This Apple Cinnamon Sourdough Bread is warmly spiced and dotted with lots of brown sugar-sweetened apples. Baked to crusty, golden-brown perfection in a Dutch oven, it’s sure to become your new favorite fall sourdough bread recipe.
If you love fall baking as much as I do, then you’re going to LOVE this apple cinnamon sourdough bread recipe. Warmly spiced and dotted with little bits of sautéed apple, it's everything I love about fall in one beautifully rustic loaf.
It’s delicious toasted with cream cheese (my favorite), butter, or peanut butter.
The combination of sweet apples, warm spices, and tangy sourdough makes it perfect for a cozy fall breakfast or brunch. Plus, your kitchen will smell amazing while it bakes!
So, if you're looking for some fun new sourdough inclusions to try this fall and winter, give this cinnamon apple sourdough bread recipe a go.
Then try my sourdough apple cinnamon rolls or sourdough apple cider donuts for dessert!
I hope you enjoy.
Just getting started with sourdough? Check out my Beginner's Guide to Sourdough Bread and my post on How to Make Sourdough Starter from Scratch.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Sourdough Starter- Feed your sourdough starter 6-12 hours before making your bread, depending on the temperature in your kitchen. Use an active starter or fresh discard for this recipe.
- Bread Flour- Bread flour has more gluten, which helps the bread rise, especially with heavier sourdough inclusions like apples. You can use all-purpose flour or mix in some whole wheat flour if you prefer.
- Water- This sourdough bread recipe uses less water (65% hydration) because the apples add extra moisture.
- Kosher Salt- Salt enhances the flavor of sourdough bread. If using table salt, measure by weight or use half the amount by volume.
- Apples- Use any type of apple you like. Dice them finely so they soften when cooked.
- Lemon Juice- Adds liquid to help cook the apples and balances the sweetness. Feel free to use water instead.
- Brown Sugar- Adds a hint of sweetness. You can substitute brown sugar with granulated sugar, maple syrup, or honey - just make sure to cook until thickened before adding to the dough.
- Spices- Ground cinnamon and nutmeg give the bread a warmly spiced flavor that's perfect for fall.
Tips for Success
- Make the cinnamon apples ahead of time. Prepare the apple mixture before you start making the dough so it has time to cool completely. You can even make it up to a few days in advance.
- Watch the dough, not the clock. Pay close attention to how the dough looks and feels as it's fermenting rather than strictly following the time. The dough should double in size, look bubbly, and have a slight jiggle to it when properly fermented.
- Speed up fermentation. If it's winter and your kitchen is on the colder side, put your starter and/or dough in an off oven with the light on to help it ferment faster.
- Add ice for steam. Just before placing your bread in the Dutch oven, add two ice cubes to create steam and help with oven spring.
How to Make Apple Cinnamon Sourdough Bread
Here is how to make sourdough bread with sautéed cinnamon apples.
Feed Sourdough Starter
- Feed your sourdough starter about 6-12 hours before starting your loaf.
- In a 75℉ kitchen, the starter should peak in about 6 hours.
Make Sautéed Cinnamon Apples
- Melt butter in a small skillet over medium heat.
- Add the diced apples and lemon juice and cook for 5-7 minutes until slightly softened.
- Add the brown sugar, cinnamon, and nutmeg. Stir to combine.
- Cook for an additional 3-5 minutes until the sugar thickens to a syrup-like consistency.
- Remove from heat and let cool completely.
Mix Dough
- In a large mixing bowl, combine the bread flour, warm water, active sourdough starter, and kosher salt.
- Mix until a cohesive dough forms and no dry flour remains.
- Cover the bowl and let the dough rest for 30 minutes.
Add Cinnamon Apples to the Dough
- Spread ¼ of the apple mixture over the top of the dough. Pull one side of the dough up and over the apples.
- Rotate the bowl 90 degrees and add another ¼ of the apple mixture, pulling that side up and over the apples.
- Repeat until all the apple mixture is incorporated and the dough has been folded over itself 4 times.
- Gather the dough into a ball and flip it so the folded side is on the bottom.
- Cover and rest for 30 minutes.
Stretch and Folds
- Repeat the stretching and folding process three more times, allowing the dough to rest for 30 minutes between each set.
Bulk Fermentation
- Cover the dough and let it ferment until it has doubled in size and bubbles form on the surface.
- This usually takes about 3-4 hours in a 75℉ kitchen.
Pre-Shape
- Turn the dough out onto a lightly floured surface.
- Shape it into a rectangle and fold one long edge over the middle, then the other long edge over that, like you're folding a letter into thirds.
- Tug both short edges up over the middle.
- Flip the dough seam side down and shape it into a tight ball.
- Cover and let it rest for 15 minutes.
Final Shape
- Flip the dough seam side up again and repeat the shaping process.
- Shape it into a boule or batard, depending on your proofing basket.
- Place the shaped dough, seam side up, into a lightly floured proofing basket, pinching to seal the seam.
- Cover and refrigerate for 12-16 hours or overnight.
Score and Bake
- Preheat your oven to 450℉ with the Dutch oven inside. Once the oven reaches temperature, continue preheating the Dutch oven for an additional 30-45 minutes.
