Introduction

This Cinnamon Apple Sourdough is a delightful blend of tangy sourdough with warm cinnamon, sweet apples, and crunchy pecans. Perfect for breakfast or an afternoon snack, this bread brings cozy fall flavors to your table with a tender crumb and a golden crust.

A close-up image of a piece of cinnamon apple sourdough bread held in a woman's hand, showing a thick slice with a golden brown crust and a soft, dense inside mixed with visible swirls of cinnamon and chunks of apple. Behind the slice, the rest of the round loaf is cut open, showing the same cinnamon and apple swirl pattern inside on a white marbled surface with a cooling rack. The texture of the bread looks crusty on the outside and moist inside, with visible bits of apple and cinnamon evenly distributed throughout. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350 grams water (1 1/2 cups)
100 grams active starter (1/2 cup)

1 teaspoon yeast
500 grams all-purpose flour or bread flour (4 cups, loosely scooped and leveled)

10 grams salt (1 3/4 teaspoons)
1/3 cup brown sugar

2 tablespoons cinnamon
1/2 cup chopped pecans (toasted)
1/2 cup Craisins (soaked and dried)

1 cup finely chopped peeled apple

Instructions

Step 1: In a large bowl, combine the water, yeast, and active starter. Whisk together until mixed.
Step 2: Add the salt and flour to the bowl, measuring carefully.

Step 3: Use a bread whisk to bring the mixture together, then switch to your hand or a bowl scraper and mix well until fully incorporated.
Step 4: Cover the bowl with a tea towel and let it rest for 30 minutes.
Step 5: Perform the first set of stretch and folds: wet your hand, reach under the dough, pull it up, stretch, and fold it toward the center. Rotate the bowl a quarter turn and repeat until you’ve gone all around the dough.

Step 6: Cover and rest for 20 minutes.
Step 7: Prepare the filling by mixing brown sugar and cinnamon in a bowl.
Step 8: Chop the apples into small pieces.

Step 9: Toast the pecans until fragrant.
Step 10: Drain soaked Craisins and pat dry with a paper towel.
Step 11: In separate bowls, coat the pecans, Craisins, and apples with the cinnamon sugar mixture.

Step 12: Do the second set of stretch and folds on the dough.
Step 13: Spread the dough onto a lightly floured surface and shape it into a rectangle.
Step 14: Scatter about three-quarters of the coated pecans, Craisins, and apples evenly across the dough rectangle.

Step 15: Lightly press the filling into the dough to help it adhere.
Step 16: Fold over the right side of the dough like an envelope.
Step 17: Sprinkle more of the coated add-ins on top.

Step 18: Fold over the left side of the dough.
Step 19: Sprinkle the remaining add-ins on top.
Step 20: Roll the dough into a ball and place it back in the bowl.

Step 21: Cover and rest for 20 minutes.
Step 22: Perform the third round of stretch and folds gently, to avoid adding too much moisture from the apples.
Step 23: Cover and rest for 30 minutes.

Step 24: Prepare your banneton or bowl by lightly flouring it or lining with a tea towel.
Step 25: On a lightly floured surface, spread out the dough again.
Step 26: Shape the dough into a ball using your preferred technique, such as the tuck and fold method.

Step 27: Flip the dough so the seam is down, then pull it toward you, turning as you go to create surface tension.
Step 28: Place the shaped dough seam-side up in the banneton.
Step 29: Cover and let it rest for 1 hour.

Step 30: Preheat your oven to 425°F (220°C) with a Dutch oven inside.
Step 31: After resting, cover the banneton with crinkled parchment paper and flip the dough onto the paper.
Step 32: Score the top of the dough to help it expand while baking.

Step 33: Carefully lift the parchment paper with the dough and place it inside the hot Dutch oven.
Step 34: Drop 4 ice cubes into the Dutch oven around the dough to create steam.
Step 35: Cover with the lid and bake for 20 minutes.

Step 36: Remove the lid and bake for another 20 minutes until the crust is golden and the internal temperature reaches 200–210°F.
Step 37: Remove the bread and parchment from the Dutch oven and transfer to a wire rack to cool.
Step 38: Allow the bread to cool for at least 1 hour before slicing to prevent a gummy crumb.

Step 39: Slice and enjoy!

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer loaf.
Substitute pecans with walnuts or almonds for a different nutty flavor.

For extra moisture, soak the apples briefly in warm water and pat dry before adding.
If you don’t have a Dutch oven, bake on a preheated baking stone and add steam by placing a pan of water in the oven.

Storage

Store the bread in an airtight container in the refrigerator for up to 4-5 days. To refresh the crust, warm slices briefly in a toaster or oven before serving.

How to Serve

A round loaf of bread with a golden brown crust and a dusting of white flour on top sits on a black cooling rack, showing rough texture with visible cuts and chunks, possibly of nuts or fruit baked into the surface. The bread rests beside a soft cloth with green, white, and red patterns, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a sourdough starter without adding yeast?

Yes, if your sourdough starter is very active, you can omit the yeast altogether. The yeast speeds up fermentation but isn’t strictly necessary.

How do I know when the bread is fully baked?

Use an instant-read thermometer to check for an internal temperature between 200 and 210°F. The crust should also be deeply golden and sound hollow when tapped.