This Apple Sourdough Bread has tender chunks of apple rolled in cinnamon, tucked into a tangy, slow-fermented crumb that’s perfect for breakfast toast or an autumn-inspired snack. As someone who bakes sourdough almost daily, this recipe has become my go-to when I want to turn a simple loaf into something truly special.
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👩🏽🍳 Why You’ll Love This Recipe?
- Naturally Sweet & Cozy Flavors: The cinnamon-coated apple chunks melt into the tangy crumb, giving each bite a warm, spiced sweetness—no extra sugar needed.
- Perfect Seasonal Twist: This sourdough apple cinnamon bread is a great way to use up fresh apples in the fall or any time you’re craving comfort in a slice.
- No-Fuss & Beginner Friendly: This recipe doesn’t require fancy scoring or shaping—just fold in the apples and let sourdough magic do the rest.
- Versatile & Delicious: Toast it with butter, pair it with cheese, or enjoy it as-is—it’s as good for breakfast as it is for dessert.
🧂Ingredient Notes & Substitutions for Apple Sourdough Bread
- Bread Flour: I use strong bread flour (around 12–13% protein) for that classic chewy, open-crumb sourdough texture. You can use all-purpose flour in a pinch, but your loaf might be a bit softer and less structured. For a rustic touch, swap up to 20% with whole wheat flour—it adds depth without overpowering the apple flavor. Look for unbleached bread flour in bulk bins or from brands like King Arthur or Bob’s Red Mill.
- Sourdough Starter: This recipe uses 70g of active sourdough starter, fed and bubbly. If you’re new to sourdough baking, using a ripe sourdough starter for bread making is key to a good rise and flavor. No starter? You can try a poolish or use 2g of instant yeast with a longer ferment, though the flavor won’t be the same.
- Water: Filtered or spring water works best, especially if your tap water is heavily chlorinated. Sourdough can be finicky with additives, so avoid distilled water or softened water if possible.
- Apple: Choose a firm apple variety like Honeycrisp, Pink Lady, or Fuji. These hold their shape well during baking and balance the sweetness. Avoid mushy varieties like Red Delicious.
- Ground Cinnamon: A must for that cozy, fall-inspired flavor. Ceylon cinnamon is more delicate, while cassia (common grocery store cinnamon) is bolder—either works, depending on your taste. For a fun twist, try adding a pinch of nutmeg or cardamom.
- Salt: Use Himalayan Pink salt or fine sea salt, or kosher salt to enhance the flavor and strengthen the gluten. Avoid iodized table salt, which can interfere with fermentation.
- Sugar: A little sugar helps balance the sourdough tang and caramelizes the apples slightly during baking. You can use brown sugar, coconut sugar, or maple syrup as alternatives if you prefer non-refined sugar baking. You can also skip sugar if you want a low-sugar apple bread.
🔪 Step By Step Instructions
This recipe is pretty straightforward. You can follow any basic sourdough bread recipe that is already working for you, and add cinnamon-coated apple cubes during the final stretching and folding round.
Step 1: Combining the Dough
In a large mixing bowl, combine bread flour, sugar, and water, and mix until no dry flour remains. Don’t knead—just bring it all together into a shaggy, sticky dough. Cover the bowl and let it rest for 1 hour—this is your autolyse, and it helps the dough become more extensible and easier to work with.
After the rest, add your active sourdough starter and mix it in using the “pinch and fold” method until it’s mostly incorporated. Then let the dough rest for 20 minutes, covered.
Finally, add salt to the retained water, spread it over the dough. Mix it in using the bassinage method—this means gradually working the dough while folding the dough. The dough will feel loose at first, but it gets stronger as you work with it.
Step 2: Strengthening the Dough & Adding Apples
During the next 2 to 2.5 hours, you'll develop your dough's structure through a series of strategic stretching and folding. Begin by performing your first stretch and fold: with wet hands, grasp one edge of the dough, gently stretch it upward without tearing, then fold it over the center. Rotate your bowl and repeat this action on all four sides of the dough. This technique builds gluten strength more gently than traditional kneading.
Allow the dough to rest for 30 minutes, then perform a second stretch and fold sequence using the same technique. During this rest period, prepare your apple filling by peeling and cutting an apple into small, uniform cubes. Thoroughly toss these cubes with ground cinnamon until each piece is completely coated with spice.
