Description
This Rustic Apple Cinnamon Sourdough combines the warmth of spiced apples with the tangy depth of sourdough. With a perfect balance of sweetness and chew, this bread is ideal for toasting with butter, cream cheese, or peanut butter. A cozy, aromatic treat for any time of day!
Ingredients
For the apple cinnamon mixture: unsalted butter, lemon juice or water, apples (peeled and diced into 1/4-inch cubes), brown sugar, ground cinnamon, ground nutmeg.
For the sourdough bread: bread flour, warm water (80-90℉), active sourdough starter, kosher salt, ice cubes (for steam).
Instructions
- Prep Your Sourdough Starter – Feed your sourdough starter 6-12 hours before making the bread. In a 75℉ kitchen, it should peak in about 6 hours.
- Create the Cinnamon Apple Mixture – Melt butter in a small skillet over medium heat. Add diced apples and lemon juice, cooking for 5-7 minutes until softened. Stir in brown sugar, cinnamon, and nutmeg, then cook for another 3-5 minutes until syrupy. Remove from heat and let cool completely.
- Mix the Dough – In a large mixing bowl, combine bread flour, warm water, sourdough starter, and salt. Mix until a cohesive dough forms. Cover and let rest for 30 minutes.
- Fold in the Apple Mixture – Spread 1/4 of the cinnamon apple mixture over the dough. Fold one side over, rotate the bowl 90 degrees, and repeat until all apples are incorporated. Form the dough into a ball, cover, and let rest for 30 minutes.
- Stretch, Fold, and Ferment – Perform three additional rounds of stretch-and-folds, resting for 30 minutes between each set. Cover and ferment until doubled in size (about 3-4 hours in a 75℉ kitchen).
- Shape the Dough – Turn the dough onto a lightly floured surface, pre-shape into a rectangle, and fold like a letter. Flip seam-side down, tighten into a ball, and let rest for 15 minutes. Shape into a boule or batard and place in a floured proofing basket. Cover and refrigerate for 12-16 hours (overnight).
- Score & Bake to Perfection – Preheat oven to 450℉ with a Dutch oven inside for 30-45 minutes. Transfer dough onto parchment paper, score the top, and carefully place it in the hot Dutch oven. Add two ice cubes for steam. Cover and bake for 40 minutes, then uncover and bake for another 5-10 minutes until golden brown.
- Cool & Enjoy – Let the bread cool completely on a wire rack (at least 2 hours) before slicing.
Notes
- For a sweeter twist, drizzle with honey or maple syrup before serving.
- Store in an airtight container for up to 4 days, or freeze for longer storage.
- Pairs well with butter, nut butter, or soft cheeses.
Enjoy this cozy, fragrant Apple Cinnamon Sourdough, the perfect balance of rustic and sweet!
- Prep Time: 20 minutes (plus fermentation)
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Sourdough