Apple Yeast Bread with Poolish

 

Ingredients

Starter( Poolish)
  • 110 ml (g) 100 F (38 C) warm water
  • 3 g instant dry yeast for starter 
  • 110 g all-purpose unbleached white flour

Master Dough
  • 400 g all-purpose unbleached white flour
  • 4 g active dry yeast
  • 250 ml (g) water
  • 12 g sugar
  • 1 tsp
  • 2 large red apples, cubed( 2 cups)
  • extra flour for dusting

Instructions

  • Make starter In a  bowl mix  by combining all listed ingredient in Starter. Cover with a lid and let rise at room temperature for minimum of 6 hour to overnight. 
  • In a big bowl,  add the water with the poolish and stir well to loosen and well mixed. 
  • Prepare the bread dough. Add 400g flour, another 4g yeast, 1 tsp salt, 12 grams sugar and 250 ml water and mix them until there is no dry flour. I like to start with a dough whisk and then a bowl scraper. 
  • With both hands, tuck the dough to make a round ball. 
  • First rise-  Cover the bowl with a lid  and let rise for 45- min to 1 hour at room temperature
  • Prepare your apples. Peel and dice 2 apples . Place pieces in a medium bowl and add the granulated sugar and cinnamon. Stir and make sure each piece is coated.
  • After the first rise, add apples mixture and  fold into the bread dough.
  • Second rise-Transfer dough into a parchment paper lined bowl, cover with the lid and let rise a second time for 45 minutes at room temperature. 
  • Preheat oven and a dutch oven 15 minutes into the second rise while preheating the oven to 450F with the dutch oven with lid inside the oven. 
  • Bake the bread with the lid for 20 minutes
  • Take the lid off and bake additional 10-15 minutes.
  • place the baked bread on a wired rack and let cool down completely before cutting into bread.

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