Apple Cinnamon Sourdough Bread

Ingredients

• 1 1/8 cup King Arthur High-Gluten Flour (135g)
• 1/2 cup water, lukewarm (140g)
• 1.5 tbsp ripe sourdough starter (19g)
• 1.25 cup water, hot (120°F to 130°F, 284g)
• 1.25 cup dried apples (100g, coarsely chopped after soaking)
• 2 cup King Arthur High-Gluten Flour (240g)
• 1/4 cup King Arthur Whole Wheat Flour (28g)
• 1.5 tsp table salt (9g)
• 3/4 cup apple soaking liquid (170g, reserved from soaker)
• all soaked apples (from soaker, coarsely chopped)
• 2 tsp ground cinnamon
• 2 tsp unsweetened cocoa powder (Dutch-process or natural)
• 4 tbsp salted butter, cold (57g, grated)

Instructions

1. 1

   Make the preferment: In a medium bowl, stir together the high-gluten flour, lukewarm water, and sourdough starter until homogenous. Cover and set aside at room temperature to rise for 12 to 16 hours (overnight works well), until roughly doubled in size.

2. 2

   Prepare the soaker: In a medium bowl, combine the hot water (120°F to 130°F) and dried apples and set aside until softened, 5 to 10 minutes. Strain the apples, reserving the soaking liquid, and coarsely chop the apples so that no pieces are larger than 1 inch.

3. 3

   Make the dough: In a large bowl, whisk together the high-gluten flour, whole wheat flour, and salt. Measure 3/4 cup of the apple soaking liquid and add it to the preferment, stirring to combine. Add the preferment mixture to the dry ingredients and stir using a wooden spoon handle or bowl scraper until fully combined and homogenous, about 2 minutes. Cover the bowl and place it in a warm spot (72°F to 78°F) to rest for 15 minutes.

   15 min
4. 4

   Perform the first bowl fold: With a wet hand, stretch the dough upward from the side and press into the middle to seal. Repeat this motion six to eight times, until you've made a full circle around the bowl and the dough resists stretching. Cover and allow the dough to rest for 15 minutes. Perform a second bowl fold, then set the dough aside for another 15 minutes.

   30 min
5. 5

   Laminate the dough: Transfer the dough to a well-moistened surface and gently stretch and press it into a 12-inch square of mostly even thickness, using a bowl scraper to prevent sticking. Distribute the soaked apples over the dough, then sift over the cinnamon and cocoa powder. Use the large holes of a box grater to grate the cold butter over the top in an even layer.

6. 6

   Roll and shape: Starting at the far edge of the dough, roll it toward yourself to form a tube. Roll the tube up from one end to another to form a loose coil, then return to the bowl, smooth side up. Cover the bowl and allow the dough to rise in a warm spot for 2 to 3 hours, until marshmallowy.

   150 min
7. 7

   Shape the loaf: Invert the dough onto a lightly floured surface. Pat into an oval or round, then gently shape into a tight bâtard or boule, adding some tension without tearing the loaf. Place the loaf in an 8- or 9-inch floured cloth-lined round or oval brotform and proof at room temperature for 1 to 2 hours, until the dough looks inflated and active, or cover tightly and refrigerate overnight.

8. 8

   Preheat the oven: About 1 hour before baking, preheat the oven to 475°F with a lidded Dutch oven (or other covered baking vessel) on the center rack. If your dough has been refrigerated, transfer it to the counter to temper while the oven preheats. Alternatively, place a baking stone or steel on the center rack with an empty cast iron skillet below (not directly under the stone).

   60 min
9. 9

   Bake the bread: Gently turn the proofed loaf out of the brotform onto a piece of parchment, folding up the sides slightly to contain any leaking butter. Quickly score the top with a lame. If baking in a Dutch oven, remove the lid, use the parchment to lower the loaf into the hot baking vessel, then immediately cover with the lid and return to the oven. If baking on a stone or steel, quickly transfer the loaf, parchment and all, to the hot stone or steel, then pour about 1 cup of boiling water into the cast iron skillet below. Immediately reduce the oven temperature to 425°F.

10. 10

    Finish baking: Bake for 20 minutes, then remove the lid (if using a lidded baker) and bake for an additional 15 to 20 minutes, until dark brown and crusty. Remove the loaf from the oven and transfer to a rack to cool completely before slicing.

    35 min

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