There’s just something about autumn that makes me crave warm, crusty bread, and this Apple Cider Sourdough Bread is the perfect way to bring those fall flavors right into your kitchen. Imagine the tang of sourdough meeting the subtle sweetness of apple cider, all tied together with spiced apple chunks that make your house smell like an orchard in October.
As a Texas girl who grew up with apple-picking trips and cinnamon-scented kitchens, this bread feels like a hug in loaf form. It’s not complicated—just a little patience, a little love, and a Dutch oven if you’ve got one. And if you don’t? Don’t worry, I’ll share my steam trick later.
Table of Contents
Why You’ll Love This Apple Cider Sourdough Bread
- It’s autumn in a loaf—spiced apples, sourdough tang, and crisp crust.
- Perfect for serving with soup, chili, or just slathered in butter.
- The dough rests overnight, meaning most of the “work” happens while you sleep.
- Freezer-friendly, so you can bake one now and save one for later.
What Does Apple Cider Sourdough Bread Taste Like?
Think of your favorite sourdough, but softer around the edges. The cider adds a gentle sweetness without making it sugary. The spiced apple mix-ins give you little bursts of cinnamon-y goodness. And the crust? Golden, crackly, and irresistible. My kids describe it as “apple pie bread,” which honestly, I’ll take as the highest compliment.
Ingredients You’ll Need for Apple Cider Sourdough Bread
When it comes to baking Apple Cider Sourdough Bread, the ingredients are simple, but every single one plays a key role in creating that perfect balance of tang, warmth, and sweetness. Think of this list as your little toolkit for fall baking joy. And don’t worry—you don’t need anything fancy, just wholesome staples you probably already have in your pantry.
For the Dough
- Sourdough Starter (7 oz, about ¾ cup + 1 tablespoon): This is the heart of any sourdough recipe. Make sure it’s bubbly and freshly fed before you start—this is what gives your loaf that beautiful rise and signature tang. If you’re new to sourdough, don’t stress. Once you get the hang of keeping your starter happy, it’ll feel like an old friend that’s always ready to bake with you.
- Bread Flour (15 oz, about 3 cups): Bread flour has a higher protein content than all-purpose flour, which means stronger gluten development and a chewier texture. That’s exactly what we want in this hearty loaf.
- Apple Cider (9 oz, about 1 cup + 2 tablespoons, room temperature): This is where the magic happens. Unlike apple juice, which is sweeter and lacks depth, cider brings a natural tartness and earthy apple flavor that makes this bread truly special. I always recommend using a good-quality apple cider, the kind you’d sip warm by a fire. For another cider-inspired bake, check out my Apple Cider Pound Cake—it’s a fall dessert dream.
- Granulated Sugar (1 teaspoon): Just a touch helps feed the starter and rounds out the flavors.
- Salt (1 teaspoon): Don’t skip this—it balances the sweetness and strengthens the dough structure.
Spiced Apple Mix-In
This is the part that takes our Apple Cider Sourdough Bread from “delicious” to “please bake this again immediately.” We’re folding in a warm, fragrant apple mixture that feels like apple pie and sourdough had a baby.
- Apple (1 small, peeled, cored, diced into tiny cubes): Any crisp apple works here—Honeycrisp, Fuji, or even Granny Smith if you like a little tartness. Dice small so the pieces don’t weigh down the dough.
- Sugar (1 tablespoon): Helps caramelize the apple pieces as they bake.
- Cinnamon (1 teaspoon): The classic fall spice—warm, cozy, and oh-so comforting.
- Nutmeg (¼ teaspoon): Adds a subtle nuttiness that pairs beautifully with cider.
- Allspice (¼ teaspoon): Just enough to deepen the flavor without overpowering.
- Ground Cloves (¼ teaspoon): A little goes a long way here, but it ties all the flavors together like a warm blanket.
How to Make Apple Cider Sourdough Bread
Baking Apple Cider Sourdough Bread might look like a long process on paper, but once you break it down into steps, it’s really just about letting the dough do its thing while you go about your day. I’ll walk you through it—step by step—so you can enjoy the process as much as the end result.
