Apple Sourdough Bread
This easy Apple Cinnamon 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.
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.
Nutrition
Calories: 96kcalCarbohydrates: 18.67gProtein: 2.92gFat: 1.1gSodium: 384mgPotassium: 62mgFiber: 1.6gSugar: 3.41gVitamin A: 10IUCalcium: 56mgIron: 1.24mg
Tried this recipe?Let us know how it was!