After another 30-minute rest, you'll perform your third and final stretch and fold. This time, after stretching and folding the first side, spread your cinnamon apple mixture over the dough surface. Complete the remaining folds with extra gentleness, gradually encasing the apple pieces within the dough. Use wet hands to prevent sticking and handle the dough delicately to preserve the air pockets that have formed during fermentation. Don't be concerned if some apple pieces poke through the surface—simply tuck them back in as best you can.
Step 3: Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature (around 22–24°C or 72–75°F) for another 4-5 hours, or until it looks puffed up and jiggles slightly when you move the bowl. Depending on your environment, total bulk fermentation time may be up to 8 hours. The dough should rise by about 50%, not double.
Step 4: Shaping the sourdough bread
Turn the dough out onto a lightly floured surface. Let it rest for 20 minutes uncovered—this is your bench rest, and it helps relax the gluten before shaping.
To shape into a batard, gently flip the dough over, fold the bottom up, then fold the sides inward, and roll it up from the bottom like a jelly roll. Use your hands to gently tighten the shape by pulling it toward you on the counter. Place the shaped dough seam-side up into a proofing basket dusted with rice flour or all-purpose flour.
Step 5: Bake in a Dutch Oven
Cover and refrigerate the shaped dough for a cold proof overnight (8–12 hours). This helps develop flavor and makes scoring easier.
When ready to bake, preheat your oven with the Dutch oven inside at 500 0F (260°C) for at least an hour. Turn the dough out onto parchment paper, score it with a sharp lame or razor blade, and carefully transfer it into the hot Dutch oven.
Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes at 4500F (232 0C), or until the crust is deep golden brown and the loaf sounds hollow when tapped. Let the bread cool completely on a wire rack before slicing—it’s worth the wait!
📝 Recipe Notes for Perfect Apple Sourdough Bread
- Your active sourdough starter should be active and bubbly before using. Make sure that you feed the sourdough starter hours before making the bread. It should double in size within 4-6 hours after feeding.
- While Honeycrisp and Granny Smith provide the perfect balance of sweetness and tartness, feel free to experiment with seasonal varieties like Pink Lady, Gala, or Fuji. Avoid softer varieties like Red Delicious, as they tend to break down too much during baking.
- For those with dietary restrictions, this recipe offers flexibility. You can substitute the bread flour with all-purpose flour for a chewier texture, or replace up to 20% with whole wheat flour for added nutrition and a rustic flavor. Those avoiding refined sugar can swap honey or maple syrup for the sugar (use about 75% of the called-for amount), though this may slightly alter the moisture content.
- If you don't have cinnamon or nutmeg on hand, apple pie spice makes an excellent substitute. For a unique twist, try adding a pinch of cardamom or ginger to enhance the apple flavor profile.
- Struggling with a too-wet dough? The moisture from apples can sometimes throw off the hydration balance. Simply add flour, one tablespoon at a time, until you reach a manageable consistency. Conversely, if your dough feels too dry, add water in small increments.
- For those experiencing issues with dough that won't rise, check your kitchen temperature—sourdough fermentation slows considerably below 70°F (21°C). During colder months, try creating a warm environment by placing your dough near (not on) a heating vent or in an oven with just the light turned on.
- If your bread crust is browning too quickly before the center is fully baked, tent it with aluminum foil halfway through the baking process. For a crispier crust, place a shallow pan of water on the bottom rack of your oven to create steam during the first 15 minutes of baking.
🫙Storage Instructions
Short-Term Storage (1-3 Days)
For storage up to 3 days, I highly recommend keeping your bread in a paper bag at room temperature. The paper allows the bread to "breathe" while protecting it from drying out too quickly. Alternatively, a dedicated bread box works wonders if you're a regular baker. Whatever you do, please avoid plastic bags for fresh sourdough—they'll trap moisture and turn that beautiful crispy crust soft and chewy in no time!
Extending Freshness (4-5 Days)
If you need your apple sourdough to last a few more days, here's my favorite hack: once the fresh apple bread is completely cooled, slice the entire loaf, then reassemble it in its original shape. Wrap it loosely in a clean kitchen towel, then place it in a paper bag. This way, you can easily pull out just the slices you need without exposing the entire loaf to air each time.