Step 1: Prepare the Apple Mix-In
In a small bowl, toss your diced apple with sugar, cinnamon, nutmeg, allspice, and ground cloves. Stir until each little cube is coated in that sweet-and-spicy goodness. Cover the bowl and pop it into the fridge. This helps the flavors meld together while you start on the dough.
💡 Tip: This mix-in is like a shortcut to apple pie filling, and it’s what gives Apple Cider Sourdough Bread that irresistible fall flavor. If you love the idea of spiced apples, you might also enjoy my Apple Cinnamon Loaf—another cozy bake perfect for autumn mornings.
Step 2: Mix the Dough and Let It Rest (Autolyze)
In a large mixing bowl, combine your bubbly sourdough starter, bread flour, apple cider, and just a teaspoon of sugar. Stir with a spatula or dough whisk until the dough looks sticky and shaggy. Don’t worry if it doesn’t look pretty yet—that’s part of the process.
Cover the bowl with a damp kitchen towel and let it rest for 30–60 minutes. This is called the “autolyze” stage, where the flour hydrates and gluten begins to form. Think of it as your dough’s little nap before the real work begins.
Step 3: Add Salt and Knead
After resting, sprinkle in the salt. Gently knead it into the dough, either right in the bowl or on a lightly floured countertop. You don’t need to go wild—just fold and press until the salt disappears into the dough. Place it into a clean, lightly greased bowl, cover, and let it sit in a warm spot for 1 hour.
Step 4: Stretch and Fold the Dough
Here’s where sourdough magic happens. Once the dough has rested, gently lift one side, stretch it up, and fold it over the center. Rotate the bowl and repeat on all four sides. Cover again and let it rest for an hour.
Repeat this stretch-and-fold process three times in total, with 1-hour rests between each round. This step strengthens the dough, builds structure, and gets it ready to hold all that delicious apple goodness.
Step 5: Incorporate the Apples
Now for the fun part. After your last stretch and fold, gently fold in the spiced apple mixture. Use your hands to tuck the apples into the dough without overworking it—you want chunks of apple throughout, not mush. Cover the bowl and let the dough rest for another hour.
Step 6: Cold Proof Overnight
Dust a banneton basket or a bowl lined with a floured kitchen towel (rice flour works best to prevent sticking). Transfer your dough, seam side up, into the basket. Cover tightly with plastic wrap and refrigerate overnight, anywhere from 12–18 hours.
This “cold proof” develops flavor and makes your Apple Cider Sourdough Bread easier to handle the next day. Plus, it means you get to wake up to dough that’s ready to bake!
Step 7: Preheat and Prepare for Baking
In the morning, preheat your oven to 425°F (220°C). If you’re using a Dutch oven, place it inside while the oven heats so it’s piping hot. Cut a piece of parchment paper, sprinkle it with cornmeal, and set it aside.
Step 8: Shape and Slash the Loaf
Carefully transfer your chilled dough onto the parchment, seam side down. Dust the top with a little flour, then grab a sharp knife or a bread lame and slash the top. You can keep it simple with a single cut, or get creative—try a big oval with curved lines to look like an apple. Add a little stem slash at the top for a fun touch!
Step 9: Bake Your Bread
Lift the parchment and dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 20 minutes, until the crust is golden brown and crackly.
💡 No Dutch oven? No problem. Place a baking sheet on the lowest rack of your oven, pour in a cup of boiling water after putting the bread in, and close the door quickly. The steam helps create that artisan-style crust.
Step 10: Cool Completely Before Slicing
This is the hardest part—waiting! Remove the bread from the Dutch oven and place it on a wire rack. Let it cool for at least 3 hours. This sets the crumb and allows the flavors of the apples, cider, and sourdough to fully develop. Slice too soon, and the inside will still be gummy.
Once cooled, slice and enjoy with butter, honey, or even alongside a bowl of Pumpkin Wild Rice Soup for the coziest fall dinner.
