Apple Crisp Sourdough Loaf#BreadBakers

This Apple Crisp Sourdough is one of our favorite and irresistible bread that I make so often, since we love the warm, comforting flavors of spices like cinnamon, plus oats, brown sugar, and freshly grated apple.
Soft on the inside with a beautifully caramelized crust, this sourdough bread makes a delicious breakfast, afternoon snack, dessert or perfect for some fruit crostini.

Ingredients
100 Grams bubbly, active sourdough starter
60 Grams Homemade Apple Cider - unsweetened
250 Grams Water
410 Grams All purpose Flour
60 Grams Whole Wheat Flour
10 Grams Salt
10 Grams Honey
For The Oat Filling
1 Large Apple - grated
¼ Cup Brown Sugar
½ Cup Rolled Oats
1 Teaspoon Cinnamon

Method
To Make The Homemade Apple Cider
Wash and chop one apple blend it with 250ml water. Then strain the juice. Place this in a saucepan heat it and reduce it to 60ml. Cool then use this to knead the dough.
How to Make Apple Crisp Sourdough
In the morning, feed your starter.

When your starter has doubled, assemble your dough.

Start by mixing your starter, water, apple cider and honey together in a large mixing bowl until your starter has dissolved. 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 to 45 minutes apart.

Cover your bowl with a damp tea towel or place it in a proofing box and let rest on the counter to bulk ferment until it doubles in volume.

Then refrigerate the dough.
The Next Morning, transfer your fermented dough to clean workspace.

Slightly stretch your dough out into a rectangle shape.

Into a small bowl, mix together the 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.
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.
When you’re ready to bake, place your Dutch oven into your home oven and preheat it to 210°C for at least 20 minutes.

Transfer your dough onto a piece of parchment paper or a bread silicon mat.

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. Cover 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.

Labels: Sourdough, Breads, Apple, Cinnamon, Oats, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Bread With Fruit.