Apple Cinnamon Sourdough
the girls that get it, get it. this apple cinnamon loaf tho??? 🤪🤤🤩
Ingredients:
150g active starter
350g warm filtered water
500g bread flour
10g salt
3 apples, diced
cinnamon
sugar
Instructions:
Whisk the starter and warm water together in a large bowl until frothy and milky. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough, shaggy dough.
Cover with a damp towel and let rest for 1 hour.
3-4 rounds stretch and folds in 30 minute increments. Put damp towel over bowl after each stretch and fold.
Cover the bowl with a damp towel and let rise at room temperature, about 4 - 6 hours on the counter. The dough is ready when it has doubled in size, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.
Flour the counter lightly. Remove from bowl holding it upside and let it naturally come out. Stretch dough into a rectangle. Add some diced apples, cinnamon and sugar and then fold the right side, add more apples, cinnamon and sugar, and repeat on the left side. Roll it from one end to create a ball, keeping it tight. Shape in a candy cane formation until you get a nicely shaped ball.
Add a tea towel to a bowl and lightly dust with flour. Add dough and cover with towel. Refrigerate overnight.
Preheat oven to 450° WITH DUTCH OVEN.
Place parchment paper over bowl and flip. Add a sprinkle of flour over the dough and spread with your hands over the top. Score with a knife or razor blade.
Add dough to Dutch oven with parchment and bake for 25 minutes with lid ON and an additional 25 minutes with lid off.
Move to a wire rack and let cool for 1 hour before slicing.
If you're a fan of homemade bread with a twist, the Apple Cinnamon Sourdough offers a delightful combination of tangy sourdough flavor and the sweet warmth of apples and cinnamon. This recipe uses a natural sourdough starter, which not only leavens the bread but also brings complex aromas that few commercial yeasts can match. Understanding the fermentation process is key to sourdough success. The instructions highlight waiting for the dough to double in size and develop bubbles—signs that the natural yeasts are active. Incorporating fresh diced apples adds moisture and subtle sweetness, while cinnamon and sugar create that comforting spice profile. Adding the flavorful mix of apples and cinnamon at the folding stage ensures even distribution without crushing the fruit, preserving texture inside the dough. The overnight refrigeration slows fermentation allowing flavors to further develop and makes the dough easier to handle. Baking in a preheated Dutch oven traps steam during the initial bake, crucial for achieving a thick, crispy crust typical of artisan sourdough loaves. Scoring the dough before baking helps control the expansion for a beautiful finish. To elevate your loaf, consider using tart apples like Granny Smith for a sharp contrast or sweeter varieties such as Fuji for a mellow taste. You can also experiment with adding a dash of nutmeg alongside the cinnamon for added complexity. The sugar amount can be adjusted depending on your sweetness preference. Finally, remember that patience and practice improve sourdough baking. This apple cinnamon loaf is perfect for breakfast or as a sweet snack with butter or cream cheese. Enjoy the process and the delicious results of your homemade Apple Cinnamon Sourdough!
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