If you adore the cozy, comforting flavors of apple crisp and the tangy depth of sourdough, then the Apple Crisp Sourdough Loaf is about to become your absolute favorite. This beautifully rustic bread masterfully combines the sweet, warmly spiced notes of grated apple, brown sugar, and cinnamon with the chewy texture of a naturally fermented sourdough. Every bite bursts with a perfect balance of crisp crust and tender crumb, making this loaf an irresistible treat whether you’re enjoying it fresh from the oven or toasted the next day. Get ready to elevate your homemade bread game with this deliciously unique Apple Crisp Sourdough Loaf.

Apple Crisp Sourdough Loaf Recipe - Recipe Image

Ingredients You’ll Need

These simple ingredients work harmoniously to create a loaf that’s bursting with flavor and boasts the perfect texture and color. Each component plays an essential role—from your lively sourdough starter that provides amazing tang, to the grated apple bringing a touch of sweet moisture and the oats and cinnamon adding rustic warmth and crunch.

75 grams bubbly, active sourdough starter: This is the heartbeat of your loaf, bringing natural leaven and a signature tangy depth.
15 grams honey: Adds subtle sweetness and helps with crust caramelization for a beautiful golden finish.
350 grams filtered water: Ensures clean flavor and the right hydration for that perfect crumb.
550 grams all-purpose flour: The sturdy base that builds structure and chewiness.
9 grams salt: Enhances all the flavors without overpowering the natural sweetness of the apple.
1 large apple, grated: Brings fresh juiciness and fruity aroma, gently folding into the dough for a surprise in every slice.
¼ cup brown sugar: Offers deep molasses notes that pair perfectly with the apple and cinnamon.
½ cup rolled oats: Adds both texture and rustic charm, especially when sprinkled on the crust.
1 tsp cinnamon: Warms the loaf with its classic spice, making it feel like fall in every bite.

How to Make Apple Crisp Sourdough Loaf

Step 1: Preparing Your Starter and Dough

Kick things off by feeding your sourdough starter in the morning to ensure it’s lively and bubbly by afternoon. When it has doubled, mix it with water and honey until it dissolves into a smooth, milky liquid—this will kickstart fermentation and flavor development.

Step 2: Combining the Dry Ingredients

After the starter mixture is ready, add your flour and salt directly into the bowl, mixing until you have a shaggy dough. This rough start allows the gluten to form naturally during resting phases, which results in a beautifully airy crumb.

Step 3: Rest and First Stretch and Fold

Cover your dough with a damp towel and give it a 45-minute rest—you’ll notice it begins to settle and absorb water. Then perform the first stretch and fold by pulling one side over the middle and rotating your bowl to repeat. This strengthens the dough’s structure and improves texture.

Step 4: Repeat Stretch and Folds and Bulk Fermentation

Repeat the stretch and fold process three more times, spacing them about 30 to 60 minutes apart. Then let the dough bulk ferment on the counter for 8 to 10 hours, allowing those tasty natural flavors to develop slowly.

Step 5: Adding the Apple Crisp Mixture

Gently shape your fermented dough into a rectangle, grate your apple and pat it dry to limit extra moisture, then mix it with brown sugar, oats, and cinnamon. Spread three-quarters of this fragrant topping over the dough, fold it neatly like a letter, and sprinkle the rest inside the seam. This careful folding ensures the apple crisp elements are baked right into the loaf without sogginess.

Step 6: Final Proofing and Shaping

Create gentle tension on the dough by pushing and pulling slightly before transferring it seam side up into a floured banneton basket. Let it rest for 10 minutes and then stitch a decorative line down the center, which guides the dough’s rise during baking. Pop the dough in your fridge for 2 to 48 hours—this slow proof deepens flavor and gives you baking flexibility.

