Apple Cinnamon Sourdough Bread
This Apple Cinnamon Sourdough Bread combines the tangy flavor of sourdough with the sweetness of apples and warmth of cinnamon. Perfect for breakfast or as a snack.
Equipment
- Large mixing bowl
- 9x5-inch loaf pan
- Baking stone or inverted baking sheet
- Sharp knife or razor blade
- Digital thermometer
Ingredients
- 500 g bread flour All-purpose flour can be used as a substitute
- 300 g water At room temperature
- 100 g sourdough starter Active and bubbly
- 10 g salt
- 2 medium apples Peeled, cored, and diced
- 50 g brown sugar
- 1 tbsp cinnamon
- 2 tbsp butter Melted
Instructions
- In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix until a shaggy dough forms. Let it rest for 30 minutes to autolyse.
- After autolyse, add the salt and knead the dough for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it ferment at room temperature for 4-6 hours, or until it has doubled in size.
- While the dough ferments, prepare the filling. Mix the diced apples, brown sugar, cinnamon, and melted butter in a bowl. Set aside.
- Once the dough has fermented, turn it out onto a lightly floured surface. Roll it into a rectangle about 12x18 inches. Spread the apple mixture evenly over the dough, leaving a 1-inch border on all sides.
- Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal. Place the log seam-side down into a greased 9x5 inch loaf pan. Cover and let it proof for 2-3 hours, or until it has risen about 1 inch above the rim of the pan.
- Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to preheat. Once the oven is hot, score the top of the dough with a sharp knife or razor blade.
- Bake the bread on the preheated stone or sheet for 15 minutes at 450°F (230°C). Then, reduce the temperature to 375°F (190°C) and bake for an additional 30 minutes, or until the internal temperature reaches 200°F (93°C).
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Chef's Tips:
• For a crisper crust, bake the bread directly on the stone and use steam in the first 10 minutes of baking
• Avoid overproofing the dough, as it can lead to a collapsed loaf
• Serve slices toasted with a spread of butter or cream cheese for an extra treat
Food Safety:
• Ensure the internal temperature of the bread reaches 200°F (93°C) to kill any potential harmful bacteria
• Store bread in an airtight container to prevent mold growth