Pane Abbruzze(Apple cider hearth bread) |  |
This bread is made with a biga, a small piece of prefermented dough that will be added to the final dough to maximize the flavor. The biga for this bread is unique in that it is made with apple cider instead of water. The cider gives the bread its woody flavor. The bread also is made with whole wheat flour and white wheat flour to give it a peasant or country appearance and flavor. The apple wing garnish also will grab your customers' attention.
Prepare the biga
| Ingredients | Baker's °/o | Lbs. | Ozs. |
| Apple Cider (60°F) | 75 | 2 | |
| Yeast, compressed | 1 | 1/2 | |
| Bread flour | 100 | 2 | 10 |
| Total appr. wt. | 4 | 10 |
To prepare the biga, mix the apple cider, yeast and the bread flour until smooth. Place the biga in a large plastic container, cover and let it rest at 75°F to 80°F for eight to 12 hours.
Mix final dough
| Ingredients | Baker's °/o | Lbs. | Ozs. |
| Water | 60 | 9 | 4 |
| Biga | 30 | 4 | 10 |
| Yeast, compressed | 1.6 | 4 | |
| Bread flour | 80 | 12 | 6 |
| Whole wheat flour | 20 | 3 | 2 |
| Salt | 2 | 5 | |
| Dried apricots | 10 | 1 | 8 |
| Dried cherrioes | 10 | 1 | 8 |
| Dried cranberries | 10 | 1 | 8 |
| Pecans | 10 | 1 | 8 |
| Total apr. wt. | 35 | 15 |
To make the final dough, mix the water, biga, yeast and flour in an 80-quart bowl on first speed for three minutes. The amount of water used may vary depending on the desired consistency. Add the salt, and mix the dough on second speed for eight to 10 minutes. Add the dried fruit and nuts, and mix on first speed until the fruit and nuts are incorporated.
Let the dough bulk ferment for two hours until it doubles in volume. Lightly punch down the dough.
Cut apple wings
With a sharp paring knife, make a small "V"-shaped cut into an apple. Repeat this process by cutting another larger "V" shape under the first "V", and so on. Cut about three to four "V"-shaped slices. Spread the apple pieces apart until they form a "wing." Squeeze a small amount of lemon juice on the apple slices, so they will not turn brown.
Instructions
Shape the loaves. Lightly dust the worktable with flour. Roll out the dough pieces from the center, leaving the ends thicker than the center. Fold the ends to the center and place the apple wings in the split. Turn the loaves over, and place them in baskets lined with lightly floured cheesecloth. Final proof the loaves for 90 minutes to two hours. When the dough is light and airy, turn the loaves over on an oven peel and place them in the oven. Steam slightly. Bake 450°F for 25 to 30 minutes until the crust is golden brown.
