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.