Freezing Your Bread (Up to 3 Months)
For longer-term storage, your freezer is absolutely your best friend! Here's how I recommend freezing your apple sourdough bread:
- Allow the bread to cool completely (at least 4 hours after baking).
- Slice the entire loaf to your preferred thickness.
- Arrange the slices in a single layer on a baking sheet and freeze for about 2 hours (this prevents them from sticking together).
- Transfer the frozen slices to a freezer-safe container or zip-top bag, placing a small piece of parchment paper between each slice for easy separation.
- Label with the date and freeze for up to 3 months.
The best part about freezing? You can pull out exactly the number of slices you need rather than committing to defrosting the entire loaf!
🔥 Reheating Tips for Apple Cinnamon Sourdough Bread
For Room Temperature Bread:
- Oven Method: Preheat your oven to 350°F (175°C). Lightly sprinkle the bread with water (just a few drops!), then wrap loosely in foil. Bake for 5-10 minutes until warmed through. Remove the foil for the last 2 minutes if you want to crisp up the crust.
- Toaster Method: For individual slices, simply pop them in the toaster! The apple pieces might caramelize slightly, creating an even more heavenly flavor.
For Frozen Bread:
- Direct to Toaster: For individual slices, you can actually toast them straight from frozen! Just add an extra minute to your usual toasting time.
- Thaw and Reheat: For multiple slices, let them thaw at room temperature for about 30 minutes, then use the oven method described above.
- From Frozen to Oven: In a pinch, wrap frozen slices in foil and bake at 325°F (165°C) for 15-20 minutes until heated through.
❓Frequently Asked Questions
Yes, you can absolutely use store-bought sourdough starter for making sourdough apple bread, and it's a great option for beginners or those short on time. Many artisan bakeries, specialty food stores, and even online retailers sell active sourdough starters that are ready to use. When purchasing a commercial starter, look for one that appears bubbly and has a pleasant, tangy aroma—these are signs of a healthy culture.
Before using your store-bought starter in your apple sourdough recipe, I recommend feeding it at least once at home to ensure it's active and familiarize yourself with its behavior. Simply mix equal parts (by weight) of the starter, flour, and water, then let it sit at room temperature for 8-12 hours until bubbly and doubled in size. This refresh will help your starter adjust to your home environment and flour type.
One thing to note is that each sourdough starter has its own unique flavor profile based on its microbial composition. A starter from San Francisco might impart different flavor notes than one from New York or Paris. This regional variation adds to the charm of your apple sourdough bread—it will have characteristics unique to the origin of your starter! As you continue to maintain the starter in your kitchen, it will gradually adapt to your local environment and develop its distinctive personality.
The best apples for sourdough bread provide the perfect balance of flavor and texture that can withstand the long fermentation process without completely breaking down. Firm, tart, or sweet-tart varieties generally perform best in sourdough baking. Granny Smith apples are my top recommendation due to their firm texture and bright acidity, which beautifully complements the tanginess of sourdough. Honeycrisp apples are another excellent choice with their perfect balance of sweetness and tartness, plus they maintain their shape well during baking.
For those looking for less common varieties, Pink Lady, Braeburn, and Jonagold hold up remarkably well in bread. These varieties offer complex flavor profiles that develop beautifully during the long fermentation process. Fuji apples provide natural sweetness if you prefer a less tart profile, while Mutsu (Crispin) apples offer a honey-like sweetness with just enough acidity.
I recommend avoiding softer varieties like Red Delicious, McIntosh, or Golden Delicious, as they tend to break down too much during the mixing and fermentation process, potentially creating soggy spots in your bread. Whatever variety you choose, be sure to cut the apples into consistent sizes—I find that ¼ to ½ inch cubes work best, allowing the apple flavor to permeate the bread while maintaining distinct pieces throughout. For maximum flavor incorporation, consider tossing your diced apples with a little cinnamon and letting them macerate for 30 minutes before folding them into your dough.
If your lovely apple sourdough has become a bit stale (it happens to the best of us!), don't toss it! Try these revival techniques:
* The Water Method: Quickly run the loaf under cold water for just a second or two, then place it in a preheated 350°F (175°C) oven for 5-10 minutes. The moisture will create steam inside the crust, softening the bread.
