Apple Cider Sourdough

5 from 3 votes
ByAllyson Letal Updated on
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This spiced apple cider sourdough is loaded with chopped apples, infused with fresh cider, and swirled with cinnamon, nutmeg, ginger, and cardamom.

Sliced apple cider sourdough bread showing the cinnamon spice swirl.

Craving The Recipe Details?

Apple cider sourdough sliced in half. Showing spice swirl.

What it is: A fluffy, aromatic sourdough loaf infused with fresh apple cider, studded with shredded apple, and swirled with a cozy fall spice blend.

Why you’ll love it: All the best flavors of fall baked into one beautiful loaf; subtly sweet, deeply spiced, and bursting with real apple flavor in every slice.

How to make it: Mix sourdough starter with apple cider then add flour, salt, and half the spice blend. Fold in shredded apple during the stretch and fold stage. After bulk ferment, laminate the remaining spices into the dough before shaping, proving, and baking at 450°F.

Apple cider sourdough is exactly what fall baking should be; a fluffy, deeply aromatic loaf where fresh-pressed cider replaces water entirely, shredded apple folded into the crumb, and a cinnamon-cardamom-ginger-nutmeg spice blend laminated in during shaping so every slice has a visible spice swirl.

At 70% hydration this dough has room to absorb the moisture the shredded apple releases during bulk ferment, which means a more open crumb and a more complex, apple-forward flavor than you’d get from a lower-hydration recipe.

If you bake one thing this fall, make it this!

This apple cider sourdough recipe is dedicated to fall flavors.

Next Up: Sourdough Apple Cinnamon Focaccia

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Key Ingredients

Ingredients required for apple cider sourdough bread.

Apple Cider: I used purchased apple cider from my local grocery store. It’s a pure, unfiltered, fresh pressed apple juice usually found in the refrigerated section. Fresh-pressed apple cider is unfiltered and contains a higher concentration of natural sugars, pectin, malic acid, and trace wild yeasts.

Sourdough Starter: For this recipe, you want to use a fed and active sourdough starter. Your starter should have been fed before beginning and have at least doubled in size.

Variations + Substitutions

  • Apple Juice: Pasteurized apple juice (filtered, clear) lacks the pectin and malic acid, and its flavor profile is thinner, resulting in a less complex loaf in my experience. If fresh-pressed isn’t available, look for refrigerated, cloudy, unfiltered apple juice as the closest substitute – it’s the closest thing to cider.
  • Whole Wheat: Substitute up to 75g of bread flour with whole wheat flour.
  • Chopped Apple: In testing I did use chopped apples, and it worked, but shredded apples were easier to incorporate and I felt the distribution in the dough was better.

How To Make Apple Cider Sourdough

Make The Dough:

Whisking sourdough starter into fresh apple cider.
  1. Step 1: In a large bowl, combine 350g of room temperature apple cider and whisk in 100g of active sourdough starter until mostly combined. I prefer to mix my liquid ingredients with the sourdough starter before adding the flour because it's much easier to ensure that the starter is more evenly distributed in the dough. Set aside.
Mixing cinnamon spice blend.
  1. Step 2: In a small bowl, combine 1 1/2 teaspoon cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ground ginger, and 1/2 teaspoon nutmeg. Stir until well combined.
Adding half of the cinnamon spice mixture to the flour.
  1. Step 3: Dump 500g unbleached bread flour on top of the sourdough starter/ cider blend , then add 1/2 of the spice blend from step 2, plus 12 g salt. Reserve the remaining spice mixture for the shaping stage.
Stirring in the flour with a danish dough whisk.
  1. Step 4: Using a danish dough whisk, spatula, or spoon mix until a shaggy dough forms.
Kneading in dry bits by hand.
  1. Step 5: Knead the dough with your hands until all the dry bits are incorporated.
Apple cider sourdough dough after mixing.
  1. Step 6: Cover the bowl and set aside for 60 minutes.

Stretch And Fold:

Dimpling the dough by poking with fingers.
  1. Step 7: Prior to the first set of stretch and folds, peel and shred 1 medium sized apple, or enough for 1/2 cup shredded apple. Spread the dough in the proofing bowl by poking it down like you’re making focaccia.
Sprinkling shredded apple on to dimpled dough.
  1. Step 8: Sprinkle the shredded apple pieces over the dough.
Stretching and folding the apple pieces into the sourdough dough.
  1. Step 9: Using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap down. Rotate the bowl 90 degrees, and repeat 3 more times, this is considered a set of stretch and folds. Recover the bowl, and set it aside for 60 minutes.
Adding more apple where the dough is folded.
  1. Step 10: Repeat the stretch and fold process 3 times over 3 hours, for a total of 3 sets of stretch and folds each followed by a 60 minute rest.

