Description
This Overnight Apple Cinnamon Sourdough Bread is a naturally fermented boule infused with tender, sweet apples and warm cinnamon spice. Perfect for fall baking and enjoying as breakfast toast, this slow-rise recipe combines the tangy depth of sourdough with cozy, fragrant flavors for a delightful handmade loaf.
Ingredients
Scale
Dough
- 1⅓ cup water
- ½ cup active sourdough starter
- 3 cups all-purpose flour
- 1 tsp salt
Apple Cinnamon Filling
- 1½ cups apples, peeled and finely chopped
- 1 tsp ground cinnamon
- ¼ cup brown sugar
- 1 tbsp butter
Instructions
- Mix Water and Starter: In a large bowl, combine 1⅓ cup water with ½ cup active sourdough starter and mix until blended.
- Add Flour: Add 3 cups all-purpose flour and mix until a shaggy dough forms. Let it rest for 20 minutes.
- Add Salt: Sprinkle 1 tsp salt over the dough, wet your hands, and incorporate it evenly into the dough. Cover the bowl and let it rest for 1 hour.
- Stretch and Fold: After an hour, perform one set of stretch and folds to strengthen the dough. Cover and let it sit at room temperature for 8 to 10 hours for slow fermentation.
- Prepare Apple Cinnamon Mixture: While the dough ferments, peel and finely chop 1½ cups apples. In a small saucepan over medium heat, combine the apples with 1 tsp ground cinnamon, ¼ cup brown sugar, and 1 tbsp butter. Cook until the apples are softened. Remove from heat and let cool to room temperature.
- Shape Dough with Filling: Turn the dough out onto a lightly floured surface. Gently stretch the dough to create room for the apple mixture. Evenly spread the cooled apple cinnamon mixture over the dough. Fold the dough sides gently toward the center and begin shaping it into a boule.
- Proof in Refrigerator: Place the shaped boule seam side up into a lightly floured banneton. Cover with plastic wrap and refrigerate overnight to proof.
- Preheat Oven and Dutch Oven: The next morning, preheat your oven to 450°F (230°C) with a Dutch oven inside to heat thoroughly.
- Score and Bake: Turn the dough onto parchment paper or a silicone sling. Score the top with a bread lame or sharp knife to allow expansion. Carefully place it into the preheated Dutch oven.
- Bake Covered and Uncovered: Bake covered for 30 minutes to trap steam, then remove the lid and bake for an additional 30 minutes until golden brown and crusty.
- Cool and Serve: Remove the bread from the oven and cool completely on a wire rack before slicing to enjoy.
Notes
- Using ripe, tart apples like Granny Smith enhances the bread’s flavor contrast.
- If you don’t have a banneton, use a bowl lined with a well-floured kitchen towel.
- The slow fermentation at room temperature develops flavor and texture but can be adjusted based on your starter strength and ambient temperature.
- Make sure the apple cinnamon mixture is fully cooled before spreading on the dough to avoid killing the yeast.
- This bread keeps well for 3 days in an airtight container and makes delicious toast the next day.
- Prep Time: 20 minutes (plus 1 hour resting and 8-10 hours fermentation)
- Cook Time: 1 hour
- Category: Bread
- Method: Baking, Slow Fermentation, Dutch Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 180 kcal
- Sugar: 4.5 g
- Sodium: 230 mg
- Fat: 3.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 7 mg
Keywords: sourdough bread, apple cinnamon bread, overnight bread, fermented bread, fall baking, breakfast bread, boule, Dutch oven bread
