Pain Normand

READY IN: 5hrs 30mins
Recipe by pammyowl

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

Top Review by KateL

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.

Ingredients Nutrition


  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. Let stand on the counter for twenty minutes.
  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. 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.

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