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Rustic Sourdough Apple Bread: A Sweet Kitchen Comfort

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  • Author: Chef AI
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 19 Hours
  • Yield: 10-12 Slices 1x
  • Category: Easy dinners

Description

Bake a rustic sourdough apple bread. Sweet apples, tangy sourdough, and warm spices make this a comforting treat. Perfect for breakfast or a snack.


Ingredients

Scale
  • Sourdough Base:
  • 100g active sourdough starter
  • 300g warm water (90-95°F)
  • 400g all-purpose flour
  • 8g fine sea salt
  • Sweet Apple Filling:
  • 150g diced apples (about 1 medium-large apple)
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Finishing Touches:
  • 1 tbsp unsalted butter, melted (for brushing)

Instructions

  1. Mix the Sourdough Apple Bread Dough:: In a large bowl, gently combine your active sourdough starter with the warm water. It should look a bit milky and frothy. Then, add the flour and salt. Mix it all together with your hands or a Danish dough whisk until no dry flour spots remain. It’ll be shaggy, a little sticky, and honestly, a bit messy – that’s totally okay! Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This is called autolyse, and it helps the flour hydrate. This is where I always feel like I’m making a glorious mess, but trust the process!
  2. Bulk Fermentation & Folds:: After the rest, perform your first set of stretch and folds. Lightly wet your hands, grab a portion of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat this 3-4 times. Cover and let it rest for 30 minutes. Repeat this stretch and fold process 3 more times, every 30 minutes, for a total of 4 sets. Then, let the dough continue its bulk fermentation for another 3-4 hours at room temperature (around 72-75°F), or until it’s noticeably puffy and jiggly. I sometimes forget a fold, and it still turns out; just don’t skip too many!
  3. Prepare and Incorporate the Apples:: While your dough is doing its thing, peel, core, and dice your apples. In a small bowl, toss them with the granulated sugar, ground cinnamon, and nutmeg. Once your bulk fermentation is complete and the dough is ready, gently flatten it out on a lightly floured surface. Sprinkle the spiced apples evenly over the dough. Now, carefully fold the dough over itself a few times, gently pressing to incorporate the apples. You don’t want to squish them too much, just get them nestled in there. It smells heavenly at this stage, pure fall goodness!
  4. Shaping the Sourdough Apple Bread:: Once the apples are incorporated, gently shape your dough into a round or oval loaf. The apples might make it a bit challenging, and you might have a few trying to escape – that’s just part of the charm! Lightly flour your proofing basket (banneton). Carefully transfer the shaped sourdough apple bread dough, seam-side up, into the banneton. Cover it with plastic wrap or a shower cap. This step always makes me feel like a pro, even when my shaping isn’t textbook perfect.
  5. Cold Proof:: Place the covered banneton in the refrigerator for 12-18 hours. This cold proof slows down the fermentation, deepens the flavor of your sourdough apple bread, and makes the dough much easier to handle when it’s time to bake. I’ve left it for 24 hours before, and it was still fantastic, so don’t fret if your timing is a little off. This is where the magic really happens for that open crumb and tangy flavor.
  6. Baking the Sourdough Apple Bread:: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Gently invert your cold sourdough apple bread dough into the hot pot (you can use parchment paper to help). Score the top with a sharp blade or lame. Cover and bake for 30 minutes. Then, remove the lid, brush the top with melted butter, and bake for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C). The smell? Oh my goodness, it’s intoxicating!
  7. Cooling Your Sourdough Apple Bread:: Once baked, immediately transfer the sourdough apple bread to a wire rack to cool completely. And I mean completely! Resist the urge to slice into it right away, as tempting as that incredible aroma is. Cooling allows the internal structure to set and prevents a gummy texture. I know, it’s torture, but it’s worth it. That first slice of perfectly cooled sourdough apple bread is pure bliss, trust me.