Overnight Apple Cinnamon Sourdough Bread
This overnight apple cinnamon sourdough bread is a naturally fermented boule with a hint of sweetness, tender apples, and warm cinnamon spice. A cozy, slow-rise recipe perfect for fall baking or breakfast toast.
There’s something deeply comforting about the rhythm of sourdough baking. As a sourdough baker, I find peace in its simplicity, the tang of long fermentation, and the creative joy of using discard in new ways.
This Overnight Apple Cinnamon Sourdough Bread is the perfect intersection of cozy and practical—a simple, naturally fermented loaf that leans into the warm, familiar flavors of fall–the perfect fall treat. We love to eat it warm with butter a little cinnamon sugar, or it makes great toast in the morning! Any way we have found to eat it has been delightful!
This recipe is also for the baker who loves a little bit of sweetness without losing the essence of a true sourdough. The classic sourdough bread is always a treat, but being able to add inclusions into the sourdough has taken my baking to the next level!
It yields just one hearty boule—ideal for small households or anyone wanting a loaf that feels special without requiring a special occasion. With tender, cinnamon-scented apples tucked into each slice, it’s perfect toasted for breakfast or transformed into golden, crisp-edged French toast. I love the subtle apple flavor. It also is the perfect way to use your active starter—no yeast needed here, just time and patience.
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What You’ll Love About This Recipe
- Slightly Sweet – Just enough brown sugar and apple to feel like a treat without being a dessert.
- Makes Just One Loaf – No waste, no overwhelm—just the right amount for a cozy weekend bake.
- Perfect for Fall – Apples and cinnamon make this loaf feel like autumn in bread form.
- Overnight Fermentation – The long, slow rise develops both flavor and that signature sourdough tang.
Key Ingredients
- Sourdough Starter – A bubbly, active starter is essential for fermentation and rise.
- Apples – Choose firm varieties of fresh apples like Pink Lady apples, Granny Smith apples, or Honeycrisp that hold their shape while baking.
- Brown Sugar – Adds a mellow sweetness that complements the natural tang of sourdough.
- Cinnamon – Brings a cozy warmth and depth to every bite.
You can find a full list of ingredients in the recipe card located at the bottom of this post.
A Suggested Process
It may take a few time to find the best way and timing for you to make your bread dough depending on your life rhythms. But, this is the schedule I usually follow.
- Day 1 – Evening–Start the night before with a healthy feed for your sourdough starter. I like to do this around 8 p.m. so that it’s bubbly and active the next morning. This step is key to a strong rise and dependable fermentation.
- Day 2 – Morning–Once your starter is ready, you’ll mix your dough in a large bowl. It begins with a simple combination of flour, water, and starter, followed by salt after a brief rest. The dough will bulk ferment at room temperature for most of the day, developing its flavor slowly and naturally. There’s just one set of stretch and folds—nothing too fussy.
- Late Afternoon–By evening, it’s time to prepare the apple filling. I prefer apples like Pink Lady or Granny Smith for their ability to hold shape. The mixture of brown sugar, cinnamon, and a touch of butter creates a warm, fragrant mix that cools before being folded into the dough. Shaping the dough is straightforward—spread out your dough gently, layer on the apples, then fold and shape into a boule. From there, it goes into the fridge overnight. This slow, cold fermentation deepens the flavor and gives you that nice sourdough tang we all love.
- Day 3 – Morning–In the morning, preheat your Dutch oven (a must for that crusty, golden exterior), score your loaf, and bake. The first half of the bake is covered to help the loaf rise, then uncovered to deepen that gorgeous golden-brown color. A well-baked loaf will hit 210°F internally and sound hollow when tapped.
How to Make the Sourdough Apple Bread
In a large mixing bowl, mix together water and active sourdough starter.
Add the flour and mix until a shaggy dough forms. Wait 20 minutes and sprinkle on the salt. Wet your hands and incorporate the salt into the dough. Cover the bowl and let the dough rise and rest for an hour.
