tag:blogger.com,1999:blog-2662563451197485408.post49997730440671181..comments2023-05-30T09:00:25.594-07:00Comments on Farine: Double Apple BreadUnknownnoreply@blogger.comBlogger13125tag:blogger.com,1999:blog-2662563451197485408.post-3989459621116054442009-09-02T09:30:49.102-07:002009-09-02T09:30:49.102-07:00Oh Farine this bread looks amazing. I have bookmar...Oh Farine this bread looks amazing. I have bookmarked this recipe for when I have a week home to spend the time making it.George@CulinaryTravelshttp://culinarytravelsofakitchengoddess.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-38386447498049268962009-06-25T02:27:22.101-07:002009-06-25T02:27:22.101-07:00Hi MC
Thanks to you I have now made my Triple App...Hi MC<br /><br />Thanks to you I have now made my Triple Apple Custard Sourdough(http://www.thefreshloaf.com/node/12626/triple-apple-custard-sourdough). I added custard into the dough as I really love the combination of apples and custard. Thanks so much again for the great idea! Have a great vacation in France!<br />Shiao-PingShiao-Pinghttp://www.thefreshloaf.com/blog/shiaopingnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-51262931985529132032009-06-19T20:13:09.806-07:002009-06-19T20:13:09.806-07:00Stunning bread MC, I will have to have a go at thi...Stunning bread MC, I will have to have a go at this bread when time permits, your bread is always so beautiful! Teresa/Discovering SourdoughTeresahttp://northwestsourdough.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-68050645846456761522009-06-19T14:47:05.167-07:002009-06-19T14:47:05.167-07:00Hi MC,
Nice job! This is truly a beautiful bread....Hi MC, <br />Nice job! This is truly a beautiful bread. Seems like a really sharp cheddar would be awesome with it. Can I ask the hydration of this? If my math is right, I got 71'ish percent. I'm still working on the baker's percentage thing. Thanks!<br />PatrickMuch Kneadednoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-68279351802933001802009-06-19T13:01:11.801-07:002009-06-19T13:01:11.801-07:00What a wonderful and fabulous bread you have here!...What a wonderful and fabulous bread you have here!Dewihttps://www.blogger.com/profile/03042444512389457494noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-77910659679403521022009-06-18T10:28:57.027-07:002009-06-18T10:28:57.027-07:00Hi, John, thanks for visiting. I'll have to tr...Hi, John, thanks for visiting. I'll have to try and forget some collards in a 5-gallon bucket of water someday as I can't imagine how they turned out. A bit like sauerkraut?MChttps://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-20424462234937719002009-06-18T07:29:10.458-07:002009-06-18T07:29:10.458-07:00Hi MC,
I agree that we don't do enough with &q...Hi MC,<br />I agree that we don't do enough with "fermented" foods! Glad to see you are adventurous with it - I once picked some collards from my garden, and put them in a 5 gallon bucket to wash them - then I forgot them for five days! When I next saw them, they were evervescent - I was going to pitch them, but decided to at least try them first - they were a taste sensation! Now I do it on purpose.<br /><br />Have a happy trip.<br />johnAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-78353430165485150572009-06-18T04:30:22.638-07:002009-06-18T04:30:22.638-07:00Hi, Susan, you gave me a great idea, thank you! Si...Hi, Susan, you gave me a great idea, thank you! Since I still live in New England, I am going to make the bread this fall with fermented apples AND fermented cider! Wow...<br />Hi, Jeremy, you are right, a sheep cheese would be awesome with it, although not the Roquefort kind. Now that you mention it, I remember making an apple bread ages ago. I wonder if it was from the Ortiz book. I don't remember much about it, except that I had certainly used yeast (active dry yeast at that time)and maybe too much of it because, novice baker that I was then, I set the dough to ferment in a big tightly sealed dough bucket (the type King Arthur sells) and we went sightseeing for the day with my parents who were visiting and when we came back, filaments of dough were hanging from the ceiling and there were splotches on the walls, the windows, everywhere! The dough must have literally exploded out of the bucket. That was a huge mess and come to think of it, the reason I don't remember much about that bread is that I never got to make it!<br />Shiao-Pin, thank you! You know what? I almost made it a Triple Apple Bread as well but at the last minute, since I was going to put in a lot of water, I decided to try it first without the puree. So I'll be very interested to see how it turns out. Are you planning on using whole wheat too?MChttps://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-84931522532148441862009-06-18T04:02:09.476-07:002009-06-18T04:02:09.476-07:00Dear MC, your double apple bread is gorgeous! Wha...Dear MC, your double apple bread is gorgeous! What a great idea! I love the look of the fermented apples after 5 days. I will definitely try your idea and make it a Triple Apple Sourdough (with apple puree as well). <br /><br />Thanks for sharing this fabulous bread and have a great trip in France.<br />Shiao-Pingshiao-pinghttp://www.thefreshloaf.com/blog/shiaopingnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-79753232174365271122009-06-18T01:46:32.934-07:002009-06-18T01:46:32.934-07:00Halo MC,
Looks great, I did the Ortiz bread once, ...Halo MC,<br />Looks great, I did the Ortiz bread once, and it does work. Though most of his recipes from his book I did attempt were a bit troublesome, and I think that can be said for a lot of other bread books from bakers that were out on the shelves along time back; editors weren't so keen on making bread then selling a book I think?<br />I think that bread needs some good sheep cheese with it!!!<br />Bon Voyage!<br /><br />JeremyLazy bakerhttps://www.blogger.com/profile/14562017291228128088noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-28083130175095291622009-06-17T23:51:53.159-07:002009-06-17T23:51:53.159-07:00What a unique and beautiful bread! When I lived in...What a unique and beautiful bread! When I lived in New England and we could get real, fresh sweet cider (which is very difficult to find here) I loved leaving it in the refrigerator until it was what some would call "past its prime" but what I thought was perfect -- and just as you describe your fermented apples, sweet and alcoholic and sphisticated. So I am vividly imagining those apples now, and plotting the bread. Thank you!Susan/Wild Yeasthttp://www.wildyeastblog.com/noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-89540766797164951912009-06-17T19:18:27.406-07:002009-06-17T19:18:27.406-07:00Alla, thank you for being such a bread enthusiast!...Alla, thank you for being such a bread enthusiast! I love it. Let me know if you make the bread...MChttps://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-48888339496707686072009-06-17T12:17:13.477-07:002009-06-17T12:17:13.477-07:00New temtation!
I am goind to try baking this...New temtation!<br />I am goind to try baking this apple bread--only need to buy same fresh apples--and I am ready.<br />You*re such a creative !!!<br />Thanks for the new temtation,this bread just **killed**:) me this morning.<br />AllaAnonymousnoreply@blogger.com