Step 7: Baking Your Apple Crisp Sourdough Loaf

Heat your Dutch oven in a 450-degree oven for at least 20 minutes to get it blazing hot. Transfer your dough onto parchment and score the top with a bread lame before sliding it into the Dutch oven. Bake covered for 25 minutes, then uncover and bake another 23 to 25 minutes till the crust is a rich golden brown. Let it cool completely—if you can wait—to enjoy the fullest flavor and texture.

How to Serve Apple Crisp Sourdough Loaf

Garnishes

For that final flourish, spread soft butter or a generous smear of apple butter on warm slices. A sprinkle of flaky sea salt can balance the sweetness brilliantly, while a dusting of cinnamon sugar on toasted slices just elevates this loaf to the next level of indulgence.

Side Dishes

This loaf pairs wonderfully with velvety butternut squash soup or sharp, tangy aged cheddar. For a brunch twist, serve alongside whipped cream cheese and a drizzle of honey. The loaf’s warmth and hints of spice complement savory and sweet accompaniments alike.

Creative Ways to Present

Slice the Apple Crisp Sourdough Loaf thick and use it as a base for open-faced sandwiches topped with brie and cranberry sauce. Or make mini dessert toasts topped with mascarpone and caramelized apples for a beautiful crowd-pleasing appetizer. The possibilities are endless when this loaf is in your kitchen.

Make Ahead and Storage

Storing Leftovers

Store your Apple Crisp Sourdough Loaf in a paper bag or wrapped in a clean tea towel at room temperature for up to three days. This method helps maintain the crisp crust while keeping the crumb tender and moist.

Freezing

If you want to save your loaf longer, slice it and freeze the slices individually wrapped in plastic wrap or foil. This way, you can pop out just what you need and keep the rest in the freezer for up to three months without losing flavor or texture.

Reheating

To bring back that fresh-baked feel, toast slices lightly or warm them in a preheated oven at 350 degrees for 10 to 15 minutes. This revives the crust’s crunch and makes the flavors shine vibrantly once again.

FAQs

How does the grated apple affect the sourdough’s texture?

The grated apple adds subtle moisture and natural sweetness throughout the dough, creating a tender crumb and juicy bites without making the loaf soggy. It also adds a lovely hint of fresh fruitiness that’s quite unique in sourdough bread.

Can I use different types of apples for this recipe?

Absolutely! Crisp apples like Granny Smith or Honeycrisp work best since they retain some bite and acidity, balancing the sweetness and adding texture. Softer apples may release too much liquid, so patting grated apple dry is an important step.

Why do I need to fold the dough multiple times?

Folding strengthens your dough by developing gluten gently without overworking it. This technique traps air, allowing for better rise and gives the Apple Crisp Sourdough Loaf its tender, chewy texture.

Is it necessary to use a Dutch oven for baking?

While a Dutch oven provides the perfect humid environment for a crisp crust and even bake, you can bake the loaf on a baking stone or sheet with a steaming method. However, the Dutch oven consistently delivers spectacular crust and rise.

What’s the best way to score the bread?

Use a sharp bread lame or razor blade to make clean cuts on the surface of the dough. Scoring allows the loaf to expand predictably during baking and adds a pretty artisan look. You can experiment with simple lines or decorative designs!

Final Thoughts

The Apple Crisp Sourdough Loaf is truly a showstopper that combines the charm of homemade sourdough with the irresistible flavors of apple and spice. It’s perfect for cozy mornings, sharing with loved ones, or simply treating yourself to something special. Give this recipe a try—you might just find your new go-to loaf that everyone will ask for again and again.

Apple Crisp Sourdough Loaf Recipe

★★★★★

5 from 7 reviews

Author: Lana
Total Time: Approximately 12-14 hours including resting and proofing times
Yield: 1 loaf (about 900 grams or 2 pounds) 1x
Diet: Vegetarian

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Description

This Apple Crisp Sourdough Loaf combines the tangy, complex flavors of naturally fermented sourdough with the sweet and warm notes of grated apple, brown sugar, oats, and cinnamon. The loaf is enriched with a crunchy oat topping and a soft crumb, perfect for breakfast or an afternoon snack, offering a comforting twist on traditional sourdough bread.

