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1
In the bowl of a standing mixer, dissolve yeast in the warm water.
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2
Stir in sparkling cider.
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3
Add flours and salt.
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4
Mix at low speed with the paddle attachment just until combined.
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5
Change to the dough hook and mix at medium speed for 7 to 10 minutes, until dough is adhering to the hook and slapping around on the sides of the bowl.
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6
You may need to hold onto the mixer so it doesnt bounce around.
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7
Dough will be sticky.
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8
Cover bowl tightly with plastic wrap.
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9
Refrigerate overnight or for 8 hours.
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10
Remove bowl from refrigerator and place in a warm spot.
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11
Let dough come to room temperature, which should take approximately 2 hours.
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12
Ideally dough should come to 74-78 degrees Fahrenheit
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13
Deflate dough with your fingertips and turn onto lightly floured surface.
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14
Flatten with your dusted hands and add some of the chopped apples.
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15
Fold dough over, flatten again and add more of the apples.
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16
Continue to do this, adding flour to your hands and the surface as necessary, until all of the apples have been worked into the dough.
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17
Shape into a ball.
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18
Rinse and dry bowl, brush with walnut oil and place dough in it, rounded side down first, then rounded side up.
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19
Cover with a damp towel and place another towel on top of the damp one.
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20
Place in a warm spot to rise until doubled in volume and a slight indentation remains when pressed gently (dont press too hard or it will deflate), 2 to 3 hours.
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21
Deflate dough and turn onto a lightly dusted board.
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22
Flour your hands.
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23
Dough will be moist because of the apples.
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24
Shape into a tight ball and place, rounded side down in a banneton (a lined basket for bread) or a bowl lined with a flour-dusted towel, or rounded side up on a parchment-lined baking peel or sheet (dough will spread out if it is not in a banneton).
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25
Cover with a damp towel and let rise until just about doubled, 1 to 1 1/2 hours.
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26
Meanwhile, place a baking stone on the middle rack of your oven and preheat oven to 450 degrees for at least 45 minutes.
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27
When dough is ready, dust baking stone with cornmeal.
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28
Reverse dough onto the hot stone if using a banneton, slide it onto the stone if using a peel, and make two 1/2-inch deep slashes with a moistened serrated knife or with a razor blade.
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29
Place in the oven and spray oven with water.
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30
Close oven door and spray again after 3 minutes, being careful not to open oven door for more than a few seconds.
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31
Set timer for 15 minutes, then quickly remove parchment if you used a baking peel, and turn oven down to 400 degrees.
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32
Bake for another 20 to 25 minutes, until bread is deep brown and responds to tapping with a hollow thumping sound
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33
Remove from oven and cool on a rack.
