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    You are in: Home / Recipes / Pain Normand Recipe
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    Pain Normand

    Pain Normand. Photo by KateL

    1/2 Photos of Pain Normand

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    5 hrs

    30 mins

    pammyowl's Note:

    The formula used here is a modification of the one described in Hamelman’s Bread: A Baker’s Book of Techniques and Recipes.

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    Units: US | Metric


    1. 1
      Whisk the water, cider and starter in a bowl until the mixture was thoroughly mixed and slightly frothy. To this mixture was add the flours, salt and yeast. Use dough whisk was used to fully incorporate all the ingredients.
    2. 2
      Let stand on the counter for twenty minutes.
    3. 3
      Put in a stand mixer with a dough attachment. Knead for 3 minutes, adding the minced dried apple bits. Put in a lightly oiled bowl, covered, and let rise for about three hours, folding once.
    4. 4
      Divide in half, let rest again for 15 minutes, then form into two loaves. Let proof again until puffy, about 1 1/2 hours, depending on how strong your starter is. Using a peel, slash and transfer to a hot stone and bake with steam for 30 minutes at 450 degrees.

    Ratings & Reviews:

    • on December 11, 2013


      Think of raisin bread, but with dried apples... Enjoyable, but I think if I improved my rising technique it would be even better. Used Woodchuck Hard Apple Cider, which is THE one to buy. I learned today that serious bread bakers use gram weight measures instead of liquid measures. In case that puts anyone else off this recipe, 90 g water is 3/8 cup (shy of 100 ml); 15 g hard alcoholic cider is 150 ml; 10 g salt is shy of 2 teaspoons; and 130 g sourdough starter is between 1/2-2/3 cup). If you haven't already, go ahead and get a good digital scale that can do grams or ounces. Apparently I need a dough whisk; I used my gloved hands to mix. In fact, I did without the stand mixer and used my gloved hands again; apparently the job is quicker in the stand mixer. I'm not sure I provided a warm enough environment for the rising. Guess I should use the proof box to guarantee optimal temperature. Next time, I would use a food processor to chop up the dried apples; and I for one would prefer bigger bits of apple. Made for Pammyowl Cookathon.

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    Nutritional Facts for Pain Normand

    Serving Size: 1 (552 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 777.2
    Calories from Fat 21
    Total Fat 2.4 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 1971.8 mg
    Total Carbohydrate 167.6 g
    Dietary Fiber 10.0 g
    Sugars 19.1 g
    Protein 21.2 g

    The following items or measurements are not included:

    hard alcoholic cider

    sourdough starter

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