Apple Cinnamon Sourdough Loaf
This “apple pie bread”, as my toddler calls it is a great option to bring to your next fall/winter gathering! It’s the perfect blend of the sweetness of the apples with the spice of the cinnamon. Here’s how I made it!
Ingredients:
100 grams sourdough starter, active
350 grams filtered water, room temperature
500 grams all purpose or bread flour
10 grams salt
10 grams sugar
3-4 small to medium sized apples, chopped
1 tablespoon butter
Generous sprinkle cinnamon
Note: This is my method for making sourdough loaves. If you do something different, follow that, just be sure to add the mixins in during the stretch and folds!
Method:
In a large bowl preferably with glass sides (this allows you to monitor the bulk fermentation), combine your sourdough starter, sugar, and water. Whisk until combined, then add your flour. Mix this into a shaggy dough, cover, and set aside for your autolyse (1 hour).
While your dough is going through your autolyse, chop your apples, sauté them with the butter and add your cinnamon to them. Cook thoroughly until the apples are soft. Transfer to a container and set in the refrigerator.
Add your salt to your dough and 10 grams of water. Knead your dough to combine everything.
Over the next two hours, do 4 sets of “stretch and folds” with 30 minutes in between sets. Each “set” of stretch and folds is 4 stretches with a quarter turn in between.
On one set of these stretch and folds, add your apples into the center of your dough and pull the dough up, pulling it back over itself. Add more apples and repeat this process. Do this for the entire set of stretch and folds until the mix-ins have been combined into the dough.
After your last set of stretch and folds, cover your dough and allow to rise until your bulk fermentation is done. I recommend checking the temperature of your dough using a meat thermometer and following a bulk fermentation chart to know when to should be done. I have found this to be the only reliable way to figure out when my bulk fermentation is done. When using this method, remember that the time for your bulk fermentation starts the moment flour hits your starter/water mixture.
When your bulk ferment is finished, turn your dough onto a floured surface and shape your loaf into a traditional boule shape. Transfer to a proofing basket and “sew” the bottom of your loaf so it is neat.
Cover your loaf in your proofing basket and place in the fridge for 8-10 hours
Preheat your oven to 450F and place your Dutch oven in the oven.
When your oven is preheated, turn your loaf out onto a piece of parchment paper or silicone baking mat. Score your loaf so it releases tension while baking. Carefully transfer your loaf to the Dutch oven (be sure to use oven mitts!) and bake covered for 30 minutes.
When these 30 minutes are up, lower your temp to 400F and bake uncovered for 15 minutes or until your bread has developed a nice crust
Allow to cool before enjoying!
Let me know if you guys try this recipe and what you think!
:)