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Apple Cider Sourdough with Cider Spice Swirl Recipe

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This Apple Cider Sourdough with Cider Spice Swirl combines the tangy depth of a classic sourdough loaf with warm autumnal spices and fresh apple, creating a uniquely flavorful bread. The gentle fermentation process enhances the natural sweetness of the apple cider and spices, resulting in a moist, fragrant loaf with a distinct cider-spiced swirl perfect for seasonal baking.

Ingredients

Wet Ingredients

  • 350 g apple cider (room temperature)
  • 100 g sourdough starter (active)

Spices

  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg

Dry Ingredients

  • 500 g unbleached bread flour
  • 12 g coarse sea salt

Additional

  • 1 medium apple (shredded)
  • Rice flour (for dusting)

Instructions

  1. Make The Dough: In a large bowl, whisk together 350 g of room temperature apple cider and 100 g of active sourdough starter until mostly combined. In a small bowl, combine the cinnamon, cardamom, ginger, and nutmeg; mix thoroughly. Add the bread flour over the cider mixture, then sprinkle half of the spice blend and all of the salt on top. Mix with a dough whisk or spoon until a shaggy dough forms, then knead by hand until all flour is incorporated. Cover and rest for 60 minutes.
  2. Stretch And Fold: Peel and shred the apple to yield about ½ cup. Spread the dough in the bowl like focaccia and sprinkle the shredded apple evenly on top. With damp hands, perform a stretch and fold: gently pull the dough flap and fold it over itself, rotate the bowl 90 degrees, and repeat three more times to complete one set. Cover and rest 60 minutes. Repeat this stretch and fold process three times over 3 hours (one set each hour).
  3. Bulk Ferment: Perform a fourth and final stretch and fold, cover the bowl, and let the dough ferment in a warm spot for 3 more hours until the dough has risen and shows bubbles.
  4. Shape: Transfer the dough to a countertop and gently press it into a large rectangle. Sprinkle the remaining cider spice blend evenly over the surface, avoiding the edges. Fold the dough bottom up one-third like a letter, fold corners into the center, then roll into a batard or boule shape, pinching or tucking ends accordingly. Dust with rice flour and place seam side up into a banneton.
  5. Prove and Cold Retard: Allow the dough to prove in a warm place for 2 hours, then cover and refrigerate for up to 3 days to develop flavor. Baking can be done immediately after proving but cold retardation improves taste.
  6. Bake: Preheat oven to 450°F with a Dutch oven or baking cloche inside. Invert the banneton dough onto parchment, score the loaf with a lame or sharp knife, and carefully transfer it into the preheated Dutch oven. Bake covered at 450°F for 30 minutes, then uncovered for 10-15 minutes until crust is deeply browned and internal temperature reaches 205–210°F.
  7. Cool: Remove bread from Dutch oven and cool completely on a wire rack for at least 2 hours before slicing to maintain crumb structure and texture.

Notes

  • Use room temperature apple cider for best mixing and fermentation results.
  • Keep the dough warm during bulk fermentation to help the sourdough starter work efficiently.
  • Cold retardation in the fridge enhances the flavor and texture of the bread but is optional if you prefer to bake immediately.
  • Scoring the dough allows steam to escape and helps control the loaf’s expansion during baking.
  • Allowing the bread to cool thoroughly before slicing preserves the crumb’s moisture and chewiness.

Find it online: https://recipeplenty.com/apple-cider-sourdough-with-cider-spice-swirl-recipe/