Ingredients

Scale

Dough Ingredients

75 grams bubbly, active sourdough starter
15 grams honey
350 grams filtered water
550 grams all-purpose flour
9 grams salt

Apple Crisp Topping

1 large apple, grated
¼ cup brown sugar (about 50 grams)
½ cup rolled oats (about 45 grams)
1 tsp cinnamon

Instructions

Feed Starter: In the morning, feed your sourdough starter to ensure it is bubbly and active by afternoon.
Mix Dough: In the afternoon, mix the starter, honey, and water in a large bowl until the starter dissolves into a milky liquid. Add the flour and salt, mixing until a shaggy dough forms.
Initial Rest: Cover the dough with a damp towel and let it rest for 45 minutes to hydrate the flour.
Stretch and Fold: Pull one side of the dough and fold it towards the middle, rotate the bowl, and repeat for 30 to 60 seconds until semi-smooth. Cover and rest for 1 hour.
Repeat Stretch and Folds: Perform 3 additional stretch and folds every 30 minutes to 1 hour apart to develop gluten.
Bulk Fermentation: Cover with a damp towel and let the dough ferment on the counter for 8–10 hours, allowing the dough to rise and mature flavor.
Prepare Workspace: Transfer the fermented dough to a lightly floured surface and stretch into a rectangle.
Prepare Apple Mixture: Grate the apple, pat dry with a paper towel, then mix with brown sugar, rolled oats, and cinnamon in a separate bowl.
Incorporate Apple Mixture: Sprinkle ¾ of the apple topping evenly over the dough. Fold each long side toward the middle, meeting in the center, then sprinkle the remaining apple mixture over the seam.
Roll Dough: Roll the dough gently from one end to form a loaf shape.
Create Dough Tension: Using your palms, push and pull the dough against the workspace to create surface tension, taking care not to tear the dough.
Proof in Banneton: Transfer the dough seam side up into a floured banneton basket. Let rest for 10 minutes. Optional: Lightly dampen the dough surface, roll in oats for added texture.
Score the Dough: Stitch the center of the dough seam with a knife or bread lame from top to bottom to help with expansion during baking.
Cold Proof: Cover the banneton and refrigerate for at least 2 hours, up to 48 hours, to develop flavor and improve crust.
Preheat Dutch Oven: When ready to bake, place a Dutch oven in your oven and preheat to 450°F (232°C) for at least 20 minutes for maximum heat retention.
Score Loaf: Transfer dough onto parchment paper, then score the top with your preferred design using a bread lame or sharp knife.
Bake Covered: Carefully place dough with parchment into the hot Dutch oven, cover, and bake for 25 minutes to steam and develop crust.
Bake Uncovered: Remove the lid and bake for another 23–25 minutes until the crust is golden brown and crisp.
Cool: Remove the bread from the oven, transfer to a cooling rack, and allow it to cool completely before slicing to ensure the crumb sets properly.
Serve: Enjoy slices with soft butter or apple butter for a delightful treat.

Notes

Ensure your sourdough starter is fully active and bubbly before starting to achieve a good rise.
Patting the grated apple dry removes excess moisture that could make the dough soggy.
Adjust bake time slightly based on your oven’s heat distribution to avoid underbaking or burning.
Using a banneton basket helps maintain shape and create a beautiful crust pattern.
Cold fermentation enhances flavor complexity and can be extended up to 48 hours.
Handle the dough gently when creating tension to avoid tearing the surface.
The oats on the crust add extra crunch and a rustic look; dampening the dough surface helps them stick better.

Prep Time: 30 minutes active, plus 8-10 hours bulk fermentation and 2-48 hours cold proof
Cook Time: 48-50 minutes
Category: Bread
Method: Baking, fermentation, Dutch oven baking
Cuisine: American, Artisan Bread