Vermont Apple Bread

8 servings
25 min
45 min
Very Easy




  • Mix flour, cider and half of the water with the levain in the bowl of the mixer until incorporated (add water as needed to hydrate the flour). Let rest for 20 minutes (autolyse).
  • Add the salt and mix until dough consistency is medium-soft (adding water as needed) and the gluten starts to develop. Add the diced dried apples. Mix until incorporated.
  • Transfer to an oil-sprayed dough bucket, cover and set to ferment in a warm place. After one hour, give the dough a fold. Ferment one more hour and transfer to a lightly floured work surface.
  • Divide in two equal parts (about 750 g each) and shape each part into a rough cylinder. Let rest. covered, for 20 minutes.
  • Pre-heat the oven to 480 degrees F/250 C, after placing a baking stone on the middle shelf with an empty l recipient on the shelf immediately under. Shape each piece of dough as a batard and set to proof in a floured basket for about one hour in a warmish place (the dough is ready when a finger poke leaves an indentation that takes 1 or 2 seconds to spring back).
  • Invert the two baskets onto a semolina-dusted parchment paper set on a baking sheet and gently brush excess flour off the loaves. Score each loaf straight down the middle with a baker's lame or a serrated knife.
  • Pour one cup of water in the l recipient placed under the baking stone and set the two loaves (still on the parchment paper) on the stone. Thoroughly mist the oven with water.Close the oven door and lower the temperature to 450 F/232 C. Bake for 35 minutes. After 35 minutes, check the color of the loaves. If already well browned, tent a piece of foil over them to prevent burning and keep baking for another 5 to 10 minutes. Turn off the oven and let the loaves rest in it with the door ajar for another 10 minutes. Set to cool on a wire rack.

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Vermont Apple Bread, photo 1
Vermont Apple Bread, photo 2


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