Apple Butter Sourdough Loaf (Edit recipe)

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This delicious fall inspired sourdough loaf is officially my new favorite inclusion loaf. Made with my apple butter recipe featured here on food social, it made our entire house smell like and sourdough apple orchard! I didn't even know what that smell was until the day I baked this beautiful dough baby up. Don't forget to add some extra apple pie spice from Primal Palate and don't forget to try this as French toast. Also this loaf made the most amazing grilled cheese! That might sound crazy but seriously... it was unreal! Enjoy!

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PREP TIME

24 hours

COOK TIME

30 minutes

INGREDIENTS

5

Serves: 4

Ingredients

500 grams Bread Flour
350 grams Water
100 grams Sourdough Starter, Homemade
1 cup Apple Butter, Unsweetened, my apple butter recipe
1 Tbsp Apple Pie Spice - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix 325 grams water, 100 grams active starter, and 500 grams bread flour together in a large mixing bowl until shaggy dough ball forms
cover with a cloth and let sit out at room temperature for 1 hour
Mix 18 grams of salt with remaining 25 grams of water and pour over your shaggy dough ball and fold into your dough
Let dough sit out covered for 4 to 5 hours if maintaining a temperature of 80 to 82 degrees with stretch and folds every hour or so.
Let dough sit out covered for 6 to 8 hour if maintaining a temperature of 70 to 72 degrees with stretch and folds every hour or so.
Flour your countertop generously
Remove dough from bowl and stretch out into a large square shape and apply your 1 cup of apple butter and spread around the dough evenly with a spoon.
Sprinkle on some additional apple pie spice and fold dough into the middle from each side
sprinkle on the remainder of your apple pie spice and roll your dough up from top to bottom and then pinch the sides to seal them shut
push and pull your dough shaping it until a tight dough ball is formed and place in a banaton bowl, or a regular bowl lined with a sheet of parchment paper.
Place in the fridge overnight for cold stage fermentation. I usually let it sit in cold stage for close to 24 hours.
pre heat your oven and dutch oven to 450 degrees, remove your dough from the bowl, score, and place in your preheated dutch oven
Place the lid on and bake for 30 minutes.
Remove the lid and bake for an additional 5 to 8 minutes depending on how crispy you want your crust. Carve and enjoy with some butter or as French toast!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	710
Fat:	8 g
Carbohydrates:	143 g
Protein:	18 g
Cholesterol:	21 g
Sodium:	0 mg
Fiber:	5 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.