Apple Sourdough Bread

This apple sourdough bread is a cozy twist on classic sourdough, featuring chunks of fresh apple that melt into the dough during baking. The result is a subtly sweet, naturally leavened loaf that's perfect for fall mornings or anytime you're craving something comforting and wholesome.

This Apple Sourdough Bread is a deliciously resourceful way to use up apples that are a little past their prime or to highlight the best of the season's harvest.

Whether you're just getting into sourdough or you're eager to explore new flavor pairings, this apple sourdough loaf offers a soft, tender crumb infused with gentle spice and natural sweetness.

Crafted with active sourdough starter and my Low Hydration Sourdough Bread as a base, this Apple Sourdough Bread delivers that signature tangy flavor, perfectly balanced by juicy apple pieces and warm undertones of cinnamon or nutmeg.

It's a cozy, satisfying bread that's just as good for breakfast as it is for snacking or serving alongside a hearty fall meal.

For more ideas like this, check out my Sourdough Discard Banana Muffins or Sourdough Apple Muffins.

🛒 Ingredients

Active sourdough starter: This gives the bread its rise and characteristic tang. Make sure it's bubbly and recently fed.

Bread flour: Provides the structure needed for a tall, chewy loaf.

Chopped apples: Adds sweetness and moisture; use firm varieties like Honeycrisp or Granny Smith.

See the recipe card below for full ingredients and instructions.

🥄 Instructions for Apple Sourdough Bread

Step 1: THE NIGHT BEFORE: Prepare your levain by mixing together 50g active sourdough starter with 50g bread flour and 50g water in a bowl or jar. Cover with plastic wrap and let sit at room temperature overnight (8-12 hours). (Image 1).

Step 2: IN THE MORNING: In a large mixing bowl, combine 500g bread flour and 350g water. (Image 2). Mix until no dry flour remains. (Image 3). Cover and let it rest (autolyze) for 1 hour.

Step 3: Add the prepared levain and 10g salt to the dough. (Image 4). Mix thoroughly until well incorporated. (Image 5).

Step 4: Cover the bowl and let rest for 4 hours, but perform 3 stretch and folds 30 minutes apart during the first part of the 4 hours.

Step 5: After the dough has rested for 30 minutes, do your first set of stretch and folds. Do this by lifting half of the dough in the bowl and folding it over onto itself (Image 7), give the bowl a quarter turn, and repeat until you've done it 4 times. Cover and let rest.

Step 6: In a skillet over medium heat, melt the butter. Add diced apples, lemon juice, brown sugar, cinnamon, and nutmeg. (Image 9).

Step 7: Cook until the apples are tender and the mixture is slightly caramelized (about 5-7 minutes). (Image 10). Let it cool completely.

Step 8: After the 4 hours, before the cold chill, gently fold the cooled apple mixture into the dough until evenly distributed.

Do this by laying the dough out into a large rectangle about 12x16 inches big. (Image 11).

Spread half of the COOLED apple mixture over the dough. (Image 12).

Fold in half and add a little more apple filling over the top. (Image 13).

Fold in half again, it should look like a wedge. (Image 14).

If you have a small amount of apple filling left, put it on top of the wedge (Image 15), and try folding again, this time it will be tight but use your fingers to pinch the seams closed. (Image 16).

Step 9: Shape the loaf for proofing. Grab the furthermost pieces of loose dough and bring them up and over the seam you created. (Image 17). You want to bring opposite sides over on another to try and seal in all the gaps. Pinch the dough as needed to hold it in place.

Step 10: Place the dough, smooth side down into a floured proofing basket. If you don't have one, a parchment lined bowl works too. (Image 18). Cover with plastic wrap and let chill in the fridge overnight (or for 8-12 hours).

Step 11: IN THE MORNING: Preheat your oven to 475°F with a Dutch oven inside. Once preheated, carefully remove the Dutch oven.

Step 12: Remove your bread dough from the fridge. (Image 19). Place a piece of parchment paper (or on a silicone bread sling) over the bowl of chilled dough and invert it onto the paper.

Step 13: Score the top of the dough with a sharp knife or lame. (Image 20). Transfer the dough (with parchment) into the Dutch oven. (Image 21).

Step 14: Cover and bake for 20 minutes. Remove the lid and bake for an additional 25-30 minutes until the crust is deep golden brown. (Image 22).

Step 15: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. I recommend 3 hours or until cooled to the touch.

Slice and Enjoy!

🥗 Side Dishes or Pairing Ideas

• Spread slices of Apple Sourdough Bread with honey butter, apple butter, or Homemade Applesauce for a simple and comforting treat.
• Serve warm with a drizzle of maple syrup or a spoonful of Greek yogurt and cinnamon for breakfast.
• Perfect with a warm chai latte, maple iced coffee, or a cup of spiced tea.
• For brunch, serve with apple cider or freshly brewed coffee for a true autumn morning vibe.

❓ Apple Sourdough Bread FAQs

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