Yield: 2 medium round loaves
TOTAL FORMULA
PREFERMENTED FLOUR: 15%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 409 | 3¼ cups + 2 tablespoons | 80% |
| Whole wheat flour | 77 | ½ cup + 2 tablespoons | 15% |
| Whole buckwheat flour | 26 | 3 tablespoons | 5% |
| Water | 348 | 1½ cups + 1½ teaspoons | 68% |
| Salt, fine | 11 | scant 2 teaspoons | 2.20% |
| Yeast, dry instant | 4 | scant 1½ teaspoons | 0.75% |
| Sourdough culture | 15 | 1 tablespoon | 3% |
| Apples (about 2 pounds raw, unpeeled, cubed, cored, and dried, will yield the required amount) | 230 | 2 cups | 45% |
| Total Weight | 1,120 | All | 218.95% |
STIFF LEVAIN
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| Whole wheat flour | 77 | ½ cup + 2 tablespoons | 100% |
| Water | 54 | ¼ cup | 70% |
| Salt, fine | 2 | scant ½ teaspoon | 2% |
| Sourdough culture | 15 | 1 tablespoon | 20% |
| Total Weight | 148 | All | 192% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Water | 294 | 1¼ cups + 1½ teaspoons |
| Stiff levain | 148 | All |
| All-purpose flour | 409 | 3¼ cups + 2 tablespoons |
| Whole buckwheat flour | 26 | 3 tablespoons |
| Salt, fine | 9 | 1½ teaspoons |
| Yeast, dry instant | 4 | scant 1½ teaspoons |
| Apple, fresh, cubed, dried | 230 | 2 cups |
| Total Weight | 1,120 | All |
DAY ONE
STIFF LEVAIN
In a medium bowl, combine the tepid water (75°F to 80°F) and sourdough culture. Mix with your hands and fingers until the culture is broken up and well distributed in the water, then add the flour and salt.
Mix briefly, then knead until smooth.
Cover and set at room temperature for 12 to 16 hours.
PREPARE
Preheat the oven to 350°F. Line a sheet pan with parchment paper.
To make the apple dried weight of 232 grams, begin with 900 grams (about 2 pounds) of unpeeled apples.
Core the apples and chop into ¾-inch pieces; some smaller pieces are fine. Place on the sheet pan and dry in the oven for 45 to 60 minutes, or until the pieces feel leathery on the outside but remain tender when pressed. A convection oven with a fan setting will do this more quickly than a standard home oven.
DAY TWO
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 76°F
In a large mixing bowl, combine the final dough water and stiff levain. Mix with your hands until the levain is broken up in the water, then add the flours, salt, and yeast. Stir with the handle end of a wooden spoon until the dough forms a shaggy mass. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
Place the dried apples on top of the mixed dough and fold briefly to begin incorporation. It doesn’t need to be homogeneous; the apples will fully incorporate during folding.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 2 hours at room temperature, folding as directed below.
FOLD
Fold after 15, 30, 45, and 60 minutes, then leave untouched for the second hour. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE AND PRESHAPE
Divide the dough into 6 pieces weighing about 180 grams each. Each loaf will consist of 3 balls that grow together slightly as they proof. See Dividing for instructions.
Preshape as rounds. See Preshaping for instructions.
Cover and let rest for 15 minutes.
SHAPE
Shape each piece as a small boule. See Shaping for instructions. Then place 3 pieces together, seam side up, on the bottom of a generously floured banneton or towel-lined bowl, approximately 8 inches wide and 3 inches deep. The balls should not be stacked; place them side by side forming a two-dimensional triangular shape. They will grow together some as they proof. Repeat for the second loaf.
PROOF
Cover and proof for 45 to 60 minutes at room temperature.
BAKE
During the proof, preheat the oven to 450°F with a baking stone and steaming system in place. See Baking for instructions.
Transfer the loaves to parchment paper or a baker’s peel, gently inverting them so that the underside, which was against the dusted tea towel or banneton, becomes the top.
Score the bread prior to loading. See Scoring for ideas and tips. I like to use scissors or a razor blade to cut a small “x" on each ball.
Slide the loaves onto the preheated baking stone.
Bake with steam for 30 to 35 minutes. After 20 minutes, carefully remove any steaming devices, lids, parchment paper, or bowls. Rotate the loaves on the stone.
At 30 to 35 minutes the loaves should be well colored. Turn off the oven, open the door a few inches, and allow the loaf to dry for an additional 10 minutes.
