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apple sourdough bread tiast with homemade almond butter

Apple Sourdough

Course Bread
Servings 1 loaf
Author Maria

Ingredients

  • 90 g sourdough starter at peak
  • 450 g bread flour
  • 325 g water 315-335g depending on your flour
  • 7 g salt
  • 1 medium-large apple diced into 1cm cubes (Honeycrisp or Fuji recommended)

Instructions

  1. Combine the starter, flour, and water until no dry bits remain. Let it rest for 20-30 minutes to allow flour time to fully hydrate.
  2. Add the salt and knead briefly, or work through a few sets of stretch and folds, until the dough feels a bit elastic
  3. Once your dough is elastic, gently fold in the diced apple, distributing it evenly through the dough.
  4. Continue stretch and folds, or slap and folds, every 30-60 minutes until the dough is noticeably strong and elastic.
  5. Let the dough bulk ferment until puffy and airy (it doesn't need to fully double in size)
  6. Preshape the dough and let it rest for 30-60 minutes before final shaping.
  7. Shape the dough and place it seam-side up in your banneton. If the seam doesn't feel fully sealed, let it rest another 20 minutes, then stitch it closed.

  8. Cold retard for up to 24 hours *See notes

  9. Preheat your oven to 450°F with your Dutch oven or baking stone inside.

  10. Straight from the fridge, score the dough and load it into the hot oven with steam. Bake covered for 15-20 minutes; the longer it stays covered, the thinner your crust will be.

  11. Remove the lid and continue baking uncovered until deeply golden with an internal temperature of at least 96°C/205°F. (Usually another 20-25 mins)

Recipe Notes

* If your bulk fermentation ran short or your kitchen is on the cooler side, leave the shaped dough out at room temperature for a couple of extra hours before refrigerating. If your kitchen is warm, go straight to the fridge. 

** If you are using a Dutch oven, a couple of ice cubes work great to create some steam. Don't add ice to a hot stone, or it will probably crack.