Introduction

Apple Cinnamon Sourdough Bread combines the tangy depth of sourdough with the warm, cozy flavors of cinnamon and fresh apples. This loaf offers a beautiful swirl of spiced apple filling inside a crusty, artisan-style bread. It’s perfect for breakfast, snacks, or alongside cheese and butter.

The image shows a close-up of a thick slice of sourdough bread with a light tan crust and an airy, open crumb full of large holes. The bread slice rests on a white cloth, with part of a toasted whole loaf visible in the background. The crust is slightly browned with a rustic texture, while the inside is soft and porous. The overall scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Apple Cinnamon Mixture:

½ tablespoon unsalted butter
1 tablespoon lemon juice or water
2 apples, peeled and diced into ¼-inch cubes
2 tablespoons brown sugar, packed
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Sourdough Bread Ingredients:

500 grams (4 cups + 3 tablespoons) bread flour
325 grams (1 ¼ cups + 2 tablespoons) warm water (80-90℉)
100 grams (½ cup) active sourdough starter
10 grams (2 ½ teaspoons) kosher salt
2 ice cubes for steam

Instructions

Step 1: Feed your sourdough starter 6-12 hours before starting. In a 75℉ kitchen, it should peak in about 6 hours.
Step 2: Melt butter in a small skillet over medium heat. Add diced apples and lemon juice, cooking for 5-7 minutes until slightly softened. Stir in brown sugar, cinnamon, and nutmeg. Cook another 3-5 minutes until the mixture thickens like syrup. Remove and let cool completely.
Step 3: In a large bowl, mix bread flour, warm water, active sourdough starter, and kosher salt until a cohesive dough forms with no dry flour. Cover and let rest for 30 minutes.
Step 4: Spread ¼ of the apple mixture over the dough’s surface. Fold one side over the apples, rotate the bowl 90 degrees, add another ¼ of apple mixture, and fold. Repeat until all apples are folded in and the dough has four folds. Gather into a ball, seam side down. Cover and rest 30 minutes.
Step 5: Repeat the stretch and fold process three more times, resting 30 minutes between each.
Step 6: Cover and ferment the dough until it doubles and bubbles form, about 3-4 hours at 75℉.
Step 7: Turn dough onto a floured surface. Shape into a rectangle. Fold the long edges over the middle like a letter, then fold short edges over. Flip seam side down and shape into a tight ball. Cover and rest 15 minutes.
Step 8: Flip the dough seam side up and repeat shaping into a boule or batard to fit your proofing basket. Place seam side up in a floured basket, pinch seam to seal, cover, and refrigerate 12-16 hours or overnight.
Step 9: Preheat oven to 450℉ with Dutch oven inside. Once hot, continue preheating Dutch oven 30-45 minutes.
Step 10: Transfer dough to parchment paper or bread sling. Score as desired. Carefully remove Dutch oven, add two ice cubes to create steam, and lower dough inside. Cover and bake 40 minutes.
Step 11: Remove lid and bake 5-10 more minutes until crust is golden and darkened to preference.
Step 12: Cool completely on a wire rack (at least 2 hours) before slicing and serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with the cinnamon sweetness.
Add chopped walnuts or pecans to the apple mixture for extra texture.
If you don’t have a Dutch oven, bake on a preheated baking stone with a pan of water underneath for steam.
Adjust cinnamon and nutmeg to taste for milder or stronger spice notes.

Storage

Store the bread at room temperature in a paper bag or bread box for up to 2 days to keep the crust crisp. For longer storage, freeze the bread wrapped tightly in plastic wrap and a freezer bag for up to 3 months. To reheat, thaw fully at room temperature and warm in a 350℉ oven for 10-15 minutes.

How to Serve

A close-up image of a large thick slice of rustic bread held by a woman’s hand, showing a light brown crust with a slightly darker golden edge and an airy beige interior filled with uneven holes, resting above a white cloth on a white marbled surface, with another whole loaf partially visible at the top right corner photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for this bread?

You can substitute part of the bread flour with whole wheat or spelt flour for added flavor and nutrition, but keep at least 70% bread flour for good structure and rise.

Why do I add ice cubes to the Dutch oven before baking?

Adding ice cubes creates steam inside the Dutch oven, which helps the bread expand fully and develop a crisp, crackly crust. Place the ice cubes inside the hot Dutch oven just before adding the dough.