At Down Under

I like the crunch apple provides to my morning fruit mix with freshly toasted rolled oats. I’ve come to truly appreciate the different flavours and textures of this popular fruit since I’m here, in New Zealand. And my favourite is a kiwi native, Braeburn. But when it comes to baking with fruit, I seldom think of apple.

Yet the fruit is very versatile, the moisture and slight tartness it brings to bake goods make them delicious and comforting.

And I was reminded so this past week as I used apples in my cooking. Thinly sliced on pizza; sautéed in butter with warm goat cheese, crisp sage and prosciutto; diced in crumble and ultimately baked in sourdough bread.

It’s been a while since my last loaf of homemade bread. The warm summer we had did not encourage me to knead much…

Now that days are cooler and a real autumnal weather has settled in with the rain, I crave fresh bread.

And I thought of trying a sourdough bread with grated apple. I was pretty excited about the idea, yet unsure about the outcome. So on Sunday morning, I woke up early to shape and let proof the bread rolls.
And later on, the comforting smell of fresh bread was filling the air…

The result is reminiscent of a macatia in taste and texture. The apple lends a sweetness to the bread and nicely balance the sourness. The crust is thin and the crumb is soft and not too dense.

I used the usual 1,2,3 method from Flo Makanai. I slightly lower the quantity of flour because the dough was drier than usually with water. And I used Braeburn apples, which are very juicy.

And now, I’m curious to try a pear version as well…

Apple Sourdough Bread Rolls
Makes 6 small bread rolls

110g sourdough starter (100% hydration)
220g grated apple (2 medium size apples, peeled and finely grated)
300g flour (2/3 AP white + 1/3 wholemeal)
1 tbsp salt

In a large bowl mix together the sourdough starter, the grated apple and the flours. On a work surface knead the dough for 8 minutes. Add the salt and knead for two additional minutes. Shape the dough into a ball and leave it to rest at room temperature for 8 hours or overnight in a greased bowl covered with cling wrap. Remove the dough from the bowl and on a lightly flour dusted surface divide the dough into 6 equal pieces. To shape each piece, bring the four corners in the centre and pinch. Take the piece in your palm dusted with flour and twist the centre. Place each piece face down (pinch side down and smooth side up) on a baking tray lined with baking paper. Be sure to position the rolls on the baking paper so that they fit into the dimension of your baking/pizza stone. Let them rest for one hour and a half (covered with a clean tea towel). Preheat oven to 240°c with the baking/pizza stone and the dripping pan inside. Prepare 250ml hot water in a jug with a pouring spout. With a blade slash a cross on the top of each piece. Slide the baking paper directly on the baking stone and then cautiously pour the hot water in the dripping pan. Bake for 20-25 minutes or until nice and golden. Remove from the oven and let them cool on a wire rack.

LA SUITE EN FRANÇAIS…