Apple Sourdough Bread
Sweet sourdough bread with sautéed apples, cinnamon, and dried fruit.
Ingredients
green apples (peeled, cored, and cut into 1/4-inch dice)
15 oz
butter (for sautéing the apples)
2.5 oz
cinnamon
0.25 oz
dry yeast
0.25 oz
water (warm)
12 oz
honey
0.2 oz
salt
0.5 oz
sourdough starter (see page 107)
1 lb 14 oz
bread flour (unbleached organic flour recommended)
1 lb 2 oz
rye flour
6 oz
raisins or dried cranberries
7 oz
Instructions
1
Prepare the apples
Peel and core the apples, then cut them into 1/4-inch (5 mm) pieces. Sauté them with the butter and cinnamon until softened. Pour them onto a tray and let them cool.
2
Combine the liquids
Dissolve the yeast in half of the warm water. Dissolve the honey and salt in the remaining water.
3
Mix the dough
Cut the sourdough starter into pieces and place them in the mixing bowl. Add the yeast mixture, followed by the honey-and-salt water, beating until smooth. Gradually add the flours to form a soft dough. Fold in the sautéed apples and raisins until evenly distributed.
4
Knead the dough
Turn the dough onto a work surface lightly dusted with flour and knead gently until smooth.
5
Bulk fermentation
Ferment at 80°F (27°C) for 2.5-3 hours.
6
Shape and proof
Divide the dough into 1 lb 6 oz (600 g) portions. Shape each portion into a long loaf resembling Italian or Viennese bread. Proof for 2-3 hours.
7
Bake
Bake at 425°F (220°C) for 20 minutes, then lower the temperature to 375°F (190°C) and bake for another 20 minutes.