* French Toast Transformation: Slightly stale bread makes the BEST apple cinnamon French toast! The dry bread soaks up the custard mixture perfectly without falling apart.
* Bread Pudding: Transform leftover apple sourdough into a decadent sourdough bread pudding by adding more apples, cinnamon, and a rich custard mixture.
🔗 More Sourdough and Sourdough Discard Recipes
- Cinnamon sourdough
- Cinnamon raisin sourdough
- Blueberry Sourdough
- Sourdough bread bowl
- Chocolate Chip Sourdough
- Cheesy sourdough
- Rye sourdough
This easy apple sourdough bread combines rustic artisan techniques with the sweet comfort of seasonal fruit for a truly memorable loaf that's perfect for everything from breakfast toast to dinner accompaniment. So, give it a try and do not forget to share your experience in the comment section below.
Apple Sourdough Bread
Ingredients
- 350 g Bread Flour
- 70 g Sourdough Starter
- 235 g Water (retain 15 g for adding with salt)
- 1 Apple (finely cubed)
- 1 tablespoon Ground Cinnamon
- 7 g Salt
- 10 g Sugar
Instructions
Combining the Dough
- Mix bread flour, sugar, and water into a shaggy dough (no kneading)
- Cover and rest for 1 hour (autolyse)
- Add active sourdough starter using "pinch and fold" method
- Rest 20 minutes covered
- Add salt in retained water using bassinage method
Stretching and Folds
- Perform 3 sets of stretch and folds over 2-2.5 hours (30 minutes apart)
- On last fold, incorporate cinnamon-coated apple cubes gently
- OK if apples poke through dough—just tuck them back in
Bulk Fermentation
- Cover and ferment at room temperature (22–24°C/72–75°F) for 4-5 hours
- Total bulk fermentation may take up to 8 hours
- Dough should increase by 50% and jiggle when bowl is moved
Shaping the Sourdough Bread
- Turn onto lightly floured surface, bench rest for 20 minutes uncovered
- Shape into batard: flip dough, fold bottom up, fold sides inward, roll up like jelly roll
- Tighten shape by pulling toward you
- Place seam-side up in proofing basket dusted with rice or all-purpose flour
Baking in a Dutch Oven
- Cold proof covered in refrigerator overnight (8-12 hours)
- Preheat oven with Dutch oven inside at 500°F (260°C) for 1 hour
- Transfer dough to parchment paper, score, and place in hot Dutch oven
- Bake covered for 20 minutes
- Reduce heat to 450°F (232°C) and bake uncovered for 20-25 minutes until deep golden
- Cool completely on wire rack before slicing
Notes
- Apple Selection: The tartness of Granny Smith or the balanced sweetness of Honeycrisp apples creates an ideal flavor. Consider seasonal alternatives like Fuji, Pink Lady, or Braeburn for excellent results. Steer clear of Red Delicious and other soft varieties that disintegrate during the baking process.
- Sourdough Starter Health: Ensure your starter doubles within 4-6 hours post-feeding—this indicates proper activity levels. For sluggish starters, implement twice-daily feedings at room temperature to revitalize. Remember that a properly matured starter delivers both a successful rise and a characteristic tangy flavor.
- Flour Alternatives: This recipe welcomes substitutions—try all-purpose flour instead of bread flour or incorporate up to 20% whole wheat flour for added nutrition and rustic character. When avoiding refined sugar, use honey or maple syrup at 75% of the specified amount, noting this may affect moisture balance.
- Spice Variations: No cinnamon or nutmeg? Simply substitute apple pie spice. Experiment with small amounts of cardamom or ginger for unique flavor dimensions that complement the apple beautifully.
- Temperature Considerations: Dough refusing to rise properly? Check your kitchen temperature—fermentation dramatically slows below 70°F (21°C). During winter months, create a warmer environment by positioning your dough near a heating vent or in an oven with only the light switched on.
- Moisture Management: Experiencing overly wet dough from apple moisture? Gradually incorporate flour one tablespoon at a time until workable. For dough that's too dry, add water gradually in small amounts until properly hydrated.
- Baking Adjustments: For loaves browning too quickly while remaining underbaked inside, cover with aluminum foil halfway through baking. Want a crispier crust? Create steam by placing a shallow water-filled pan on the bottom oven rack during the initial 15 minutes of baking.
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