Irresistible Apple Cider Sourdough Boule Recipe Easy Rustic Bread

Posted on November 5, 2025

Imagine the aroma of freshly baked bread wafting through your kitchen—warm, cozy, and slightly sweet. My irresistible apple cider sourdough boule recipe is exactly that: a rustic loaf with a subtly sweet tang of apple cider, a crisp golden crust, and a soft, chewy interior. If you’re looking for a homemade bread recipe that’s as comforting as it is impressive, this is the one to try. Trust me, once you taste it, you’re going to want to make it again and again.

My love affair with sourdough started years ago, but it wasn’t until I stumbled upon the idea of combining it with apple cider that it reached a new level of deliciousness. The addition of apple cider brings a gentle sweetness and adds depth to the sourdough flavor. It’s like fall in a loaf, but honestly, I make it year-round because it’s that good.

Whether you’re a seasoned baker or new to the world of sourdough, this recipe is perfect for a weekend bake or to impress guests at a cozy dinner. Plus, the process of making sourdough is so satisfying—it’s like a little science experiment in your kitchen. So grab your apron, and let’s make some magic happen!

Why You’ll Love This Recipe

Rustic Charm: The apple cider sourdough boule has that old-world bakery vibe. Its crackly crust and artisan look will make you feel like a pro baker.
Unique Flavor: The apple cider adds a subtle sweetness and complexity that sets this bread apart from traditional sourdough.
Perfect for Fall: This loaf pairs beautifully with soups, stews, and even a hot cup of cider, making it the ultimate autumn treat.
Beginner-Friendly: While sourdough can sound intimidating, this recipe breaks it down step by step, making it doable for anyone.
Customizable: You can tweak the flavors to suit your taste—add cinnamon, nuts, or even dried fruit for a personalized twist.
Healthier Option: Sourdough is naturally easier to digest, and the fermentation process can increase nutrient absorption.

This isn’t just “another bread recipe.” It’s something special. The apple cider infusion takes the tangy sourdough to a whole new level. Imagine slicing into this warm loaf, slathering it with butter, and taking a bite—pure bliss. It’s the kind of bread that makes you feel cozy inside and out, perfect for chilly mornings or as a centerpiece for family dinners.

What Ingredients You Will Need

This apple cider sourdough boule is made with simple ingredients that come together to create magic. Let’s break it down:

Active Sourdough Starter: About 100g (½ cup), bubbly and fed (this is the heart of your bread, so make sure it’s active and happy).
All-Purpose Flour: 500g (around 4 cups), for the perfect balance of texture and structure.
Apple Cider: 300ml (1¼ cups), slightly warmed (adds sweetness and a hint of apple flavor).
Water: 50ml (about ¼ cup), lukewarm (to help adjust hydration levels).
Salt: 10g (2 tsp), enhances flavor and strengthens the dough (I like using fine sea salt).
Optional Add-ins: A pinch of cinnamon, a handful of chopped walnuts, or dried cranberries for a festive twist.

If you don’t have apple cider on hand, you can swap it with unsweetened apple juice or even diluted apple cider vinegar. For gluten-free bakers, try using a blend of gluten-free all-purpose flour and xanthan gum, though the texture will differ slightly.

Equipment Needed

Mixing Bowls: One large for combining ingredients and one smaller for your starter.
Kitchen Scale: Essential for accurate measurements, especially with sourdough recipes.
Banneton Basket: For proofing your boule and creating those beautiful patterns on the crust (a bowl lined with a flour-dusted kitchen towel works too).
Dutch Oven: Helps retain moisture and creates a perfect crust (you can use any oven-safe pot with a lid).
Bench Scraper: Useful for shaping the dough and cleaning your work surface.
Sharp Knife or Razor Blade: For scoring the dough before baking.

Don’t worry if you don’t have a banneton basket or a Dutch oven—improvise with what you have! A baking sheet with a heatproof bowl covering the dough can work as a replacement for a Dutch oven, and a regular knife can be used for scoring.

Preparation Method

Feed Your Starter: Feed your sourdough starter 6-8 hours before you plan to bake. It should be bubbly and active before using.
Mix the Ingredients: In a large mixing bowl, combine 100g (½ cup) sourdough starter, 500g (4 cups) all-purpose flour, 300ml (1¼ cups) warmed apple cider, and 50ml (¼ cup) lukewarm water. Mix until combined into a shaggy dough.
Add Salt: Sprinkle 10g (2 tsp) of salt evenly over the dough and knead it into the mixture. This helps to enhance flavor and strengthen the dough.
Autolyse: Cover the bowl with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully.
Stretch and Fold: Perform a series of stretch and folds over the next 2-3 hours, folding the dough every 30 minutes. This develops the gluten structure for that perfect chewy texture.
Bulk Fermentation: Cover the bowl and let the dough ferment for 6-8 hours at room temperature until it doubles in size. (If it’s cold, you may need to let it go longer.)
Shape the Dough: Lightly flour your work surface and gently shape the dough into a boule. Place it seam-side up in a floured banneton basket or a bowl lined with a floured towel.
Second Rise: Cover the dough and let it proof for 1-2 hours or until it has puffed up slightly.
Preheat the Oven: Preheat your oven to 475°F (245°C) and place your Dutch oven inside to heat up for at least 30 minutes.
Score and Bake: Carefully invert the dough onto a piece of parchment paper, score the top with a sharp knife or razor blade, and transfer the dough into the preheated Dutch oven. Cover and bake for 20 minutes.
Finish Baking: Remove the lid and bake for an additional 20-25 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
Cool: Let the boule cool completely on a wire rack before slicing (this step is crucial to avoid a gummy texture).