Bulk Ferment:

Apple sourdough dough in a glass bowl before bulk ferment.
  1. Step 11: Complete a fourth and final stretch and fold then cover the bowl and set aside for 3 hours to finish the bulk ferment. It is important to keep the dough bowl somewhere warm to encourage the microbes to work quickly!

Shape:

Dough in a glass bowl after bulk ferment.
  1. Step 12: Observe your dough, at this point, the dough should have risen in the bowl, and have a smooth surface with visible bubbles. If the dough is domed in the bowl it is ready to work with, if the dough is flat it may need more time in the bulk ferment.
Stretching the dough into a rectangle to laminate.
  1. Step 13: Uncover the dough and transfer to a work surface or countertop. Gently press and spread the dough into a large rectangle. This step is called lamination, a technique borrowed from high-hydration sourdough baking where the dough is stretched flat and additions are folded in, distributing flavor throughout the crumb without degassing the dough.
Sprinkling apple cider spice mixture over the dough.
  1. Step 14: Sprinkle the remaining cider spice mixture over the surface of the dough, and spread evenly across the surface, leaving a gap along the edges.
Folding in the corners of the dough.
  1. Step 15: Fold up the bottom third of the dough as though you were folding a letter. Fold in the right then left bottom corner towards the center.
Rolling the dough into a batard.
  1. Step 16: Continue rolling up into a batard or log shape. Pinch the ends if you’re making a batard or tuck them in if your making a boule.
Shaped sourdough loaf in banneton before proving.
  1. Step 17: Dust the dough with rice flour then tuck seam side up into a banneton.

Don't have a banneton basket? I have a guide on bannetons and banneton alternatives!

Prove + Cold Retard:

Fully proved apple cider sourdough in a banneton.
  1. Step 18: Prove the apple cider sourdough loaf in the banneton for 2-3 hours in a warm place before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, you're welcome to, but the flavor is better after resting in the fridge.

Bake:

Scoring proofed apple sourdough bread.
  1. Step 19: Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f.

If you don't have a dutch oven, I do have a guide on open oven sourdough bread baking.

Scored sourdough loaf with apple cider and shredded apples.
  1. Step 20: Once the oven is preheated, invert the banneton onto a sheet of parchment paper. Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash, but you can get as fancy as you like!
  1. Step 21: Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.
  1. Step 22: Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned. This loaf bakes darker due to the natural sugars in the apple cider, which caramelize at high heat. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 - 210 degrees Fahrenheit internal temperature.

Cool:

Fully baked apple cider sourdough loaf.
  1. Step 22: Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.

Expert Tips

  • Adding shredded apples at the first stretch and fold adds a little layer of complexity to this recipe cause you’re adding a ton of moisture. It’s a little bit like wrangling my lemon blueberry sourdough. Check the troubleshooting section below if your dough is problematic!
  • Instead of doing a pre-shape and final shape for this recipe, I decided to laminate the spices right into the dough to give it delicious cider flavor ribbons. Not only does it save a step and some time, the results are beautiful!
  • This sourdough will be darker than your average loaf when it bakes because the sugars in the dough will caramelize. This is ok. Black and burnt is bad, deeply browned crust is so full of flavor!

Why This Recipe Works

Apple cider replaces water for built-in flavor. Using fresh pressed cider instead of water as the hydration infuses the dough with subtle apple sweetness and natural sugars, giving the loaf seasonal flavor without any added sugar.

The spice blend is split in two on purpose. Half goes into the dough for flavor throughout the crumb, and the other half gets swirled in during shaping creating those beautiful cider spice ribbons in every slice.

Shredded apple is added during stretch and fold. Adding the the shredded apples during stretch and fold allows the dough to absorb their moisture gradually throughout the bulk ferment the keeping the dough manageable.

Cold retarding deepens complexity. Resting the shaped loaf in the fridge slows fermentation, allowing the sourdough flavors to develop more fully while improving dough strength for better oven spring and a cleaner score.

Apple Cider Sourdough Bread FAQs

How do I store leftover apple cider sourdough bread?

