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4 from 1 vote

Apple Cider Sourdough Bread

This apple cider sourdough bread has the perfect blend of autumn flavors with a touch of sweetness and spice. Makes 1 loaf.
Prep Time30 minutes
Cook Time50 minutes
Resting Time1 day
Total Time1 day 1 hour 20 minutes
Course: Bread
Keyword: apple cider sourdough bread, Fall
Servings: 10 loaf
Calories: 198kcal
Author: Katie

Equipment

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

Ingredients

For the Dough

  • 7 ounces sourdough starter (¾ cup + 1 tbsp bubbly, fed )
  • 15 ounces bread flour (3 cups )
  • 9 ounces apple cider (1 cup + 2 tbsp - room temperature)
  • 1 teaspoons 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 tsp allspice
  • ¼ teaspoon 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.
    overhead shot of apples and spices mixed in bowl.
  • 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.
    overhead shot of starter, flour, cider, and sugar in bowl mixed up.
  • 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.
    3 overhead images showing salt being mixed into dough and dough put into bowl.
  • 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.
    overhead shot of dough in tea towel in bowl.
  • 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.
    overhead shot of dough on parchment paper with slashes on 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.

Nutrition

Calories: 198kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 235mg | Potassium: 86mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.5mg