Apple Cider Sourdough Bread for a Delicious Fall Treat
Fall is in the air, and that means it’s time for all things cozy – including delicious homemade bread. This apple cider sourdough bread is the perfect way to welcome the season. It’s got warm spices, sweet apples, and a crusty exterior that gives way to a soft, flavorful crumb. Trust me, sourdough bread recipes are easier than they look! Make sure your sourdough starter is active and bubbly before starting. That’s the secret to a beautiful, well-risen loaf.
Apple Cider Sourdough Bread
Equipment
- Spatula or dough whisk
- Sharp knife or lame
Ingredients
For the Dough
- 7 oz sourdough starter (¾ cup + 1 tbsp bubbly, fed )
- 15 oz bread flour (3 cups )
- 9 oz apple cider (1 cup + 2 tbsp – room temperature)
- 1 tsp granulated sugar
- 1 tsp salt
Spiced Apple Mix-In:
- 1 small apple peeled, cored, and diced into small cubes
- 1 tbsp sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground cloves
Instructions
- Prepare the apple mix-in. Toss the diced apples with sugar, cinnamon, nutmeg, allspice, and ground cloves in a small bowl. Cover and refrigerate while you prepare the dough. I like to get this step out of the way, but if you want, you can do this right before adding the apples.
- Mix and autolyze. Combine the sourdough starter, bread flour, apple cider, and sugar in a large mixing bowl. Stir with a spoon or spatula until you form a sticky dough. Cover with plastic wrap or a damp tea towel and let it rest for 30-60 minutes. This autolyze period allows the flour to hydrate and develop gluten.
- Knead in the salt. After the dough has rested, add the salt and gently knead it into the dough, either on the counter or in the bowl. Place the dough in a clean, lightly greased bowl, cover, and let it rest in a warm place (around 80-90°F) for 1 hour.
- Stretch and fold. After 1 hour, stretch and fold the dough. To do this, gently pull one side of the dough up and fold it over itself. Repeat on all four sides of the dough. Cover and let the dough rest for another hour. Repeat the stretch-and-fold process two more times, with 1-hour rests in between.
- Incorporate the apples. After the final stretch and fold, gently fold the spiced diced apples into the dough. Try to distribute the apple pieces evenly without overworking the dough. Cover and let it rest for one more hour.
- Cold proof. Transfer the dough to a well-floured banneton or a bowl lined with a floured tea towel (rice flour prevents sticking). Cover tightly with plastic wrap and refrigerate for 12-18 hours.
- Preheat and prepare. In the morning, preheat your oven to 425°F (220°C). If you plan to use a hot Dutch oven method, place your Dutch oven inside the oven to heat. Cut a piece of parchment paper and sprinkle it with cornmeal.
- Shape and slash. Take the dough out of the fridge and carefully transfer it onto the parchment paper, seam side down. Dust the top of the loaf lightly with flour. Using a sharp knife or a lame, slash the top in a pattern resembling an apple: a wide oval in the center with curved lines extending outward like the skin of an apple. Add a small “stem” cut at the top.
- Bake. Transfer the parchment with the loaf into the Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and continue baking for 20 more minutes until the crust is golden brown and crispy.
- Cool. Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 3 hours before slicing. This will help the flavors fully develop and the crumb to set.
Notes
- Choose a firm apple like Honeycrisp, Granny Smith, or Braeburn for the mix-in. Softer apples may break down too much during baking.
- Before using your sourdough starter, make sure it is active and bubbly. If it’s been in the fridge, feed it at least 4-6 hours before starting the recipe.
- For the best flavor, choose unfiltered, fresh apple cider. Avoid apple juice, as it lacks cider’s depth and natural sweetness.
- If you don’t have a Dutch oven, place a baking sheet on the bottom of your oven and pour boiling water into it after putting the loaf inside. The steam will help create a crisp crust.
- This is a long-ferment recipe that develops deep flavor over time. Plan to start the dough at least 24 hours before you want to serve it.
- Store the loaf in a paper bag or wrapped in a clean kitchen towel to keep the crust crisp. Avoid plastic bags, which soften the crust. It also freezes well when tightly wrapped in foil and a freezer bag.
- Add ¼ cup chopped toasted walnuts or pecans to the dough and the apples for extra texture and flavor.
Honestly, this bread is my go-to for fall. It’s just so cozy and delicious! The whole house smells amazing while it’s baking, and the first slice, still warm, is seriously the best. It’s perfect with a cup of tea in the morning or a big bowl of soup on a chilly evening. You guys are going to love it!
My family can’t get enough of it! The kids love the little bursts of apple sweetness, and my husband always sneaks a slice (or two!) when he thinks I’m not looking.
Key Ingredients and Tools
A few things will help you make this bread the best it can be:
- Sourdough starter. An active, bubbly starter is critical to a successful sourdough loaf. You can find them online or make your own.
- Apple cider. For the best flavor, use unfiltered apple cider. Look for it in the refrigerated section of your grocery store, near the juices.
- Dutch oven. This helps create a crisp crust and a beautiful rise. If you don’t have one, use a baking sheet and a steam bath (see the recipe notes for instructions).
- Sharp knife or lame. This is for scoring the bread, which helps it rise evenly and look pretty. If you don’t have a lame, a sharp paring knife will work.
These things will help you bake a loaf of bread you’ll be proud of!
Troubleshooting and Help
Unfortunately, no. Sourdough bread gets its unique flavor and texture from the slow fermentation process of the starter. Instant yeast works much faster and won’t give you the same results.
A few things could be happening. Your starter might not be active enough, your kitchen might be too cold, or you might not have kneaded the dough enough. Make sure your starter is bubbly, and try letting the dough rise in a warmer spot. See this article for more solutions.
Absolutely! While a Dutch oven helps create that perfect crusty exterior, you can still bake this bread without one. Check out the recipe notes for instructions on using a baking sheet and a steam bath to get a similar result.
Absolutely! Feel free to get creative with your spices. Cardamom, ginger, or even a pinch of cloves would all be delicious additions.
If you have any other questions or need more guidance, don’t hesitate to comment below. I’m always happy to help!
I hope you enjoy baking this apple cider sourdough bread. It is a great way to bring a little bit of fall into your kitchen. The mix of apples and spices is so cozy, and the smell of it baking is just heavenly. It’s perfect for sharing with friends and family or just enjoying a warm slice all by yourself. Trust me, it’s worth the effort!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.