Description
A rustic loaf with a subtly sweet tang of apple cider, a crisp golden crust, and a soft, chewy interior. Perfect for cozy dinners or weekend baking.
Ingredients
Scale
- 100g (½ cup) active sourdough starter, bubbly and fed
- 500g (4 cups) all-purpose flour
- 300ml (1¼ cups) apple cider, slightly warmed
- 50ml (¼ cup) lukewarm water
- 10g (2 tsp) fine sea salt
- Optional: A pinch of cinnamon, a handful of chopped walnuts, or dried cranberries
Instructions
- Feed your sourdough starter 6-8 hours before baking until bubbly and active.
- In a large mixing bowl, combine sourdough starter, all-purpose flour, warmed apple cider, and lukewarm water. Mix into a shaggy dough.
- Sprinkle salt evenly over the dough and knead it into the mixture.
- Cover the bowl with a damp cloth and let the dough rest for 30 minutes to hydrate fully.
- Perform a series of stretch and folds over 2-3 hours, folding every 30 minutes to develop gluten structure.
- Cover the bowl and let the dough ferment for 6-8 hours at room temperature until doubled in size.
- Lightly flour your work surface and shape the dough into a boule. Place it seam-side up in a floured banneton basket or a bowl lined with a floured towel.
- Cover the dough and let it proof for 1-2 hours until slightly puffed.
- Preheat your oven to 475°F (245°C) and heat your Dutch oven for at least 30 minutes.
- Invert the dough onto parchment paper, score the top with a sharp knife or razor blade, and transfer to the preheated Dutch oven. Cover and bake for 20 minutes.
- Remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Let the boule cool completely on a wire rack before slicing.
Notes
[‘Ensure your sourdough starter is active and bubbly before using.’, ‘If the dough feels too wet or sticky, extra folding and time can help firm it up.’, ‘Make decisive cuts when scoring the dough to allow steam to escape.’, ‘Spritz the dough with water before baking for a crisp crust.’, ‘Cover the boule loosely with aluminum foil if browning too quickly.’]
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 0.5
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
Keywords: apple cider sourdough, rustic bread, homemade bread, sourdough boule, artisan bread, fall recipe