- Transfer the dough to a piece of parchment paper or a bread sling.
- Score the dough as desired.
- Carefully remove the Dutch oven from the oven and add two ice cubes to create steam. Gently lower the scored bread into the Dutch oven using the parchment paper or bread sling.
- Cover and bake for 40 minutes.
- Remove the lid and bake for an additional 5-10 minutes or until the crust reaches your desired color.
Cool
- Remove the bread from the oven and let it cool completely (at least 2 hours) on a wire rack before slicing and serving.
Baker's Schedule
Here is an example of a schedule you can use to make this apple cinnamon sourdough bread.
Day 1
8:00 AM: Feed sourdough starter.
1:30 PM: Prepare sautéed cinnamon apple mixture.
2:00 PM: Mix dough.
2:30-4:00 PM: Stretch and folds + add cinnamon apples.
4:00-8:00 PM: Bulk fermentation.
8:00-8:20 PM: Pre-shape.
8:20-8:30 PM: Final shape.
8:30 PM-8:30 AM (Next Day): Cold ferment.
Day 2
7:30-8:30 AM: Preheat Dutch oven.
8:30-9:15 AM: Score and bake.
9:15-11:15 AM: Cool.
Note: Timing will vary based on the strength of your sourdough starter and the temperature of your kitchen and dough.
How to Store
Apple cinnamon sourdough bread is best enjoyed within 24 hours of baking.
Uncut loaves stay fresh for up to 2 days at room temperature. Once sliced, store in an airtight container for 2 days, then freeze for up to 3 months.
Avoid refrigeration as it can cause the bread to become stale quickly.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Apple Cinnamon Sourdough Bread
Equipment
- Parchment paper or bread sling
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
- Feed your sourdough starter about 6-12 hours before starting your loaf. In a 75℉ kitchen, the starter should peak in about 6 hours.
- Melt butter in a small skillet over medium heat. Add the diced apples and lemon juice and cook for 5-7 minutes until slightly softened. Add the brown sugar, cinnamon, and nutmeg. Stir to combine. Cook for an additional 3-5 minutes until the sugar thickens to a syrup-like consistency. Remove from heat and let cool completely.½ tablespoon unsalted butter, 1 tablespoon lemon juice, 2 apples, 2 tablespoons brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
- In a large mixing bowl, combine the bread flour, warm water, active sourdough starter, and kosher salt. Mix until a cohesive dough forms and no dry flour remains. Cover the bowl and let the dough rest for 30 minutes.500 grams (4 cups + 3 tablespoons) bread flour, 325 grams (1 ¼ cups + 2 tablespoons) warm water, 100 grams (½ cup) active sourdough starter, 10 grams (2 ½ teaspoons) kosher salt
- Spread ¼ of the apple mixture over the top of the dough. Pull one side of the dough up and over the apples. Rotate the bowl 90 degrees and add another ¼ of the apple mixture, pulling that side up and over the apples. Repeat until all the apple mixture is incorporated and the dough has been folded over itself 4 times. Gather the dough into a ball and flip it so the folded side is on the bottom. Cover and rest for 30 minutes.
- Repeat the stretching and folding process three more times, allowing the dough to rest for 30 minutes between each set.
- Cover the dough and let it ferment until it has doubled in size and bubbles form on the surface. This usually takes about 3-4 hours in a 75℉ kitchen.
- Turn the dough out onto a lightly floured surface. Shape it into a rectangle and fold one long edge over the middle, then the other long edge over that, like you're folding a letter into thirds. Tug both short edges up over the middle. Flip the dough seam side down and shape it into a tight ball. Cover and let it rest for 15 minutes.
- Flip the dough seam side up again and repeat the shaping process. Shape it into a boule or batard, depending on your proofing basket. Place the shaped dough, seam side up, into a lightly floured proofing basket, pinching to seal the seam. Cover and refrigerate for 12-16 hours or overnight.
- Preheat your oven to 450℉ with the Dutch oven inside. Once the oven reaches temperature, continue preheating the Dutch oven for an additional 30-45 minutes.
- Transfer the dough to a piece of parchment paper or a bread sling. Score the dough as desired. Carefully remove the Dutch oven from the oven and add two ice cubes to create steam. Gently lower the scored bread into the Dutch oven using the parchment paper or bread sling. Cover and bake for 40 minutes. Remove the lid and bake for an additional 5-10 minutes or until the crust reaches your desired color.2 ice cubes
- Remove the bread from the oven and let it cool completely (at least 2 hours) on a wire rack before slicing and serving.
Notes
- Storage: Store bread at room temperature for up to 2 days, then freeze for up to 3 months.
Patty in CO says
When you say to add 2 ice cubes to create steam, do you mean to put 2 ice cubes inside the hot dutch oven before you put the bread dough in or to put 2 ice cubes in the bottom of the oven itself?
Ashley Petrie, RDN, LDN says
Hi Patty! I put two ice cubes inside the Dutch oven before adding the dough to create a little extra steam. It helps the bread rise and creates a beautiful, crackly crust. Hope this helps! 🙂