It was nice to be baking again with a group of bakers. Again, Amber was responsible for this action, the recipe came from Kamila who adapted it from "Bread: A Baker’s Book of Techniques and Recipes" by Jeffrey Hamelman. Thank you for your hard work, Amber!
Normandy Apple Bread
Adapted from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman
Makes: 2 large loaves
Levain
160 g bread flour
100 g ( 3.5.oz) water
30 g sourdough starter (previously fed)
Mix all ingredients together,
cover and leave at room temperature for 12 hours
Normandy Apple Bread
Adapted from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman
Makes: 2 large loaves
Levain
160 g bread flour
100 g ( 3.5.oz) water
30 g sourdough starter (previously fed)
Mix all ingredients together,
cover and leave at room temperature for 12 hours
