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.
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.