Apple Cider Sourdough Bread

Real apple cider and chunks of spiced apples turn regular sourdough into the perfect autumn bread… crispy outside, soft inside, with pockets of cinnamon sweetness. Takes patience with the overnight rise, but that first slice with butter is worth every minute.

If you love apples and spices, why not add them to your loaf in this beautiful fall loaf. Right? Right. This is one of my favorite sourdough bread recipes to eat for breakfast. You’ll love it toasted with butter.

Ingredients and Tools You’ll Need

This bread has a long rise time, so make sure your starter is active and bubbly. Really use apple cider here not apple juice for the best flavor. A Dutch oven works great here, but if you don’t have one, use a baking sheet and a steam bath (see the recipe notes for instructions).

This makes one loaf and freezes well. If you’d like to double or triple this recipe, or use metric measurements, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Dutch oven
• Spatula or dough whisk
• Sharp knife or lame

Ingredients

For the Dough

• 7 ounces sourdough starter (¾ cup + 1 tablespoon; bubbly, fed )
• 15 ounces bread flour (3 cups )
• 9 ounces apple cider (1 cup + 2 tablespoons – room temperature; don’t use apple juice)
• 1 teaspoon granulated sugar
• 1 teaspoon salt

Spiced Apple Mix-In

• 1 small apple peeled, cored, and diced into small cubes
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves

How to Make Apple Cider Sourdough Bread

Step One: Dice the Apples

Dice them the apples up and toss with all the spices and sugar. Stick them in the fridge. I always do this first because then it’s done and I don’t have to think about it later.

Step Two: Mix Everything Together

Dump your starter, flour, apple cider, and sugar in a big bowl. Stir it up until it looks like shaggy dough – it’ll be sticky and that’s fine. Cover it with plastic wrap or a damp towel and let it sit for 30-60 minutes. This is called autolyze and it’s basically letting the flour wake up and develop the gluten.

Step Three: Add the Salt

After your dough has rested, add the salt and knead it in gently. You can do this right in the bowl or on your counter – whatever works. Put it in a clean, lightly greased bowl, cover it, and find a warm spot (around 80-90°F) for it to rest for an hour.

Step Four: Stretch and Folds

After an hour, you’re going to stretch and fold the dough. Just grab one side, pull it up, and fold it over the rest. Do this on all four sides. Cover it back up and wait another hour. Do this whole process three times total – so that’s stretch, fold, wait, repeat two more times.

Step Five: Add the Apples

After your last stretch and fold, gently work those spiced apples into the dough. Try to get them spread around evenly but don’t beat the dough up. Cover and let it rest one more hour.

Step Six: Long Rise

Put your dough in a banneton (or a bowl lined with a floured tea towel – rice flour works best to keep it from sticking). Cover it tight with plastic wrap and stick it in the fridge for 12-18 hours.

Step Seven: Prep for Baking

In the morning, heat your oven to 425°F. If you’re using a Dutch oven (which I recommend), put that in the oven to heat up too. Cut some parchment paper and sprinkle it with cornmeal.

Step Eight: Shape and slash

Flip your dough out onto the parchment, seam side down. Dust the top with flour. Now for the fun part – slash the top with a sharp knife or lame. You can do a simple slash or get fancy and cut it like an apple with curved lines. Your call.

Step Nine: Bake

Put the parchment and bread right into your hot Dutch oven. Cover with the lid and bake 30 minutes. Take the lid off and bake another 20 minutes until it’s golden and sounds hollow when you tap it.

Let it cool on a wire rack for AT LEAST 3 hours before you cut into it. I know it’s torture, but trust me – the bread needs this time to finish doing its thing inside.

Serving & Storing

Serve this bread warm with apple butter and coffee or tea, or alongside a hearty soup or stew, such as sausage and tortellini soup.

Keep the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. This will help keep the crust crisp. Avoid plastic bags, which can trap moisture and make the crust soggy.

To freeze the bread, wrap it tightly in foil and place it in a freezer bag. It will stay good in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight on the counter or warm it up in a low oven.

Questions and Troubleshooting

More Delicious Sourdough Breads

• Who doesn’t love the combination of cinnamon and raisin? This sourdough cinnamon raisin boule bread will get you through the winter.
• This sweet white chocolate raspberry sourdough bread is a delicious treat.
• Eat this double chocolate sourdough bread with some cream cheese. Trust me.
• Blueberry lemon sourdough bread is not only amazing, but the dough is very forgiving too. Great for anyone who’s struggled in the past.

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