Apple Cider Sourdough Loaf
Apple Cider Sourdough Loaf

Apple Cider Sourdough Loaf

Sweet and tender apples are folded into 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
TOTAL TIME20+ Hours

INGREDIENTS:

  • 360g non-alcoholic apple cider or sparkling apple juice
  • 100g sourdough starter
  • 500g flour
  • 2 apples, diced
  • ¼ cup brown sugar
  • 1 tablespoon extra apple cider or water
  • 10g 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 the dough until well combined and the dough is an elastic ball.
  4. Add diced apples, a tablespoon cider and brown sugar to a pan and simmer about 10 minutes until apples are soft. Allow to cool.
  5. Cover the dough and bulk ferment for 4-6 hours at room temperature, or until it has risen noticeably and is slightly domed on top.
  6. During the first 3 hours of bulk fermentation, perform 4 sets of stretch and folds approximately 30-45 minutes apart. Before the second set of stretch & folds, gently add in cooled apples and brown sugar mixture until evenly distributed.
  7. After bulk fermentation is done, shape the dough into a rough ball. Coat a banneton with cornmeal and place the dough inside. Refrigerate overnight.
  8. Preheat the oven to 450°F with the Krustic Dutch oven inside for 45 minutes. Score the dough and bake, covered for 30 minutes. Remove the lid and bake a further 20 minutes until perfectly golden brown.
  9. Cool before slicing.
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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 skip step 5 and add them in at step 6.
  • Use wet or lightly oiled hands to prevent sticking, and fold gently to avoid tearing the high-hydration dough.
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