- 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]
- 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]
- 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.
- TOSS apple with cinnamon to coat; set aside.
- 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.
- COVER dough with greased plastic wrap and rest for 30 minutes.
- DIVIDE dough into 12 oz (375 g) portions. Shape dough into rounds and rest for 15 minutes covered in greased plastic wrap.
- 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.
- 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.