Description
Bake a rustic Sourdough Apple Bread with warm spices and tender apples. This sweet, tangy loaf is perfect for any time, a delightful twist on classic baking.
Ingredients
Scale
- Dough Essentials:
- 150g active sourdough starter
- 300g all-purpose flour
- 150ml warm water (around 95-100°F/35-38°C)
- 30g granulated sugar
- 6g fine sea salt
- 40g unsalted butter, softened
- Apple Filling:
- 2 medium apples (like Honeycrisp or Fuji), peeled, cored, and diced
- 40g light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Flavor Accents & Finish:
- 1 tsp vanilla extract
- 1 large egg, for egg wash
Instructions
- Mix the Sourdough Apple Bread Dough:: First up, in a big bowl, combine your bubbly sourdough starter, warm water, sugar, and salt. Give it a good whisk until everything is mostly dissolved. Then, gradually add the flour, mixing until a shaggy dough forms. I usually do this by hand; it’s a bit messy, but honestly, it connects you to the bread. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This is called autolyse, and it helps develop the gluten without much effort!
- Knead and Bulk Ferment:: Now for the fun part! Add the softened butter to your dough. Knead it gently for about 5-7 minutes. It’ll be sticky at first, I know, but keep at it! After kneading, transfer the dough to a lightly oiled bowl, turning it once to coat. Cover and let it bulk ferment at room temperature for 4-6 hours, or until it’s nearly doubled. I usually do a few sets of stretch and folds every hour or so during this stage; it really helps with the texture of this bread.
- Prepare the Apple Filling for Sourdough Apple Bread:: While your dough is doing its thing, peel, core, and dice your apples. Try to keep the pieces roughly the same size for even cooking. In a separate bowl, toss the diced apples with brown sugar, ground cinnamon, and a pinch of nutmeg. Oh, and don’t forget that splash of vanilla extract! Mix it all up until the apples are nicely coated. The kitchen starts smelling amazing already, honestly, I didn’t expect that the first time making this Sourdough Apple Bread.
- Shape Your Sourdough Apple Bread Loaf:: Once your dough has bulk fermented, gently turn it out onto a lightly floured surface. Flatten it into a rough rectangle. Spread the apple filling evenly over the dough, leaving about an inch clear around the edges. Then, starting from one of the longer sides, roll the dough up tightly into a log. Pinch the seam closed. This might feel a bit tricky with the apples, but just go for it!
- Proof the Sourdough Apple Bread:: Carefully transfer your loaf log to a prepared loaf pan (I like to line mine with parchment paper for easy removal). Cover it loosely with plastic wrap or a damp towel. Let it proof at room temperature for another 2-3 hours, or until it looks visibly puffy. This is where your loaf gets its final rise before baking. If your kitchen is cool, it might take a little longer, so don’t rush it!
- Bake the Sourdough Apple Bread:: Preheat your oven to 375°F (190°C). Brush the top of your loaf with an egg wash (just an egg whisked with a tablespoon of water). This gives it that gorgeous golden shine. Bake for 45-55 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C). I always check with a thermometer, because an underbaked loaf is just a tragedy. Let this Sourdough Apple Bread cool completely before slicing – I know, it’s hard to wait!