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Cinnamon Apple Sourdough Recipe

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★★★★★

4.7 from 208 reviews

This Cinnamon Apple Sourdough combines the tangy flavor of traditional sourdough bread with the sweet warmth of cinnamon, brown sugar, chopped apples, toasted pecans, and Craisins. The artisanal loaf is carefully prepared with multiple stretch and folds to develop gluten and evenly distribute flavorful additions. Baked in a Dutch oven for a crusty exterior and soft, moist crumb, this bread is perfect for breakfast or a cozy snack.

Ingredients

Scale

For the Dough

  • 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)

For the Filling

  • 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

  1. Combine liquids and yeast: In a large bowl, whisk together water, yeast, and active starter until well mixed.
  2. Add dry ingredients: Add salt and flour to the liquid mixture, measuring carefully to ensure accuracy.
  3. Mix dough: Use a bread whisk to bring the ingredients together, then switch to your hand or a bowl scraper to mix thoroughly until fully incorporated.
  4. Rest dough: Cover the bowl with a tea towel and let the dough rest for 30 minutes to allow hydration.
  5. First stretch and fold: With a wet hand, reach under the dough, pull it up, and fold it toward the center. Rotate the bowl a quarter turn and repeat stretching and folding around the dough.
  6. Rest again: Cover and rest the dough for 20 minutes after the first stretch and fold.
  7. Prepare filling: In a bowl, mix brown sugar and cinnamon thoroughly.
  8. Chop apples: Finely chop peeled apples into small pieces.
  9. Toast pecans: Toast pecans in a dry pan until they are fragrant and lightly browned.
  10. Dry soaked Craisins: Drain soaked Craisins and pat dry with paper towels.
  11. Coat fillings separately: Toss pecans, Craisins, and apples individually in the cinnamon and brown sugar mixture.
  12. Second stretch and fold: Repeat the stretch and fold technique for the second time.
  13. Roll dough out: Spread dough on a lightly floured surface into a rectangle shape.
  14. Add fillings: Spread about three-quarters of the coated pecans, Craisins, and apples evenly over the dough rectangle.
  15. Press fillings in: Lightly press the fillings to help them adhere to the dough surface.
  16. Fold right side: Fold the right side of the dough over like an envelope.
  17. Add more fillings: Sprinkle more of the coated nut and fruit mixture over the folded dough.
  18. Fold left side: Fold the left side over the dough again.
  19. Sprinkle remaining fillings: Add the last of the fillings on top of the folded dough.
  20. Form dough ball: Roll the dough into a ball shape and place it back in the bowl.
  21. Rest dough again: Cover and rest for 20 minutes.
  22. Third stretch and fold: Perform the third round of stretch and folds gently to avoid breaking the dough or releasing too much moisture from the apples.
  23. Final rest: Cover and rest the dough for 30 minutes after the third stretch and fold.
  24. Prepare banneton or bowl: Lightly flour a banneton or line a bowl with a tea towel dusted with flour.
  25. Shape the dough: On a lightly floured surface, spread out the dough and shape it into a tight ball using the tuck and fold method.
  26. Create tension: Flip the dough seam side down, then pull and turn the dough to create surface tension.
  27. Place in banneton: Place the shaped dough seam side up in the prepared banneton.
  28. Final proof: Cover and let the dough rest for 1 hour.
  29. Preheat oven and Dutch oven: Preheat the oven to 425°F (220°C) with an empty Dutch oven inside to heat.
  30. Transfer dough to parchment: After proofing, crinkle a piece of parchment paper and place it over the banneton. Flip the dough out onto the parchment paper.
  31. Score dough: Score the top of the dough to allow controlled expansion during baking.
  32. Place in Dutch oven: Lift the parchment with the dough and carefully place it into the hot Dutch oven.
  33. Add steam: Drop 4 ice cubes into the Dutch oven under the parchment paper edges to create steam.
  34. Bake covered: Cover with the lid and bake for 20 minutes to set the crust.
  35. Bake uncovered: Remove the lid and bake for an additional 20 minutes to brown the crust.
  36. Check doneness: The bread is done when an instant-read thermometer registers between 200°F and 210°F (93°C to 99°C).
  37. Cool bread: Remove the bread with the parchment paper from the Dutch oven and place on a wire rack to cool completely, at least 1 hour, to prevent a gummy crumb.
  38. Slice and serve: Cut the bread and enjoy it fresh.
  39. Storage: Store leftover bread in an airtight container in the refrigerator; it will stay good for 4-5 days.

Notes

  • Ensure the sourdough starter is active and bubbly before starting for best results.
  • Soak Craisins ahead of time for a plump texture and better integration into the dough.
  • Toasting pecans enhances their flavor and adds a pleasant crunch to the bread.
  • Be gentle during stretch and folds, especially in later stages, to avoid over-handling and excessive moisture release.
  • Use a Dutch oven with a tight-fitting lid for optimal steam capture, which is essential for a crusty sourdough loaf.
  • Allow the bread to cool fully before slicing to ensure a non-gummy crumb.
  • Flour type can be all-purpose or bread flour depending on protein content preference; bread flour may yield a chewier texture.
  • Storage in the refrigerator helps prevent mold for several days but consider wrapping the bread well to maintain moisture.

Keywords: sourdough bread, cinnamon apple bread, homemade bread, artisan bread, cinnamon bread, fruit and nut bread, Dutch oven bread

Find it online: https://flavorsbymaya.com/cinnamon-apple-sourdough-recipe/