Apple Cider Sourdough Loaf with Cinnamon Apple Swirl

Ingredients:

• For the Dough:
  • 125g active sourdough starter (at peak)
  • 363g apple cider
  • 500g bread flour
  • 12g salt
• Inclusions:
  • ~2 cups small diced apples
  • 2 tbsp brown sugar
  • 1 tbsp flour
  • Cinnamon and nutmeg (measured with your heart! 😉)
• For the Cinnamon Swirl:
  • Cinnamon
  • Brown sugar

Instructions:

1. Mix the Dough:
   • In a bowl, combine the active starter and apple cider until it turns milky.
   • Add in the bread flour and salt, mixing by hand until the flour is fully incorporated. The dough will be less shaggy than usual and pull together quickly.
2. Rest the Dough:
   • Let the dough rest for 1 hour.
3. Stretch and Fold:
   • Perform 4 rounds of stretch and folds every 30 minutes. Make sure to wet your hands for easy handling, and gently stretch the dough as it feels more like a lower hydration dough than your typical artisan loaf.
4. Bulk Fermentation:
   • Let the dough bulk ferment until it has risen by 75%.
5. Prepare the Apples:
   • In a separate bowl, mix the diced apples with 2 tbsp brown sugar, 1 tbsp flour, cinnamon, and nutmeg. (Go ahead and sprinkle in a little extra cinnamon if you’re feeling it!)
6. Shape the Dough:
   • On a clean surface, stretch the dough into a large rectangle. Sprinkle with cinnamon and brown sugar, then scatter half of the apple mixture on top. Press down lightly.
   • Fold the top 2/3 of the dough over, add more cinnamon sugar and half of the remaining apples. Fold the bottom up and over, adding cinnamon sugar and the last of the apples.
   • Roll the dough into a batard shape, then place it in your batard banneton lined with a towel.
7. Final Proof:
   • Cover the dough and let it proof on the counter for 1 hour.
8. Bake the Loaf:
   • Preheat the oven and bake the loaf until it reaches an internal temperature of 206°F. Let it cool for at least 1 hour before slicing.