Caramel Apple Cider Sourdough Bread
From the gooey caramel rivers to the shredded fresh apples and cozy apple cider spices in every slice, this Caramel Apple Sourdough Bread is one of our most delightful autumn bakes. It's like your favorite caramel apple and a cup of warm cider had a sourdough baby, and it's chef's kiss good.
Servings: 16 slices
Calories: 160kcal
Cost: Recipe $3.49 / Serving $0.22
Equipment
- Silicone Bread Sling *or parchment paper
Ingredients
Dough
- 500 g bread flour ($0.86)
- 300 g water ($0.00)
- 150 g active sourdough starter ($0.14)
- 10 g salt ($0.01)
Add-In
- 150 g apple, shredded, about 1 medium ($0.86)
- 1 packet apple cider drink mix ($0.29)
- ½ cup caramel apple dip, thick style ($1.33)
Instructions
- Mix and autolyse. In a large bowl, combine the bread flour, water, and sourdough starter until fully mixed. Cover and rest for 30 minutes.
- Add salt and fold. Sprinkle the salt over the dough. Perform 4 stretch-and-folds, turning the bowl between folds. Cover and rest 30 to 40 minutes.
- Add apples and cider mix. During the second round of stretch-and-folds, gently incorporate the shredded apple and apple cider drink mix. Rest again for 30 to 40 minutes.
- Bulk ferment. Perform two more stretch-and-folds, spaced 30 to 40 minutes apart. Cover and let the dough rest for 2 to 3 hours. Minimal rise is expected.
- Laminate with caramel. Turn the dough onto a lightly floured surface and gently stretch into a rectangle. Spoon half of the caramel dip over the dough and fold in half. Add the remaining caramel, fold again, then fold once more to shape. Tuck the ends under and seal gently.
- Cold proof. Place the dough seam-side up in a floured banneton or bowl. Cover and refrigerate for 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 hot Dutch oven. Bake covered for 25 minutes, then uncovered for 20 minutes, until deeply golden and the internal temperature reaches 200 to 210°F.
- Cool. Allow the loaf to cool completely before slicing, at least 3 hours, so the caramel can set.
Notes
- Apple choice. Firm apples like Granny Smith or Fuji work best to prevent excess moisture.
- Measurement accuracy. Exceeding 150 grams of apple can throw off hydration and affect bake quality.
- Flour for shaping. Use rice flour for the proofing basket and bread flour for shaping to prevent sticking.
- Scoring tip. High moisture dough may score better after 5 to 10 minutes of baking, then re-score quickly.
- Storage. Store cooled bread at room temperature for up to 2 days, refrigerate up to 5 days, or freeze sliced up to 3 months. Toast to refresh.
Nutrition
Serving: 1slice | Calories: 160kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 264mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 0.3mg