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After an hour, perform one set of stretch and folds and then cover the bowl and let your dough sit at room temperature for 8-10 hours.
That afternoon, peel the apples and cut them into small pieces. Place the apples into a small saucepan over medium heat and then add the cinnamon, sugar, and butter to the saucepan. Cook until the apples are softened. Remove from heat and allow the mixture to cool to room temperature.
Turn the dough onto a lightly floured surface. Gently stretch the dough so that you have room to spread the apple mixture. Once you’ve spread the apple mixture over the dough, gently pull the sides of the dough towards the center and begin shaping a boule.
Once you’ve formed a boule shape, place dough into a lightly floured baneton seem side up. Cover the baneton with plastic wrap and refrigerate it overnight.
The next morning, preheat the oven to 450°F with the dutch oven inside. Turn the dough onto a large piece of parchment paper or silicon sling. Score the dough using a bread lame or sharp knife. Place the dough into a preheated dutch oven. Bake for 30 minutes covered and then remove the lid for the last 30 minutes. Be sure to let the cool on a wire rack completely before cutting.
Tips & Variations
- Be sure to drain the apples before spreading them on the dough to prevent excess moisture.
- Try other adding other inclusions to this recipe like cranberries, nuts, or different herbs and cheeses. A simple icing glaze is also a great addition for the sourdough apple cinnamon bread.
- Bake the loaf covered for at least 25 minutes before removing the lid and until the top is a dark golden brown or the internal temperature reaches 210°F.
- Let it cool completely before slicing—this helps preserve the structure and crumb.
Recipe FAQs
Peeling is optional: peeled apples yield a softer texture, while unpeeled adds a rustic feel and extra fiber.
Drain any liquid from the apple mixture before adding them to the dough.
Yes, slightly. Apples contain sugar and moisture, which can speed up fermentation a bit. Keep an eye on your dough—especially during the bulk ferment.
Baking this Overnight Apple Cinnamon Sourdough Bread is a slow, grounding process that fits beautifully into a weekend baking ritual. It honors the tangy goodness of sourdough and the simple magic of sourdough while bringing a bit of fall’s coziness to your table–one loaf, one slow rise, a delicious treat! And if you love baking with apples and sourdough, you might also enjoy my Sourdough Apple Muffins, which are another great way to use up starter and embrace the season.
More Sourdough Discard Recipes
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Overnight Apple Cinnamon Sourdough Bread
Equipment
- Dutch Oven
Ingredients
- 1⅓ cup water
- ½ cup active starter
- 3 cup all purpose flour
- 1 tsp salt
- 1½ cup apples peeled, finely chopped
- 1 tsp ground cinnamon
- ¼ cup brown sugar
- 1 tbsp butter
Instructions
- In a large bowl, mix together water and active sourdough starter.
- Add the flour and mix until a shaggy dough forms. Wait 20 minutes and sprinkle on the salt.
- Wet your hands and incorporate the salt into the dough. Cover the bowl and let it rest for an hour.
- After an hour, perform one set of stretch and folds and then cover the bowl and let your dough sit at room temperature for 8-10 hours.
- That afternoon, peel the apples and cut them into small pieces. Place the apples into a small saucepan over medium heat and then add the cinnamon, sugar, and butter to the saucepan. Cook until the apples are softened. Remove from heat and allow the mixture to cool to room temperature.
- Turn the dough onto a lightly floured surface. Gently stretch the dough so that you have room to spread the apple mixture. Once you’ve spread the apple mixture over the dough, gently pull the sides of the dough towards the center and begin shaping a boule.
- Once you’ve formed a boule shape, place the dough into a lightly floured baneton seem side up. Cover the baneton with plastic wrap and refrigerate it overnight.
- The next morning, preheat the oven to 450°F with the dutch oven inside.
- Turn the dough onto a large piece of parchment paper or silicon sling. Score the dough using a bread lame or sharp knife. Place the dough into a preheated dutch oven.
- Bake for 30 minutes covered and then remove the lid for the last 30 minutes.
- Allow the bread to cool completely before cutting.
