Ingredients
Method
- Feed your starter the night before so that it is active and bubbly the next morning.
- In a large bowl, mix together 100 g. of active sourdough starter and 308 g. of room temperature water.
- Stir in 450 g. of bread flour and 10 g. of sea salt. Mix until a shaggy dough forms. You can add in the 2 tbsp. of softened butter at this point if you want.
- Cover the dough and let it rest for 30 minutes.
Stretch & Folds
- Perform your first set of stretch and folds while adding in the diced apple, cinnamon, and optional brown sugar.
- Cover and let it rest for 30 minutes.
- Perform your second set of stretch and folds. Cover and let it rest for 30 minutes.
- Perform your third set of stretch and folds. Cover and let it rest for 5 hours or until doubled in size.
Shape and Start the Long Fermentation
- 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.
Time to Bake
- 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
