Apple Cinnamon Sourdough Bread

5 from 1 vote

Sourdough bread is already awesome, but add apple and cinnamon, and it’s next-level delicious! This Apple Cinnamon Sourdough Bread is perfect for breakfast or a tasty snack anytime with its tangy, sweet, and spicy flavors.

Prep Time8 10

Cook Time1

Total Time9 10

Course: Breakfast

Cuisine: American

Servings: Slices

Calories: 271kcal

Author: Lynn Polito

Equipment

Ingredients

500 g Flour all purpose or bread flour
300 g Water
10 g Salt
100 g Starter Active and Bubbly
2 small Apples Granny Smith or Honeycrisp
1 teaspoon Cinnamon
1 tablespoon Butter

Instructions

In a large bowl, mix together the starter and water.
Add the flour and salt. Mix until a shaggy dough forms. Let that rest for 1 hour covered with a clean, damp towel.
After one hour, perform one set of stretch and folds. Take one side of the bread with wet hands, lift the dough and stretch it over to the other side of the dough. Do that 3 more times while turning the bowl so all sides of the dough have been stretched. Let that sit at room temperature, covered, for 8-10 hours or until it has doubled in size (or overnight).
In the morning, peel the apples and cut them into very small pieces. Place the apples into a small saucepan over medium heat. Add the cinnamon and butter. Cook until the apples are softened. Remove from the heat and let it cool to room temperature.
In the morning, turn the dough onto a lightly floured surface. Spread the dough evenly over the floured surface. Take the apple mixture and spread it over the dough.
Time to shape the dough. Taking one side at a time, turn the dough into the center of the dough. Continue shaping it until a boule shape forms (see pictures in blog post). Flour a large bowl and place the dough into the bowl seem side up. Place it in the refrigerator for at least 1 hour, but up to overnight.
Preheat the oven to 450 degrees. Turn the dough onto a piece of parchment paper. Slash the top of the dough with a lame or a sharp knife. Place the dough into the preheated Dutch oven. Bake for 30 minutes covered, and then 30 minutes uncovered.
Remove the bread from the oven and let it cool to room temperature before cutting.

Notes

Make sure to let the bread cool completely before cutting into it.
If you are using a softer apple like gala or fuji apples, drain any excess liquid to ensure that the dough does not get too soggy.
Feed your sourdough starter at least 4-8 hours before you are making this bread to ensure that the bread rises properly.

Nutrition