Revisiting formulas from my early baking days, I went back to a bread combining cider, raisin and apples. Originally learning this bread at Bouley bakery, it's made with a cider poolish along with a bit of levain. At Bouley, they would use apple to garnish on top, leaving lovely golden loaves. Below is my reincarnation of this great bread. This version used dried apples that were soaked with the raisins in water, preventing them from burning.
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...