Apple Cinnamon Sugar Sourdough Bread

A delicious bread that is both sweet& savory-perfect for breakfast or a sweet treat!

Slices of Apple Cinnamon Sugar Sourdough

I was watching a video by one of my favorite fellow Content Creators and came upon a very Fall-themed Sourdough Bread, and this inspired me to create my own version. You can include whatever flavors you personally like, but for me, the combination of apples with cinnamon and brown sugar is the best, so I created this Apple Cinnamon Sugar Sourdough Bread!

This bread is very simple to put together and because it's Sourdough, it has a hearty savory flavor which pairs perfectly with the rustic sweetneess of apples. Add the cinnamon and brown sugar and you create an absolutely delicious bread that is not only perfect as a breakfast loaf, but really hits the sweet tooth as well.

This recipe is so simple. All you are really doing is making up a batch of your standard sourdough 'dough', and then adding the apples, cinnamon and brown sugar as inclusions. Inclusions are added after you've created the dough, completed your series of 4-5 stretch and folds, and allowed your dough to bulk ferment/double in size. The finely chopped apples, cinnamon and brown sugar are then added when you laminate the dough out flat on a floured surface. I try to keep from spreading the inclusions all the way to the edges of the dough, otherwise it can become difficult to seal the goodies in.

Another important note is that whenever you are adding a sugary element to your breads, like the brown sugar in this recipe, the dough will become looser as it sits, and you may even get a layer of liquid that gathers around the dough during the cold ferment. I usually either carefully pour that liquid off before scoring and baking, or use a paper towell to absorb most of the liquid. It's difficult to keep a sweet loaf from leaking a bit, but it rarely affects the baked loaf. One thing you may want to consider is using a designated banneton for sweet loaves. I only use my silicone bannetons for messy inclusion loaves now as I don't want to have to clean a sticky mess out of my linen lined wooden bannetons.

Suggestion: Try making this bread for a delicious weekend morning treat. Prepare your basic dough on a Friday morning, allow it to bulk ferment all day. Add the incusions Friday evening, and pop it into the fridge. On Saturday morning, it's ready to bake and enjoy!

Apple Cinnamon Sugar Sourdough Bread Printable Recipe Card

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