Apple Sourdough Bread
This Apple Sourdough Bread recipe transforms the traditional sourdough loaf into a delightful fusion of tangy sourdough and sweet-tart apples with warm cinnamon notes. The natural fermentation process enhances the apple flavor, creating a bread that's not just delicious but also easier to digest than conventional bread.
Equipment
- Dutch Oven
- Banneton or Bowl
- Parchment Paper
- Bread Lame or Sharp Knife
- Medium Saucepan
Ingredients
For the Dough
- 500 g bread flour unbleached all-purpose flour works too
- 350 g filtered water room temperature
- 100 g active sourdough starter fed 4-8 hours before use
- 10 g sea salt
- 2 tbsp honey maple syrup works as a vegan alternative
For the Apple Filling
- 2 Granny Smith apples diced small (about 2 cups) - Pink Lady or Honeycrisp make good substitutes
- 2 tbsp brown sugar coconut sugar offers a lower glycemic option
- 2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 tbsp lemon juice
- 1 tbsp unsalted butter or coconut oil for dairy-free option
Instructions
- Melt butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes until the apples are slightly softened but still maintain some texture. Set aside to cool completely.
- In a large mixing bowl, combine water and active starter, stirring until the starter is fully dissolved. Add the flour and mix until no dry flour remains. Cover and let rest for 30 minutes for autolyse.
- Add salt and honey, then work them into the dough by pinching and folding until fully incorporated.
- Cover the bowl and let it sit at room temperature (68-72°F) for 4-5 hours. During the first 2 hours, perform 4 sets of stretch and folds every 30 minutes.
- Gently stretch the dough into a rectangle on a lightly floured surface. Spread the cooled apple filling evenly across the surface, leaving a 1-inch border. Roll the dough like a jelly roll, then fold the ends under to create a seam on the bottom.
- Shape the dough into a round or oval loaf. Place it seam-side up in a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate overnight (8-12 hours).
- Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside for at least 30 minutes.
- Turn the dough out onto parchment paper, score the top with a sharp knife or bread lame, and transfer to your preheated baking vessel.
- Bake covered for 25 minutes, then remove the lid and bake for another 20-25 minutes until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
- Allow the bread to cool for at least 2 hours before slicing to prevent a gummy texture.
Notes
- For a more pronounced apple flavor, add 2 tablespoons of dried apple pieces to the dough during the initial mix.
- The dough should have increased in volume by about 50% during bulk fermentation before shaping.
- Cutting the apples into 1/4-inch cubes ensures they distribute evenly throughout the dough.
- For a lower sugar version, reduce brown sugar to 1 tablespoon or replace with monk fruit sweetener.
- You can substitute up to 50% of the bread flour with whole wheat or spelt flour for added fiber.
- The dough should have increased in volume by about 50% during bulk fermentation before shaping.
- Cutting the apples into 1/4-inch cubes ensures they distribute evenly throughout the dough.
- For a lower sugar version, reduce brown sugar to 1 tablespoon or replace with monk fruit sweetener.
- You can substitute up to 50% of the bread flour with whole wheat or spelt flour for added fiber.
Nutrition
Calories: 165kcalCarbohydrates: 32gProtein: 4gFat: 1.5gSodium: 150mgFiber: 2gSugar: 5g
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