled oats (so they were fine in texture). The banneton and loaf were popped inside a plastic bag to proof at RT for 1.5hrs.
Dough shaped and ready to proof
BAKING:
The oven (and baking stone) was preheated to 210°C. I turned the loaf out of the banneton onto my peel covered with a sheet of baking paper, slashed the loaf in a "star" type arrangement, and slid it into the oven followed by a handful of ice-cubes for steam. Baked the loaf for a total of 50mins with a turn around at half time.
Out of the banneton and onto the baking paper covered peel
Slashed ready to bake
Now that I read the instructions, I see I was supposed to drop the oven temp down to 190°C after 30mins, which I neglected to do! Never mind, the loaf turned out very well :).
Baked
The loaf had a distinctive apple flavour, but saying that it wasn't overly sweet. The combination of soaked oats and apple gave it a spectacularly moist crumb, without being heavy or stodgy.
Moist crumb
It was a wonderfully flavoured bread, that unfortunately made me keep slicing off pieces, smearing them with butter and eating them! I did give a good half dozen slices to a friend, and I'm sure if I hadn't troughed it down like a starving waif the loaf would have stayed fresh for the better part of a week!
Was ever so nice with or without butter!
Very delicious bread that I would make again in a flash!
