California Walnut Apple Breakfast Bread - Food Technologists

California Walnut Apple Breakfast Bread - Food Technologists

Ingredients

Sponge:

  • Bread flour 1.76 oz [50 g]
  • Salt 0.04 oz [1 g]
  • Fresh yeast 0.04 oz [1 g]
  • Water 1.05 oz [30 g]

Bread:

  • Diced, peeled apple 1.76 oz [50 g]
  • Ground cinnamon 0.07 oz [2 g]
  • Bread flour 8.82 oz [250 g]
  • Salt 0.18 oz [5 g]
  • Brown sugar 1.34 oz [38 g]
  • Unsalted butter, softened 1.05 oz [30 g]
  • Fresh yeast 0.53 oz [15 g]
  • Dough improver 0.11 oz [3 g]
  • Milk 5.47 oz [155 g]
  • Sponge (see above) 2.90 oz [82 g]
  • California walnuts 1.76 oz [50 g]

Directions

Sponge:

  1. COMBINE flour, salt, yeast and water in a mixer; mix on low speed for 4 minutes. Place sponge into a greased, clean container with a lid. Reserve in the refrigerator overnight or for up to 24 hours.

Bread:

  1. TOSS apple with cinnamon to coat; set aside.
  2. COMBINE flour, salt, brown sugar, butter, yeast, dough improver, milk and sponge in a mixer fitted with a dough hook. Mix on lowest speed for 4 minutes. Add the apple mixture and walnuts. Mix for 1 minute. Increase to second speed and knead for 5 to 6 minutes or until dough is fully developed (use the windowpane test*). The dough temperature should be about 78°F (25.5°C). Avoid over-mixing as this will give the loaves a swirled effect.
  3. COVER dough with greased plastic wrap and rest for 30 minutes.
  4. DIVIDE dough into 12 oz (375 g) portions. Shape dough into rounds and rest for 15 minutes covered in greased plastic wrap.
  5. SHAPE into oval loaves and proof for about 40 to 60 minutes (depending on proof-box temperature and humidity) or until loaves are almost double in size and bounce back when touched. Don't over proof. Very carefully score each loaf with 2 to 4 diagonal cuts.
  6. BAKE in a deck or rack oven at 350°F (180°C) for about 25 minutes or until the top sounds hollow when tapped.

* NOTE: Windowpane Test
Pull off a piece of dough about the size of a walnut. Roll it between your hands for a few seconds to smooth the edges. Using both hands, pull the dough between your hands, rotating the dough 90 degrees occasionally to form a thin sheet of dough so thin that light passes through it. The dough shouldn't tear when you do this. If you can form a windowpane, the dough is fully developed. If you can't, then knead another 5 minutes or so.