How to Make Apple Cinnamon Sourdough Bread with Active Starter

Apple cinnamon sourdough bread with active starter is one of my favorite fall bakes. The tangy goodness of sourdough and the sweet warmth of cinnamon pair perfectly with fresh apples. This sourdough apple cinnamon bread is a delicious treat for breakfast, brunch, or even an afternoon snack. This is a simple bread that gets its sweetness from the apples. I love that this recipe lets the apples and cinnamon shine. 

Ingredients You’ll Need for Apple Cinnamon Sourdough Bread with Active Starter

For this recipe, we are going to use 100 grams of active sourdough starter. Not sourdough discard. You’ll also need:

• 308 grams of room temperature water
  
• 450 grams of bread flour (you can do part whole wheat flour or substitute all-purpose flour here as well)
  
• 10 grams of sea salt
  
• 1 medium Granny Smith apple (I love using Granny Smith apples for this recipe) 
  
• 1 ½ tablespoons ground cinnamon
  

Optional: 2 tablespoons softened salted butter or 2 tablespoons brown sugar if you want a sweeter loaf.

The Fermentation Process for Apple Cinnamon Sourdough Bread

Feed your starter the night before. Around 8 p.m. works well. By morning, it will be active, bubbly, and ready for the fermentation process.

In a large mixing bowl, mix the 100 grams of active starter with 308 grams of water until frothy. Add butter here if you’d like. Stir in the 450 grams of bread flour and 10 grams of sea salt. Mix until you see a shaggy dough. Cover the bowl with a moistened tea towel, plastic wrap, foil, or a bowl cover. Let the dough rest for 30 minutes.

Now comes the stretch and fold. Perform three rounds. After the first 30-minute rest, fold in the diced Granny Smith apple and the cinnamon. This is during the first set of stretch and folds to be clear. If you want extra sweetness, add the brown sugar the first time you are doing the stretch and folds. Cover, rest 30 minutes, then stretch and fold again. Do the same one more time. Cover and let it rise 4–5 hours until doubled in size.

Shaping the Apple Cinnamon Dough

Turn the dough out onto a lightly floured surface. On your clean surface, fold it like a diaper — right over left, left over right, bottom over top. Flip it seam side down. Cup your wet hands and gently pull it toward you, turning and pulling until you create a smooth, round ball. Place it seam side up in a proofing basket. Cover and refrigerate up to 24 hours for a long fermentation. I like to bake mine the next morning.

Baking the Apple Cinnamon Sourdough Bread with Active Starter

Preheat your oven and Dutch oven to 450°F. Flip your sourdough apple bread onto parchment paper. Score the dough so it can rise beautifully. Place it into the hot Dutch oven. Toss in 3–4 ice cubes under the parchment paper for extra steam. Bake covered for 28 minutes. Remove the lid and bake another 3–5 minutes until golden brown.

Cool on a wire rack for at least 30 minutes. Slice, spread with salted butter, cinnamon butter, or apple butter. The juicy apples inside make every bite sweet and soft. 

Tips for Success for Cinnamon Apple Sourdough Bread

• Visit your local apple orchard for the freshest Granny Smiths. Fresh apples make this sourdough apple cinnamon bread shine. Pick your favorite kind of apple and enjoy that sweet apple flavor. They are the star of the show. 
  
• Be patient with the fermentation process. Good sourdough flavor takes time.
  
• Use a sharp blade when scoring the bread dough. This gives the loaf room to puff.
  
• Want a sweeter loaf? Add that brown sugar. You can even add in 1/4 tsp. of nutmeg to give a little something extra to the warm spices. 
  

Why You’ll Love This Bread

This recipe is a great way to kick off the fall season. The tangy goodness of sourdough pairs beautifully with juicy apples and warm cinnamon. Sourdough apple cinnamon bread is hearty, flavorful, and a cozy way to celebrate the seasons of fall. Serve it as a dessert, a snack, or even toast it for breakfast. Store any leftovers in an airtight container in the refrigerator for up to 5 days. 

This loaf isn’t just bread. It’s comfort. It’s a perfect way to start a new fall tradition. And it’s a delicious treat you’ll want to bake again and again.