Apple Sourdough Bread

5 from 1 vote

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.

Prep Time1 35

Cook Time40

Additional Times19

Total Time21 15

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 145kcal

Author: Nicole Durham

Cost: Recipe $2.40 / Serving $0.15

Equipment

Silicone Bread Sling *or parchment paper
Kitchen Scale
Measuring Cups
Measuring Spoons
Mixing Bowls
Skillet
Plastic Wrap
Sourdough Bread Proofing Baskets

Ingredients

Levain

50 g active sourdough starter ($0.05)
50 g bread flour ($0.09)
50 g water ($0.00)

Dough

300 g water ($0.00)
500 g bread flour ($0.86)
10 g salt ($0.01)
all of the levain

Apple Mixture

1 to 1¼ cups apples, peeled and diced ($0.91)
1 tablespoon unsalted butter ($0.12)
1 tablespoon lemon juice ($0.10)
2 tablespoons brown sugar ($0.16)
1 teaspoon ground cinnamon ($0.08)
¼ teaspoon ground nutmeg ($0.02)

Instructions

Make the levain. The night before, mix the sourdough starter, bread flour, and water. Cover and let rest at room temperature for 8 to 12 hours.
Autolyse the dough. In the morning, mix the water and bread flour until no dry flour remains. Cover and rest for 1 hour.
Add levain and salt. Add the levain and salt to the dough and mix until fully incorporated.
Bulk ferment. Cover and ferment for 4 hours, performing 3 stretch-and-folds during the first 90 minutes at 30-minute intervals.
Cook the apples. While the dough ferments, melt the butter in a skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon, and nutmeg. Cook 5 to 7 minutes until tender and lightly caramelized. Cool completely.
Incorporate apples. After bulk fermentation, gently stretch the dough into a rectangle. Spread half the cooled apple mixture over the dough, fold in half, add remaining apples, and fold again. Pinch seams gently to seal.
Shape. Shape the dough into a round, tightening the surface. Place seam-side up in a floured proofing basket or lined bowl. Cover and refrigerate 8 to 12 hours.
Bake. Preheat the oven to 475°F with a Dutch oven inside. Turn the dough onto parchment, score the top, and transfer to the Dutch oven. Cover and bake 20 minutes, then uncover and bake 25 to 30 minutes until deeply golden.
Cool. Cool on a rack for at least 1 hour, preferably until fully cooled, before slicing.

Notes

Apple choice. Use firm apples to prevent a mushy interior.
Apple weight. About 130 to 140 grams apples if weighing.
Prevent sticking. Dust baskets with rice flour and use bread flour on work surfaces.
Scoring help. For deeper cuts, bake 5 to 10 minutes, then quickly re-score.
Flavor boost. Overnight cold proofing improves structure and taste.

Nutrition