There are a couple of ways to store sourdough bread to help prolong its quality after cutting.
Your loaf can be kept cut side down on a cutting board for up to 12 hours before the crust becomes too crisp. This is our go-to and usually we finish the loaf before the crust gets too crusty! I do recommend transferring it to a bread bag after 16-18 hours though.
Your sourdough loaf can also be frozen. To freeze sourdough, cool the loaf to room temperature, then tightly wrap it in plastic wrap, slide it into a bread bag, seal it up, and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap, and allow it to come to room temperature (1 -2 hours) before slicing and enjoying.

What is the best type of apple for apple sourdough bread?

Granny Smith holds its texture during the long ferment and adds tartness. Honeycrisp breaks down more and contributes sweetness but less acidity. Pink Lady is a middle-ground option. Avoid Red Delicious, it becomes mealy and flavorless after baking. Since you’re using shredded rather than diced apple, a firmer variety matters less than it would in a chunk-style loaf.

All that said, my pick is HoneyCrisp.

Can I add apple cider to sourdough bread?

Yes you can, but always make sure it’s apple cider (the juice) and not apple cider vinegar! Apple cider juice is vibrant, sweet, and full of natural sugars. Apple cider vinegar is acidic, tangy, and will harm your starter.

Troubleshooting

Adding fresh fruit to this recipe during the stretch and fold stage can make the dough a little tougher to work with. Happens to all of us sometimes! Me included.

If you find that is the case for you, sprinkle a bit of flour over the wet dough and knead it in the bowl until it comes together. If required add a bit more, but try to keep your additions minimal!

Have faith, it’s a bit of a mess right now, but by the end of the bulk ferment it’s going to behave much better and it will bake up beautifully!

Overly wet apple cider sourdough dough from shredded apples.
Adding flour to too wet dough.
Kneading flour into wet dough with shredded apples.

Baker’s Timeline

Day 1:

  • 9:00 AM: Combine ingredients to make dough
  • 10:00 AM: First stretch and fold, add shredded apples
  • 11:00 AM: Second stretch and fold
  • 12:00 PM: Third stretch and fold, bulk ferment
  • 3:00 PM: Bulk ferment complete, laminate and shape, place dough into banneton, beginning of the proof
  • 6:00 PM: Proofing complete, place banneton in fridge to cold retard

Day 2:

  • 9:00 AM: Place dutch oven into oven and preheat oven
  • 9:45 AM: Bake apple sourdough bread

Serving Suggestions

Wondering how you’re going to fit this bread in your life, aside from sneaking a slice every time you walk past the kitchen? Here’s some ideas!

  1. As French toast, smothered in whipping cream
  2. Toasted with a healthy smear of creamed honey
  3. Plain with butter or whipped honey butter
Sliced apple sourdough bread showing the cinnamon swirl.

More Swirled + Flavored Sourdough Bread Recipes

If you tried this Apple Cider Sourdough Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!

📖 Printable Recipe

Slice apple cider sourdough bread.

Apple Cider Sourdough Bread

Allyson Letal
Indulge in the cozy flavors of fall with my apple cider-infused sourdough. Fluffy and aromatic, it's the perfect bread for crisp autumn days.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Fermentation Time 18 hours
Total Time 19 hours
Course Sourdough
Cuisine American
Servings 10 slices
Calories 217 kcal

Ingredients
 

  • 350 g apple cider, room temperature
  • 100 g sourdough starter, active
  • 1½ teaspoon cinnamon, ground
  • 1 teaspoon cardamom, ground
  • ½ teaspoon ginger, ground
  • ½ teaspoon nutmeg, ground
  • 500 g bread flour, unbleached
  • 12 g coarse sea salt, coarse
  • 1 medium apple

Instructions
 

Make The Dough:

  1. In a large bowl, combine 350g of room temperature apple cider and whisk in 100g of active sourdough starter until mostly combined. Set aside.
  2. In a small bowl, combine 1 1/2 teaspoon cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ground ginger, and 1/2 teaspoon nutmeg. Stir until well combined.
  3. Dump 500g unbleached bread flour on top of the sourdough starter/ cider blend , then add 1/2 of the spice blend from step 2, plus 12 g salt. Reserve the remaining spice mixture for the shaping stage.
  4. Using a danish dough whisk, spatula, or spoon mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated.
  5. Cover the bowl and set aside for 60 minutes.

Stretch And Fold:

  1. Prior to the first set of stretch and folds, peel and shred 1 medium sized apple, or enough for 1/2 cup shredded apple. Spread the dough in the proofing bowl by poking it down like you're making focaccia, then sprinkle the shredded apple pieces over the dough.
  2. Using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 3 more times, this is considered a set of stretch and folds. Recover the bowl, and set it aside for 60 minutes.
  3. Repeat the stretch and fold process 3 times over 3 hours, for a total of 3 sets of stretch and folds spaced by three- 60 minute rests.

