Ingredients:

  • 1 cup active sourdough starter
  • 1 1/3 cups warm water
  • 4 cups bread flour
  • 2 tsp kosher salt
  • 1 cup peeled and finely diced Granny Smith apples
  • 3 tbsp melted unsalted butter
  • 1/4 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg

Instructions:

  1. Combine diced apples, melted butter, brown sugar, cinnamon, and nutmeg in a small pan over medium heat. Sauté for 5–7 minutes until the apples are tender and the sugar has caramelized into a thick glaze. Remove from heat and let cool completely.
  2. Whisk the active starter and warm water in a large bowl. Stir in the bread flour and salt until a shaggy dough forms. Let the dough rest (autolyse) for 30 minutes.
  3. Perform four sets of 'stretch and folds' every 30 minutes. Gently incorporate the cooled apple mixture during the second set of folds to ensure even distribution.
  4. Turn the dough onto a floured surface. Use a bench scraper to tension the dough into a tight round (boule).
  5. Place the dough upside down in a floured proofing basket or a bowl lined with a tea towel. Let it rise at room temperature for 2–4 hours or in the fridge overnight.
  6. Preheat oven and Dutch oven to 450°F (232°C). Carefully transfer the dough onto parchment paper, score the top with a razor, and lower into the hot pot.
  7. Cover with the lid and bake for 20 minutes, then continue baking as per standard sourdough timings until a mahogany crust forms.