Tips and Tricks for Perfect Apple Cider Sourdough Bread
- Use apple cider, not juice. Juice is too sweet and won’t give the same flavor depth.
- Don’t overwork the apples. Fold them in gently or they’ll mush into the dough.
- Get creative with the slashes. My kids beg me to carve smiley faces—bread art is officially a thing in our house.
- Freeze like a pro. Slice the loaf, wrap in foil, then freeze in a bag. Perfect for quick breakfasts.
- Nutty twist. Add ¼ cup toasted walnuts or pecans for crunch.
Storage for Apple Cider Sourdough Bread
- Room temp: Wrap in a towel or keep in a paper bag for up to 3 days. Avoid plastic unless you like a soft crust.
- Freezer: Wrap tightly in foil + freezer bag. Keeps beautifully for up to 2 months.
FAQs
Can I use whole wheat flour instead of bread flour?
Yes, swap in up to 25% whole wheat. Just know it may be denser.
What if I don’t have a Dutch oven?
Place a baking pan at the bottom of the oven and pour in boiling water to create steam.
How do I know it’s fully baked?
Tap the bottom of the loaf—it should sound hollow.
Conclusion
This Apple Cider Sourdough Bread is fall baking at its best—warm, cozy, and just a little bit magical. Whether you’re slicing it up for soup night, gifting it to a neighbor, or sneaking a buttered piece with your morning coffee, it’s the kind of bread that makes a home smell like love.
So grab that sourdough starter and a jug of cider—it’s time to bake some joy. 🍎
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Apple Cider Sourdough Bread: A Delicious Homemade Recipe You’ll Love
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 day 1 hour 20 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This apple cider sourdough bread has the perfect blend of autumn flavors with a touch of sweetness and spice. It’s a cozy, spiced loaf made with apple cider, sourdough starter, and warm spiced apples.
Ingredients
For the Dough
7 ounces sourdough starter (¾ cup + 1 tablespoon; bubbly, fed)
15 ounces bread flour (3 cups)
9 ounces apple cider (1 cup + 2 tablespoons – room temperature; don’t use apple juice)
1 teaspoon granulated sugar
1 teaspoon salt
Spiced Apple Mix-In
1 small apple, peeled, cored, and diced into small cubes
1 tablespoon sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground cloves
Instructions
1. Prepare the apple mix-in. Toss the diced apples with sugar, cinnamon, nutmeg, allspice, and ground cloves in a small bowl. Cover and refrigerate while you prepare the dough.
2. Mix and autolyze. Combine the sourdough starter, bread flour, apple cider, and sugar in a large mixing bowl. Stir until a sticky dough forms. Cover and rest for 30–60 minutes.
3. Knead in the salt. Add salt and gently knead into the dough. Place dough in a clean, greased bowl, cover, and rest for 1 hour.
4. Stretch and fold. After 1 hour, stretch and fold the dough from all four sides. Cover and rest for another hour. Repeat the stretch-and-fold process two more times with 1-hour rests.
5. Incorporate the apples. Gently fold the spiced apples into the dough after the final fold. Distribute evenly and let rest 1 more hour.
6. Cold proof. Transfer dough to a floured banneton or towel-lined bowl. Cover and refrigerate for 12–18 hours.
7. Preheat and prepare. Preheat oven to 425°F. Heat Dutch oven inside oven if using. Prepare parchment and cornmeal.
8. Shape and slash. Turn dough onto parchment, seam side down. Dust top with flour and slash with a knife or lame.
9. Bake. Transfer to Dutch oven, cover, and bake 30 minutes. Remove lid and bake 20 more minutes until golden brown.
10. Cool. Let the bread cool on a wire rack for at least 3 hours before slicing.
Notes
If you don’t have a Dutch oven, place a baking sheet on the bottom rack and pour boiling water into it to create steam.
Store loaf in a paper bag or clean towel to keep crust crisp. Avoid plastic bags. Freezes well when wrapped in foil and stored in a freezer bag.
Add ¼ cup chopped toasted walnuts or pecans to the dough along with the apples for extra flavor and texture.
