Apple Cider Sourdough Bread

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

Prep Time 15

Cook Time 45

Fermentation Time 18

Total Time 19

In a large bowl, combine 350g of room temperature apple cider and whisk in 100g of active sourdough starter until mostly combined. Set aside.
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.
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.
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.
Cover the bowl and set aside for 60 minutes.

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.
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.
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.

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!

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.
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.
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.
Dust the dough with rice flour then tuck seam side up into a banneton.

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.

Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f.
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.
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.
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.

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.

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!