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
Nutrition
- Serving Size: 1 slice (approximately 90 grams)
- Calories: 210 kcal
- Sugar: 4.5 grams
- Sodium: 320 mg
- Fat: 1.8 grams
- Saturated Fat: 0.3 grams
- Unsaturated Fat: 1.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 43 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 0 mg
Keywords: apple sourdough bread, sourdough loaf with apples, apple crisp bread, homemade sourdough, artisan bread recipe, cinnamon apple bread