Cooking Tips & Techniques

Baking sourdough bread is an art, and with a little practice, you’ll master it. Here are some tips to keep in mind:

Make sure your sourdough starter is active and bubbly before using it—it’s the key to a successful rise.
If your dough feels too wet or sticky, don’t panic. A little extra folding and time can help it firm up.
When scoring the dough, make decisive cuts—this allows steam to escape and gives the bread its signature “ear.”
For a crisp crust, spritz the dough with water just before placing it in the oven.
If your boule is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.

Keep in mind that every kitchen is different. Ambient temperature can affect fermentation time, so be patient and let the dough dictate the pace.

Variations & Adaptations

This apple cider sourdough boule is wonderfully versatile! Here are some ideas for customizing it:

Add-ins: Mix in 1 cup of chopped pecans, walnuts, or dried cranberries for added texture and flavor.
Spiced Version: Add 1 tsp ground cinnamon and ½ tsp ground nutmeg to the dough for a warm, spiced flavor.
Gluten-Free Option: Use a gluten-free flour blend and add 1 tsp of xanthan gum to help bind the dough.
Seasonal Twist: Swap apple cider with orange juice and add orange zest for a bright, citrusy variation.
Savory Adaptation: Skip the apple cider and add 1 cup of shredded sharp cheddar and diced jalapeños for a cheesy, spicy take.

Feel free to get creative—the beauty of sourdough is its adaptability!

Serving & Storage Suggestions

This bread is best served warm, fresh out of the oven, with a generous slather of butter or a drizzle of honey. Pair it with a hot bowl of soup, stew, or even a hearty salad for a full meal. If you’re feeling indulgent, it also makes an incredible base for grilled cheese sandwiches.

To store, let the bread cool completely. Wrap it in a clean kitchen towel and keep it at room temperature for up to 2 days. For longer storage, slice the bread, place the slices in a resealable plastic bag, and freeze for up to 1 month. Reheat in the oven or toaster for best results.

Pro tip: As the bread rests, its flavors deepen over time. Day-old slices are perfect for toasting or turning into homemade croutons!

Nutritional Information & Benefits

This apple cider sourdough boule is not only delicious but also offers some healthy perks:

Calories: Approximately 150 calories per slice (depending on size).
Rich in Probiotics: Thanks to the fermentation process, sourdough is easier to digest and good for gut health.
Lower Glycemic Index: Sourdough bread typically has a lower glycemic index compared to regular bread, making it a better option for blood sugar control.
Apple Cider Benefits: Packed with antioxidants and vitamins, apple cider adds a subtle sweetness without refined sugar.
Dietary Considerations: This recipe can be adapted for gluten-free diets with substitution tips mentioned above.

Whether you’re looking for a healthier bread option or just love the tangy depth of flavor that sourdough provides, this recipe is a winner.

Conclusion

If you’re ready to bring rustic charm into your kitchen, this irresistible apple cider sourdough boule is the perfect recipe to try. It’s a wonderful blend of ancient bread-making techniques with a fresh, modern twist, and it’s guaranteed to impress anyone you share it with.

What I love the most about this bread is how versatile it is. You can stick to the original recipe, or experiment with flavors to make it your own. Either way, the result is a loaf that’s as satisfying to bake as it is to eat.

If you give this recipe a go, let me know how it turns out in the comments below! Snap a picture and share it—I’d love to see your beautiful creations. Happy baking!

FAQs

Can I use store-bought apple cider?

Yes, absolutely! Just make sure it’s unsweetened and not spiced, as that can alter the flavor profile of the bread.

Do I need a sourdough starter to make this recipe?

Yes, the sourdough starter is essential for fermentation and flavor. If you don’t have one, you can easily make your own—it just takes flour, water, and a bit of patience!

How do I know when the bread is fully baked?

Tap the bottom of the loaf—it should sound hollow. You can also use a thermometer; the internal temperature should be around 200°F (93°C).

Can I make this bread without a Dutch oven?

Yes! You can bake it on a baking sheet with a heatproof bowl or aluminum foil tent to trap steam. It might not be quite as crusty, but it will still be tasty.

Can I make the dough ahead of time?

Definitely! Once you’ve shaped the dough, you can refrigerate it overnight for a slower proof. Just let it come to room temperature before baking.

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