Apple Crisp Sourdough Loaf
Serves 5
210 mins prep
50 mins cook
260 mins total
Apple Crisp Sourdough is a delicious combination of two treats: apple crisp and sourdough bread. This homemade loaf is filled with oats, sugar, cinnamon and pieces of grated apple to make for a fun and flavorful fall treat.
Oat Filling
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In the morning, feed your starter.
In the afternoon when your starter has doubled, assemble your dough.
Dough Assembly
Start by mixing your starter, water, and honey together in a large mixing bowl until your starter has dissolved turns into a milk liquid. Add in your flour and salt and mix together until a shaggy dough forms.
Cover with a damp tea towel or bowl cover and let rest for 45 minutes.
After resting, pull one side of the dough up and towards the middle, rotating the bowl and repeating each time for 30 to 60 seconds until a semi - smooth dough forms. Cover and let rest for one hour.
Repeat the stretch and folds 3 more times every 30 minutes - 1 hour apart.
Cover your bowl with a damp tea towel and let rest on the counter to bulk ferment for 8-10 hours.
The next morning
The next morning, transfer your fermented dough to clean workspace.
Slightly stretch your dough out into a rectangle shape.
Grate your apple and pat dry with a paper towel to soak up the moisture.
Into a small bowl, mix together your grated apple, brown sugar, oats and cinnamon together.
Evenly sprinkle ¾ of the apple mixture all over the surface of the dough. Fold one of the longer sides of the rectangle up and towards the middle, do the same with the other side and meet it towards the center.
Sprinkle the remaining apple mixture over the seam of and roll the dough up.
Using the palms of your hands, push the dough up and pull the dough down on your workspace to create tension. Be careful with the step, creating too much tension will cause the surface of the dough to rip.
Use your bench scraper to transfer the dough into a floured banneton seam side up. Let rest in the banneton for 10 minutes. TIP: Add oats to the outside of the dough by damping the surface slightly and rolling it onto a plate of oats before placing it into the banneton.
After resting, stitch the center of the bread dough from the top all the way to the bottom.
Cover, and place in the fridge for at least 2 hours or up to 48 hours.
Baking
When you're ready to bake, place your Dutch oven into your home oven and preheat it to 450 degrees for at least 20 minutes.
Transfer your dough onto a piece of parchment paper. Using a bread lame, score the top of the dough into whatever design you like best.
Carefully place the dough into a hot Dutch oven with the parchment paper. Recover with the lid and bake for 25 minutes. Remove the lid and bake for an additional 23 - 25 minutes, depending on how golden you like the crust.
Remove from the oven and place onto a cooling rack. Let your bread fully cool before slicing and serving with a side of soft butter or apple butter.
