Apple Sourdough Bread

Apple sourdough bread uses apple cider, cinnamon, nutmeg, and ginger to make a cozy spiced loaf perfect for toasting and enjoying with a large cup of tea.

Apple cider is definitely the best fall drink! (Yes, even better than a pumpkin spice latte 🙂 ) Steeped with cinnamon sticks and spices, it is sure to warm you to your toes and soothe away any worries or stress. You can’t be upset long with a cup of cider. Of course, apple cider is completely satisfying on its own, but even better is enjoying it with a slice of apple sourdough bread.

If you’ve ever made overnight sourdough bread before, then you’re sure to love this autumnal twist on it. All you have to do is substitute apple cider for water, add in some extra spices, and soon your kitchen will be filled with the lovely aroma of apple bread baking in the oven. The resulting loaf of bread has a dark brown crust with a delightfully fluffy crumb and lots of fall flavor. Enjoy it with a warm cup of apple cider for best results!

How to serve Apple Sourdough Bread

Of course, you can just eat this bread by itself, but here are a few fun ideas for serving it:

• Mix cream cheese with a little maple syrup and cinnamon and spread it on a slice of toasted apple bread.
• Spread this bread with butter, drizzle with a little honey, a sprinkle of cinnamon, and dash of salt.
• Use it to make French toast and top with maple syrup, whipped cream, and cinnamon.

Tips for making Apple Sourdough Bread

• Want to make this recipe easier? Substitute the nutmeg, ginger, and cloves for 1 tbsp of pumpkin pie spice. It sounds weird, but it works!
• Proofing times will vary depending on the season. Due to the heat, your bread won’t take as long to rise during the summer as during the winter. To make sure it has proofed properly, poke the dough with your index finger. If it springs back, your dough is ready.
• The dough will seem a bit wet and hard to manipulate, but this is ok! The high hydration level will give your sourdough bread more holes and a springier texture.
• This bread will taste freshest if you eat it within 5 days. Store it in a linen drawstring bag for best results!

Tools you will need

To make this bread, you’ll need a mixing bowl, measuring cups, a Dutch oven, parchment paper, and a knife or lame to score the bread. If you have a banneton basket, you can also use it for after you shape the bread.

Ingredients you will need

• 4 1/4 cups flour – All-purpose flour is best here! You can also substitute up to half whole wheat flour though if you want.
• 2 1/4 cups apple cider – You can also use apple juice in a pinch. 🙂
• 1/2 cup sourdough starter – Make sure it’s active and bubbly!
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp cloves
• 1/2 tsp ginger

How to make Apple Sourdough Bread

The night before:

Measure out flour, spices, and sourdough starter into a bowl. Pour in 2 1/4 cups of apple cider, and use your hands to mix the dough together. It will not be smooth, and likely will seem very wet. This is OK!

Cover the bowl with a towel and let it sit for 15 minutes. After this, perform a series of folds. Basically, you want to take a corner of the dough and fold it over the rest of the dough. Rotate the bowl and do it again. I usually do this about 15 times, until the dough doesn’t stretch as easily. Wet your hands slightly so the dough doesn’t stick to them.

Cover the bowl with a towel and let it sit for another 15 minutes. Repeat the folds, and then cover the bowl again and let it sit out overnight to rise.

The next morning:

Your bread will have risen and should be ready to fold. It may have air bubbles on the top of the dough. This is great! They will ensure that your bread has holes in it when it comes out of the oven.

Prepare another bowl to hold your bread in by lining a mixing bowl with parchment paper and sprinkling flour over the bottom. You can also use a banneton basket for this.

To fold your bread, wet your hands and loosen the dough from the edges of the bowl. Gently use both hands to lift up the middle of the dough. Tuck the ends underneath of the rest of the dough.

Give your bowl a quarter turn and repeat.

Do this one more time. Next, carefully lift the middle of the dough and move the dough to the bowl lined with parchment paper. Make sure to tuck the ends underneath.

Sprinkle the top with flour and put your dough in the fridge for at least 1 hour, more is better though!

To bake the bread:

Preheat your oven to 500 degrees Fahrenheit. I like to use the convection setting on my oven. Place your Dutch Oven in the oven while it is preheating.

Take your dough out of the fridge. Use a knife to score it however you like. I usually do a long slash down the center with a few smaller slashes on each side. Use the parchment paper to transfer your dough to the Dutch Oven.

Bake for 25 minutes with the lid on.

Next, remove the lid, and change the temperature to 450 degrees Fahrenheit. Bake for another 12-14 minutes.

Take the bread out of the oven and once it’s cool enough to touch, set it on rack to cool. Try to wait 1 hour before eating it!

Looking for more sourdough recipes to try?

If you are, make sure you check out the Kitchen Counter for sourdough baking inspiration. Here are a few ideas to get you started:

• Apple Pie Sourdough Cinnamon Rolls
• Chocolate Sourdough Bread
• Whole Wheat Sourdough Bread
• Sourdough Chocolate Babka
• Sourdough Brioche
• Cheesecake Factory Brown Bread (with sourdough!)

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.