Somerset Cider Bread (Oven)

[Sour dough]

Somerset Cider Bread (Oven)

Category: Yeast bread

Ingredients
Sour dough
Yeast	10g
Water	350g
Rye flour	100g
Whole grain flour	400g
Salt	10
Dough
Rye flour	250g
Whole grain flour	750g
Yeast	10g
Salt	15g
Cider	450g
Water	115g

Cooking method

• Somerset has always baked bread with ale and sour dough, while Brittany and Normandy have an old tradition of baking cider bread. A long time ago I had a recipe combining these two traditions, but I still could not find a real cider. As it turned out, cider is widely represented in a large number of stores (you just had to ask). And there is almost any kind of high quality drinks - from sweet to dry. There is even pear cider. For this bread I used a wonderful sweet cider from Normandy with a strength of 2.5 vol. %.
  
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• 1. We dilute the yeast in water, add flour (rye and whole grain wheat) and salt. Knead the dough. We form a ball. We transfer the finished dough into a bowl, cover with a towel and put in a warm place for 4-6 hours (or in the refrigerator overnight).
  
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• 2. Add the remaining ingredients to the sour dough. Knead the dough. We form a ball. Transfer the dough to a floured bowl and place in a warm place for 45 minutes.
  
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• 3. We take out the dough from the bowl with a scraper on the table powdered with flour. We crush and form a ball. Transfer the dough to a floured bowl and place in a warm place for 45 minutes.
  
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• 4. Spread the dough out of the bowl with a scraper on a floured table. Divide into four parts. We form a ball from each part, cover the balls with a towel and leave it for 10 minutes. The dough should rest.
  
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• 5. Put a couple of towels on the table, sprinkle them with flour. We form loaves from each ball and lay out two loaves on a towel, separating the loaves from each other with a large fold. Cover with other towels and leave for 1 hour 15 minutes. - an hour and a half until the loaves are doubled. I use rattan baskets for proofing. That is why the ready-made loaves have these wonderful stripes.
  
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• 6. Preheat the oven to 250C.
  
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• 7. We shift the loaves to a shovel (or metal sheet). We make three longitudinal cuts on each loaf.
  
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• 8. Spray the oven with water and quickly put the loaves on a stone (instead of a stone, you can use a baking sheet turned upside down or a baking sheet without sides). We bake for 10 minutes at 250C, reduce the temperature to 200C and bake for another 30-35 minutes. The finished loaf, when tapped on the bottom, should emit a dull hollow sound.
  
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• 9. Cool the ready-made loaves on the wire rack.
  
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• Bon Appetit!
  

The dish is designed for

4 loaves

Time for preparing:

7.5 - 9.5 hours

Note

1. Cider (fr. Cidre) Is a low-alcohol drink, usually champagne, obtained by fermenting apple juice without adding yeast. Common apples for food are not suitable for cider production due to their low tannin content; special varieties bred specifically for this purpose are preferred. The strength of the drink, as a rule, is 6-7 vol. %. Has a golden or greenish color and smell of apples. Sugar content ranges from dry to sweet.

2. Ale (eng. ale) Is a type of beer produced by rapid top fermentation at high temperatures. The standard fermentation temperature for ale is 15-24 ° C (60-75 ° F). At this temperature, many esters and other secondary flavors and aromas are produced from yeast. As a result, the beer often tastes like “fruity”. It can be an apple, pear, pineapple, banana, plum, prune, or something else.Ales generally have a sweeter, richer content than lagers.

3. Lager (from him. Lagerbier, beer maturing during storage) - a type of beer, in the manufacture of which bottom fermentation is used, followed by fermentation at a low temperature. Currently, this is the most common type of beer, the share of which in world consumption reaches 80%.

4. Instead of whole grain flour you can use regular premium baking flour. If you use a different flour, be sure to adjust the amount of water appropriate for your flour.

An undeservedly overlooked recipe!)
Absolutely accidentally fell on him. And quite by accident, there was cider in the fridge.
She baked 1/2 of the norm, for 2 loaves, rye flour and whole grain Ryazanochka. Maybe the flour is so dry, but out of that amount of liquid (I counted, I was not mistaken), the dough was sooo dense. And I added another 90 ml of water three times. Since the cider was gone
Scent
The sour dough stood in the refrigerator for 15 hours.
The cuts did not work, the blade did not take a new one, but the hand trembled, and so 6 times in a row. I think that's okay.)
There is no cut yet, the bread is cooling down.

[Svetlana]

Svetlana, thanks for pointing this recipe. I already baked somerset bread according to Raichka's recipe. I liked the taste very much, but the bread was hard. Now a second try on this recipe.