Pain Normand - cooking recipe

Ingredients

340 g whole foods 365 organic all-purpose flour
45 g king arthur whole wheat flour
90 g water
155 g hard alcoholic cider (alcoholic)
10 g salt
1/2 teaspoon instant dried yeast
130 g sourdough starter
65 g dried apples, finely minced

Preparation

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