HOOCH: Apple juice left on its own to ferment on your countertop--Biggie bubbles and the smell of wine permeates the liquid when its ripe. Maybe three weeks or more.
3 cups bread flour or all purpose flour
1 Tablespoon instant yeast or bread machine yeast
2 Tablespoons sugar
1 teaspoon apple cider spices
1/2 Tablespoon sea salt
1/2 cup 'hooch'
1/2 cup very, very warm water
1 Tablespoon vegetable oil
In a large bowl combine all the dry ingredients. Stir together.
In a measuring cup, add 1/2 cup hooch and 1/2 cup very, very warm hot water (not boiling); add water and hooch together. Add the vegetable oil, and stir all liquid to combine well.
Add liquid to dry ingredients. Mix well. If too dry, add 1T additional liquid hooch until you can form a nice dough ball. The dough ball may still be a bit tacky, but moisture is ok.
Oil a clean bowl. Put dough ball in there on oily bowl and turn so both sides of dough ball has oil on it. Cover with plastic and let rise, in a warm place, about half hour.
Turn out on lightly floured work surface. Knead 10 minutes. Cover with plastic wrap and let rise, again, in a very warm place, until doubled.
Turn out on lightly floured work surface, divide in half, and form into two boule balls. Let rest while you line a baking sheet with parchment paper. Place the two boule bread boules on top of parchment paper on cookie sheet, about 5 inches apart. Spray boules with some water and sprinkle flax seeds, sesame seeds, quinoa or other favorite seeds on top before baking.
Place cookie sheet with boule in a cold oven on middle rack with a pan of boiling hot water on bottom rack. Turn temperature to 400 deg. F. Set timer for 40 minutes. Monitor doneness. Crust should be deep brown and quite firm when done with an internal temp 190-200 deg. F.
Remove from oven to a wire rack on your countertop, cover with a t-towel to completely cool before cutting.
Enjoy.
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