There’s something about October that makes me want to fire up the oven (even if its still 82 degrees outside 😆). If you’re like me, and you're looking for a cozy way to bring fall flavors into your kitchen, this Apple Cinnamon Sourdough is it. Think sourdough’s classic tang mixed with buttery apples and warm spice.
I came across this recipe from Lynn’s Way of Life, and after trying it, I knew it was one to share with you! Here’s my personal take on this classic sourdough loaf!
What Makes This Loaf Special
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The apples bring just the right amount of sweetness without it feeling like dessert.
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Cinnamon makes the whole house smell incredible while it bakes!
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It’s versatile, so you can toast a slice with butter in the morning or pair it with a bowl of soup for dinner.
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It’s a fun twist if you’re already making sourdough regularly and want something a little different.
Ingredients:
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500 g flour
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300 g water
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100 g active sourdough starter
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10 g salt
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2 apples (we use Honeycrisp or Granny Smith)
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1 tsp cinnamon
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1 Tbsp butter
Step-by-Step Instructions:
1. Mix the dough
In a large bowl, combine your sourdough starter and water until dissolved. Add in the flour and salt, mixing with a wooden spurtle until you have a rough, shaggy dough. Cover and let it rest for about an hour. This is the “autolyse” stage, which helps the flour hydrate.
2. Stretch and fold
After resting, do a set of stretch-and-folds: grab one side of the dough, stretch it up, fold it over itself, then rotate the bowl and repeat three more times. Cover the dough and let it rise at room temperature for 8-10 hours, or overnight, until it’s roughly doubled in size.
3. Prepare the apple filling
While the dough is fermenting, peel and dice your apples. Cook them in a skillet with butter and cinnamon for about 5-7 minutes, just until softened. You don’t want them mushy, just enough to release some moisture and deepen the flavor! Let the mixture cool completely before adding it to the dough (If it’s warm, it can mess with your dough’s fermentation).
4. Incorporate the apples
Once your dough is ready, gently turn it out onto a floured surface. Stretch it into a rectangle and spread the cooled apple mixture over the top. Fold the dough in thirds, like an envelope, to trap the apples inside. Then gently shape it into a round 10-inch loaf using a 10-inch cotton proofing basket.
5. Second rise (proofing)
Cover the dough in your proofing basket loosely. You can let it proof at room temperature for 1-2 hours, or refrigerate it overnight for deeper flavor and easier scoring.
6. Preheat the oven
When you’re ready to bake, preheat your oven (with a Dutch oven inside) to 450°F. Let it heat for at least 30 minutes so the Dutch oven is piping hot.
7. Bake the loaf
Flip your dough onto a piece of parchment paper, score the top with a sharp blade, and carefully transfer it into the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake another 25-30 minutes until the crust is golden brown and crisp.
8. Cool completely
This step is hard because I always want to taste it as soon as it comes out of the oven, but it's soo important to let the bread cool fully on a wire rack before slicing. Cutting too soon can make the inside gummy and ruin your loaf!
Tips to Make It Easier
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Make sure your starter is bubbly and active before you start.
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If your apples are really juicy, blot them with a paper towel so they don’t add too much liquid.
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Cold fermentation (overnight in the fridge) makes the flavor even better.
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This bread freezes really well. Just slice it first so you can grab a piece whenever you need it!
Why You’ll Love It
This loaf is cozy enough for a slow weekend bake but also practical enough to keep on hand for weekday breakfasts. And if you want to gift a loaf to a neighbor or bring it to a fall get-together, it’s the perfect choice!
If you already have a sourdough routine, this is a fun seasonal twist to keep things interesting! Give it a try and let me know how yours turns out by tagging us on Instagram @haselmayergoods, I love seeing how different bakers make these recipes their own!
Happy baking and happy fall from the Haselmayers! 🍂
