Apple Cider Sourdough Loaf
Apple Cider Sourdough Loaf

Apple Cider Sourdough Loaf

Sweet and tender apples are folded through tangy sourdough that embodies the taste of fall. It also makes the perfect grilled cheese!

Round Timeless Loaves
PREP TIME20-24 Hours
COOK TIME50 Minutes
SERVES24 Slices, One Large Loaf
TOTAL20+ Hours

INGREDIENTS:

  • 360 grams non-alcoholic apple cider or sparkling apple juice
  • 100 grams sourdough starter
  • 500 grams flour
  • 2 apples, diced
  • ¼ cups brown sugar
  • 1 tablespoon extra apple cider or water
  • 10 grams salt

METHOD:

  1. In a large bowl mix the apple cider and sourdough starter together.
  2. Add flour and mix into a shaggy dough. Leave to autolyse for 1 hour.
  3. Add salt and dimple into dough until well combined and dough is an elastic ball.
  4. Bulk ferment: Place in bowl and cover. Bulk ferment 4-6 hours or until risen and domed on top. After the first hour, stretch and fold the dough four times. Repeat 1 hour rest.
  5. Add diced apples, tablespoon cider and brown sugar to a pan and simmer about 10 minutes until apples are soft. Allow to cool.
  6. On the second set of stretch and folds add the cooled apple and fold through gently.
  7. After bulk fermentation is done, shape the dough into a rough ball. Coat a banneton with cornmeal and place dough inside. Refriderate overnight.
  8. Preheat oven to 450F with the Krustic inside for 45 mintues. Score the dough and bake, covered for 30 minutes. Remove lid and bake a further 20 minutes until perfectly golden brown.
  9. Cool before slicing.

GALLERY:

NOTES:

  • This is a wet dough that can be difficult to work with. Coil folds or slap and folds can be used instead of stretch and folds if the dough is tearing when you stretch it.
  • The fresh apples can also be substituted for canned cooked apples, just bypass step 5 and add them in at step 6.