Bulk Ferment:

  1. Complete a fourth and final stretch and fold then cover the bowl and set aside for 3 hours to finish the bulk ferment. It is important to keep the dough bowl somewhere warm to encourage the microbes to work quickly!

Shape:

  1. Observe your dough, at this point, the dough should have risen in the bowl, and have a smooth surface with visible bubbles. If the dough is domed in the bowl it is ready to work with, if the dough is flat it may need more time in the bulk ferment.
  2. Uncover the dough and transfer to a work surface or countertop. Gently press and spread the dough into a large rectangle. Sprinkle the remaining cider spice mixture over the surface of the dough, and spread evenly across the surface, leaving a gap along the edges.
  3. Fold up the bottom third of the dough as though you were folding a letter, then fold in the right then left bottom corner towards the center. Continue rolling up into a batard or log shape. Pinch the ends if you're making a batard or tuck them in if your making a boule.
  4. Dust the dough with rice flour then tuck seam side up into a banneton.

Prove + Cold Retard:

  1. Prove the apple cider sourdough loaf in the banneton for 2 hours in a warm place before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, you're welcome to, but the flavor is better after resting in the fridge.

Bake:

  1. Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f.
  2. Once the oven is preheated, invert the banneton onto a sheet of parchment paper. Use a lame, sharp knife, or clean razor blade to score the dough.
  3. Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.
  4. Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 - 210 degrees Fahrenheit internal temperature.
    This sourdough will be darker than your average loaf when it bakes because the sugars in the dough will caramelize.

Cool:

  1. Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.

Notes

Expert Tips

  • Adding shredded apples at the first stretch and fold adds a little layer of complexity to this recipe cause you're adding a ton of moisture. It's a little bit like wrangling my lemon blueberry sourdough.  If your dough wants to fall apart, sprinkle a small amount flour over the dough and knead until it comes together. If required, add a bit more, but use as little as possible. 
  • Instead of doing a pre-shape and final shape for this recipe, I decided to laminate the spices right into the dough to give it delicious cider flavor ribbons. Not only does it save a step and some time, the results are beautiful!
  • This sourdough will be darker than your average loaf when it bakes because the sugars in the dough will caramelize. This is ok. Black and burnt is bad but deeply browned crust is so full of flavor!

Recommended Equipment + Ingredients

Nutrition

Serving: 1Slice | Calories: 217kcal | Carbohydrates: 45g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 468mg | Potassium: 109mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Let us know how it was!

More Sourdough

Allyson Letal

Ally is the recipe developer, writer, food stylist, and photographer behind Crave The Good. With nearly two decades of culinary experience, she specializes in creating innovative recipes that inspire adventurous home cooks. Ally is passionate about exploring diverse cooking methods, from fermentation to sous vide, and is dedicated to sharing thoroughly tested recipes accompanied by step-by-step guides. Beyond the kitchen, she enjoys transforming her acreage into a homestead, reflecting her love for sustainable living, fresh ingredients, and local flavors.

5 from 3 votes

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8 Comments

  3. 5 stars
    Thank you for sharing this recipe it is very good. It has a nice slight sweetness from the cider and apples. I placed the shredded apples on paper towel to soak up some of the moisture. It is a very nice fall, Thanksgiving, and Christmas bread.

    Reply

  4. 5 stars
    I have made this recipe several times, and it has turned out so good! Toast it with some butter and serve with apple butter-match made in heaven!
    I did double the amount of apples in the recipe. I made sure to squeeze as much liquid out of the apples before folding into the dough and saved half for the final shaping. I did not prove the dough in the banneton; I just popped it in the fridge to cold retard. I wouldn’t cold retard for more than two days; I find that the dough starts to dry out a bit. I also added brown sugar/butter mixture during the final shaping, and it had a nice flavor, though I wouldn’t put a lot, or it would leak out while cooking.
    This is a nice loaf to practice your detail-scoring technique since it has a smooth surface and no fold-in ingredients. I made a sunflower pattern, and it turned out nicely.

    Reply

    1. Hey Anna, so happy to hear you liked the recipe enough to make it multiple times!!! I’d love to see a picture of the sunflower – if you post it to instagram and tag me @cravethegood I’ll be able to see it 🙂

      Reply