This Cinnamon Apple Sourdough Bread combines sweet apples, butter, cinnamon, and brown sugar in a crusty fall sourdough inclusion loaf. The sautéed apples are folded throughout the dough for a cozy, flavorful loaf you’ll want to make all season long.
I love revisiting old recipes and seeing how much I’ve grown as a sourdough recipe developer and blogger. This was actually one of the first fall sourdough bread recipes I ever shared on the blog, all the way back in 2024. I can’t believe it’s been two years already!
Since it’s apple season again, I figured it was about time I gave this one a little refresh. I mostly simplified the sautéed apple inclusion to use fewer ingredients and cut back from two apples to one, which I think makes the loaf feel much more balanced.
As a New England girl and a lover of all things apple, this is truly one of my favorite fall sourdough inclusions. The apples are soft, buttery, and lightly sweetened, and the warm cinnamon flavor throughout gives this loaf such a cozy, homemade feel. It’s delicious with butter or cream cheese, or you can turn it into grilled cheese for a sweet-and-savory twist.
I hope you give it a try and enjoy it as much as I do!
Can't get enough sourdough apple recipes? Try my sourdough apple pie focaccia, apple streusel muffins, apple crisp, caramel apple cookies, or apple cinnamon rolls.
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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 of your kitchen. Use your starter when it is active, bubbly, and ready to bake with.
- Apples- Use any variety of apple you like. Dice them into small ¼-inch pieces so they soften quickly and distribute evenly throughout the loaf.
- Cinnamon- Stick to the amount called for in the recipe, as too much cinnamon can slow fermentation. Add it with the apples during the stretch-and-fold process rather than directly to the dough.
- Brown Sugar- Adds a hint of sweetness. You can substitute granulated sugar, maple syrup, or honey; just cook the apples until thick and syrupy.
- Bread Flour- Provides structure, chew, and height. All-purpose flour can be used, but the loaf may be slightly flatter and denser.
- Water- This recipe uses moderate hydration to account for the moisture from the apples.
- Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, weigh it for the most accurate measurement or use about half as much by volume.
Tips for Success
- Use an active, bubbly starter. Since this loaf has inclusions, a strong starter is important for good fermentation and oven spring.
- Dice the apples small. Cutting them into ¼-inch pieces helps them cook quickly and distribute evenly throughout the loaf.
- Cool the apples completely. The sautéed apples should be completely cool before adding them to the dough. Warm apples can raise the dough temperature and interfere with fermentation.
- Watch the dough, not the clock. Bulk fermentation can vary significantly depending on your starter and kitchen temperature. Look for a dough that is puffy, bubbly, and noticeably increased in volume.
How to Make Cinnamon Apple Sourdough Bread
Here’s a step-by-step look at how to make this apple cinnamon sourdough bread. You’ll find the full instructions and ingredient measurements in the recipe card below!
Step 1: Feed the starter. Feed your sourdough starter 6–12 hours before mixing the dough, until bubbly and active.
Step 2: Cook the apples. Melt the butter over medium-low heat. Add the diced apples and cook for 7–10 minutes. Stir in the brown sugar and cinnamon and cook for 2–3 minutes more, until syrupy. Cool completely.
Step 3: Mix the dough. Whisk together the water and starter. Add the flour and salt and mix until no dry flour remains. Cover and rest for 20 minutes.
Step 4: Stretch and folds. Gently flatten the dough and add the apples in four portions, incorporating them with each fold. Rest 15 minutes, then repeat the stretch-and-fold process 3 more times.
Step 5: Bulk ferment. Cover and let the dough rise at room temperature until puffy, bubbly, and significantly increased in volume, about 4–12+ hours depending on your kitchen.
Step 6: Shape. Turn the dough onto a lightly floured surface, fold it into a tight ball, and shape until smooth and taut.
Step 7: Cold proof. Transfer to a rice-flour-dusted proofing basket, seam-side up. Cover and refrigerate for 12–16 hours.
Step 8: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Schedule
Here’s a sample timeline to help you plan your cinnamon apple sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00-8:30 AM: Make sautéed cinnamon apples and cool.
- 8:30–9:00 AM: Mix the dough and let it rest for 20 minutes.
- 9:00–10:00 AM: Perform stretch and folds; add apples.
- 10:00 AM–5:00 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:00–5:30 PM: Shape.
- 5:30 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store cinnamon apple sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
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📖 Recipe
Cinnamon Apple Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
Sautéed Cinnamon Apples
- 2 tablespoons unsalted butter
- 1 medium (140 grams) apple peeled and diced into ¼-inch cubes
- 2 tablespoons brown sugar packed
- 2 teaspoon ground cinnamon
Sourdough Bread
- 1 ⅓ cups (330 grams) water
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before you plan to mix the dough. It should be bubbly, active, and at or near its peak when you’re ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- Melt the butter in a small skillet over medium-low heat. Add the diced apples and cook for 7–10 minutes, stirring occasionally, until softened. Add the brown sugar and cinnamon and stir to coat the apples. Continue cooking for 2–3 minutes, until the sugar melts into a thick, syrupy coating. Remove from the heat and let the apples cool completely before adding them to the dough.2 tablespoons unsalted butter, 1 medium (140 grams) apple, 2 tablespoons brown sugar, 2 teaspoon ground cinnamon
- In a large bowl, whisk together the water and active sourdough starter until the starter is mostly dissolved. Add the bread flour and salt and mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.4 cups (480 grams) bread flour, 1 ⅓ cups (330 grams) water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands and gently flatten the dough. Spread about one-quarter of the cooled apples over the surface. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat, adding another quarter of the apples with each fold until all of the apples have been incorporated. Gather the dough into a loose ball and place it seam-side down. Cover and let it rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, resting the dough for 15 minutes between each round, for a total of 4 rounds of stretch and folds.
- Cover the dough and let it rise at room temperature until it has nearly doubled, looks noticeably puffy, and has bubbles throughout. This can take anywhere from 4–12+ hours depending on the temperature of your kitchen and the strength of your starter.
- Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Fold one short side toward the center, then fold the opposite short side over it, like folding a letter. Fold the two long sides toward the center in the same way. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself across the work surface to create surface tension and shape it into a smooth, tight ball.
- Lightly dust a proofing basket with rice flour. You can also use a bowl lined with a clean tea towel. Transfer the dough to the basket seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven continue heating for 30 minutes.
- Turn the dough onto a piece of parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes for steam, then carefully lower the dough into the Dutch oven. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for 5–10 minutes, or until the crust is deeply golden brown and reaches your desired level of doneness.2 ice cubes
- Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing.
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! 🙂