in the morning, melt the yeast in the cider, add the flour and mix everything together to form a soft dough. Cover and let rise for 5 hours.
Now put the flour in the bowl of the food processor form, add the wheat germ dissolved in the water, poolish, yeast and barley malt extract. Knead for 5 minutes on speed 1, then add the salt and knead for 12 minutes on speed 2. Just before the end of the kneading time, add the chopped apple rings.
Place the dough in a lightly oiled baking dish, cover and leave to rise for approx. 75 min.
Form the dough on the surface and divide into 2 pieces.
Cover and let rest for about 10 min.
In time, preheat the oven to 235 °C with a baking stone on the middle shelf.
Slide the loaves onto a bread slide sprinkled with semolina, lightly flour them, and score them with a sharp blade a few times, overlapping crosswise, keeping the blade at a shallow angle. Place the loaves in the oven, pouring a mug of water into the oven. Spray with water twice more in the first 5 min.
Bake for 30-35 min until the bread has a dark brown color.
The bread tastes very good with cheese, such as a mature Brie or Camenbert, but also with sweet toppings. It can be kept fresh for 3 days without any problems (without being soaked).
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