Apple Cinnamon Sourdough Bread with Honey and Walnuts
Apple Cinnamon Sourdough
A crusty sourdough loaf swirled with fresh apples, warm cinnamon, and a hint of honey for a cozy breakfast.
Nutrition (per serving)
There is something truly magical about the aroma of apple and cinnamon wafting through the house while a fresh loaf of sourdough bakes in the oven. This recipe takes the classic, tangy artisan sourdough we all love and elevates it with the sweetness of honey-crisp apples and the warmth of ground cinnamon. It’s like a hug in bread form—sophisticated enough for a brunch spread but cozy enough for a quiet rainy morning at home.
The secret to this loaf is the lamination process, where we fold the fruit and spices into the dough during the bulk fermentation. This creates beautiful pockets of flavor without weighing down the crumb. I recommend using a firm apple like Granny Smith or Honeycrisp so they hold their shape during the long ferment and high-heat bake. Once you pull this blistered, golden loaf out of the Dutch oven, you'll never want to go back to store-bought bread again.
Ingredients
- Active sourdough starter (fed and bubbly):1/2 cup
- Warm water:1.5 cups
- Bread flour:4 cups
- Fine sea salt:2 tsp
- Honey:2 tbsp
- Granny Smith apples, finely diced:1 cup
- Ground cinnamon:1 tbsp
- Brown sugar:2 tbsp
- Chopped walnuts (optional):1/4 cup
Instructions
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In a large mixing bowl, whisk together the active sourdough starter, warm water, and honey until the starter is mostly dissolved.
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Add the bread flour and salt. Mix by hand or with a sturdy spatula until a shaggy dough forms and no dry flour remains. Cover with a damp cloth and let rest for 30 minutes (autolyse).
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Perform a series of 4 'stretch and folds' every 30 minutes. To do this, grab one side of the dough, pull it up high, and fold it over itself. Rotate the bowl and repeat 4 times per set.
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During the third set of folds, gently fold in the diced apples, cinnamon, brown sugar, and walnuts, distributing them as evenly as possible without tearing the dough.
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Cover the bowl and let the dough rise at room temperature for bulk fermentation until it has grown by about 50% in volume (usually 4-6 hours depending on temperature).
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Gently turn the dough onto a lightly floured surface. Fold the edges toward the center to create tension and shape into a round boule. Place seam-side up in a floured banneton or a bowl lined with a floured towel.
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Cover and place in the refrigerator for a cold proof for 12 to 15 hours. This develops the flavor and makes the dough easier to score.
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Preheat your oven to 450°F with a Dutch oven inside for at least 45 minutes.
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Turn the cold dough onto parchment paper. Score the top with a sharp blade or lame. Carefully lower the dough into the hot Dutch oven.
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Bake with the lid on for 20 minutes. Remove the lid, reduce oven temperature to 425°F, and bake for another 20-25 minutes until the crust is deeply browned and sounds hollow when tapped.
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Transfer to a wire rack and let the bread cool completely (at least 2 hours) before slicing to ensure the crumb sets properly.
Tips & Notes
- Peel the apples if you prefer a softer texture, but leaving the skins on adds nice color and extra fiber.
- Ensure your starter is at its peak (doubled in size) before starting for the best rise.
- If the dough feels too sticky during the inclusions, lightly wet your hands instead of adding more flour.
- Wait until the loaf is completely cool before slicing, or the interior might become gummy.
