Friday, October 18, 2019

BBB: Apple Bread with Cider and Calvados




October’s Kitchen of the Month was Kelly from A Messy Kitchen.  The target bread:  Apple Bread with Cider and Calvados from Swedish baker, Jan Hedh.

Every challenge, I begin with good intentions.  Will this be the month I do it correctly?  Will the dough behave?  I’ve come to realize and accept that there will always be some deviance; that my bread will be not be perfect, not like everyone else’s.

I began by researching the recipe and looking for alternate ingredients.  I found the original recipe, in grams, so proceeded from there.  Not having dry cider, I substituted champagne.  It’s been in the refrigerator for quite a while, so I figured this was a good use for it.  (Don’t judge me – my alcohol supply has been known to last for decades.  Good thing it doesn’t spoil.)   And, while I should probably invest in some calvados, knowing it will last a life time, I substituted boiled cider.

Instead of the overnight proofing of the polish, I did the four-hour version.  I did, however, run out of time in between the first and second proofing for the dough, so I did put in the fridge for an overnighter.    All was well in the morning.  I had also set the cooked apples aside overnight.  They were reluctant to be incorporated into the dough, so situated themselves along the edges of the loaf.  Pockets of apples.




The dough rose enough, and had great oven spring.  It actually turned out fine; definitely one of a kind.




Head over to Kelly’s blog to get the recipe and see how beautiful her bread is.  Also, check out the efforts of the other Babes.  




 


4 comments:

Elizabeth said...

Ha! I particularly like that you used up the champagne in your fridge, instead of going out to get dry cider!

What do you mean, "not like everyone else's"? Your bread looks exactly like the one I made! Except your apple pieces are distributed more artfully.


Isn't it good bread?!

Kelly said...

It was difficult to get those apples incorporated! I added a bit of boiled cider in mine as well, so yummy. And probably just as good flavor because the apple is even more pronounced. Beautiful crumb, and your apples almost looks cinnamony with the cider edition!

Cathy (Bread Experience) said...

What a great idea to use Champagne! And the fact that you already had it, even better. Reluctant is a good word for it. It was pretty tricky getting all of those apple pieces to cooperate.

MyKitchenInHalfCups said...

Doesn't get any better than Champagne! You got great bread, it doesn't need to look like everybody else's.