Comments on: Pain Normand

By: Can’t love them all « Bread with bubbles

Can’t love them all « Bread with bubbles — Sun, 10 Jun 2012 20:18:01 +0000

[...] the cider we found tasted quite good, and the bread? Well, “Pain Normand” was perhaps a bit too sweet for me. Could have been the type of apples I used, maybe they [...]

By: Recipe finding and testing « Bread with bubbles

Recipe finding and testing « Bread with bubbles — Mon, 04 Jun 2012 22:08:24 +0000

[...] I’m aiming to test Pain Normand. Just have a little obstacle to overcome, for our supermarket didn’t sell any cider and the [...]

By: English Cider ‘n’ Apple Bread | Zeb Bakes

English Cider ‘n’ Apple Bread | Zeb Bakes — Mon, 07 Feb 2011 22:17:22 +0000

[...] subject I recommend the Wiki cider pages. Steve B on The Fresh Loaf also kindly suggested I read his post on making this bread which is a great read too! Thank you both, I have learnt loads from reading [...]

By: Avec des raisins secs : idée n°2: des baguettes au (levain et farine de) seigle et aux raisins – VOTRE PAIN

Fri, 09 Apr 2010 23:00:00 +0000

[...] j’ai faite (et déjà publiée sur Makanai) d’une recette de Steve d’un excellent Pain Normand, au cidre et aux [...]

By: Sam

Sam — Fri, 26 Feb 2010 04:49:57 +0000

Hard cider is the historically accurate ingredient for this bread. It is very popular in Normandy and has been for centuries. It is not called hard cider there but just cider as cider is a fermented beverage that contains alcohol. True apple cider was once one of the most popular drinks in the early years of the U.S.

The fake non-alcoholic apple cider is the thing that has messed up the original authentic drink. Just something named cider.

By: SteveB

SteveB — Sun, 23 Nov 2008 12:18:51 +0000

Flo, your pain Normand came out beautifully! I hope you and your family enjoyed it. Your raisin/rye baguettes are a wonderful variation on the theme. Very creative! I really enjoy visiting Makanai. It is one of my favorite sites.

By: Flo Makanai

Flo Makanai — Sun, 23 Nov 2008 09:42:04 +0000

Steve, at last, I posted my version of your pain Normand on Makanai (here : http://www.makanaibio.com/2008/11/pain-aux-pommes-baguettes-seigle.html). No pears, because I had’nt been able to find dried ones, but the bread was excellent! THANK YOU.

By: SteveB

SteveB — Thu, 13 Nov 2008 22:37:42 +0000

Elizabeth, I judge my liquid levain to be “mature” when, after feeding, the level of the levain has increased to its maximum point and has just started to recede (and is bubbling madly, to borrow your phrase), very much like judging the maturity of a poolish. Under the conditions that I keep my levain, this takes approximately 12 hours after feeding.

By: Elizabeth

Elizabeth — Thu, 13 Nov 2008 21:55:03 +0000

We were equally surprised, Steve. Because there are plenty of apple orchards in the vicinity. And plenty of excellent apples. There IS good soft apple cider available. We just haven’t found any good (to our taste) local apple cider. (Perhaps someone did a demographic study to discover that Canadians prefer apple cider that is ridiculously sweet. Too bad.)

When you say “mature liquid levain”, do you mean leftovers after feeding wild starter, or do you mean built up and ready to go (as in bubbling madly) liquid levain?

By: SteveB

SteveB — Thu, 13 Nov 2008 20:19:25 +0000

Elizabeth, I used Woodchuck Amber Cider, a product produced here in New England (Vermont), but any quality cider should do. I’m surprised that good quality cider can’t be found there in Toronto. As far as the dried apples are concerned, my rule of thumb is that if the apples are flavorful enough just to eat out of hand, they are well suited for use in this bread.