I remember the first time I baked apple cinnamon sourdough bread—it was a chilly fall evening, and the warm aroma instantly felt like a cozy hug. Since then, mastering this recipe has become one of my favorite ways to bring comfort to a busy weeknight. I’ve tested three different methods to find the ultimate apple cinnamon sourdough bread, perfect for every skill level and taste.
Table of Contents
The Only Apple Cinnamon Sourdough Bread Guide You’ll Need
This guide is special because I didn’t settle on just one way to make apple cinnamon sourdough bread. Instead, I tested three distinct methods to help you find the perfect fit for your kitchen and palate:
- Raw Grated Apple: Creates the most tender crumb with a fresh, natural apple texture.
- Cooked Apple Filling: Foolproof and perfect for beginners craving a rich, jammy swirl.
- Apple Cider Infusion: Delivers the deepest apple flavor through a subtle cider soak.
The recipe shared here is the winner in my taste test experiments, but I’ll walk you through variations so you can customize your loaf.
Why This Recipe is the Best
Here’s why this apple cinnamon sourdough bread guide stands out:
- Explains the science behind sourdough and how apples affect fermentation.
- Tests multiple baking methods for beginner to advanced bakers.
- Includes a visual timeline to keep you on track through each fermentation stage.
- Offers troubleshooting tips for common baking problems.
- Comes with a free Printable Baker’s Timeline & Apple Variety Chart to download.
Comparing the 3 Methods: A Head-to-Head Test
| Method | Difficulty Level | Flavor Profile | Final Texture | Best For… |
|---|---|---|---|---|
| Raw Grated Apple | Medium | Fresh, lightly sweet | Tender, moist crumb | Bakers wanting natural apple notes |
| Cooked Apple Filling | Easy | Rich, sweet, concentrated | Softer, jammy swirl | Beginners craving foolproof results |
| Apple Cider Infusion | Advanced | Deep, layered apple flavor | Slightly denser crumb | Flavor enthusiasts and experimenters |
Key Ingredients for Apple Cinnamon Sourdough Bread
Successful sourdough starts with great ingredients and precise measurements. Using grams ensures consistent results, which is essential for sourdough baking. Here are the key components for this recipe.
Sourdough Starter
Your starter should be ripe and bubbly, passing the float test, which means a small spoonful floats in water, indicating it’s active and ready. A healthy starter is the heart of this bread, providing the natural leavening and tang that make sourdough so special.
The Best Flour
This recipe blends bread flour and whole wheat flour to balance structure and flavor. Bread flour’s higher protein content builds strong gluten networks, resulting in a chewy crumb. Whole wheat adds depth and a subtle nuttiness, enhancing the apple’s natural sweetness.
Choosing the Right Apples
Selecting the right apple variety impacts both taste and texture. Here’s a quick guide to the best apples for baking this bread:
| Apple Variety | Tart-to-Sweet | Firm-to-Soft |
|---|---|---|
| Granny Smith | Tart | Firm |
| Honeycrisp | Balanced | Firm |
| Pink Lady | Tart-Sweet | Firm |
| Fuji | Sweet | Firm |
| Gala | Sweet | Soft |
| Braeburn | Balanced | Firm |
I love using Honeycrisp, Pink Lady, and Granny Smith in this recipe for their firm texture and balanced flavor.
The Cinnamon Swirl Filling
The swirl combines brown sugar, ground cinnamon, cornstarch, unsalted butter, and a pinch of salt. The cornstarch thickens the filling to prevent a gooey, leaky mess during baking. Mixing butter creates a smooth paste that bakes into delicious, cinnamon-spiced layers in the bread.
Essential Sourdough Equipment
Here’s what you’ll need to nail this recipe:
- Dutch Oven: Mimics a professional steam-injected oven for perfect crust.
- Digital Kitchen Scale: For precise ingredient measurements.
- Banneton: A proofing basket that shapes the dough and creates those beautiful ridges.
- Bread Lame: A sharp blade to score your dough for controlled oven spring.
These tools help simplify and improve your sourdough baking experience.
Baker’s Timeline: A Sample Schedule
To fit sourdough into your busy life, here’s a flexible sample timeline:
- Day 1, 9 AM: Feed your starter.
- Day 1, 2 PM: Mix the levain and dough.
- Day 1, 3-8 PM: Bulk fermentation with stretch and folds.
- Day 1, 9 PM: Shape dough and place in banneton.
- Day 1, 10 PM – Day 2, 8 AM: Cold bulk fermentation (retard in fridge).
- Day 2, 8 AM: Bake.
Download my free Printable Baker’s Timeline to keep these steps handy.
Ingredients:
- 35 grams ripe starter (about 2 Tablespoons)
- 35 grams all-purpose flour or bread flour (about 1/4 cup)
- 35 grams water (about 2 Tablespoons)
- 100 grams levain (scant 1/2 cup)
- 250 grams water (about 1 cup)
- 200 grams grated apple (about 1 3/4 cup, Honeycrisp, Pink Lady and Granny Smith are my favorites)
- 50 grams whole wheat flour (about 1/3 cup, see recipe notes)
- 450 grams bread flour (about 3 1/4 cup)
- 10 grams salt (about 1.5 teaspoons, reserved)
- 25 grams water (about 5 teaspoons, reserved for adding in with the salt)
- 45 grams unsalted butter (3 Tablespoons)
- 80 grams brown sugar (about 1/3 cup)
- 4 grams ground cinnamon (about 1 teaspoon)
- 3 grams cornstarch (about 1 teaspoon)
- 2 grams salt (1/4 teaspoon)
How to Make Apple Cinnamon Sourdough Bread (Step-by-Step)
I’ll walk you through every essential step, so you feel confident at the oven and your apple cinnamon sourdough turns out beautiful.
Step 1: Prepare the Levain
Mix ripe starter, all-purpose flour, and water. Stir gently then let it sit at room temperature until bubbly and doubled, about 4-6 hours.
Step 2: Mix the Dough (Fermentolyse)
Combine levain, water, grated apples, whole wheat, and bread flour. Mix until just combined. Let rest for 45-60 minutes to develop gluten naturally, holding back the salt for now.
Step 3: Add Salt and Perform Stretch & Folds
Mix reserved salt and water into the dough. Perform 4 sets of stretch and folds every 30 minutes over 2 hours. This builds dough strength and elasticity during bulk fermentation.
Step 4: Laminate and Add the Cinnamon Swirl
Roll dough into a large rectangle, spread the cinnamon-butter filling evenly. Fold the dough in thirds, then repeat lamination 2-3 times to create layers that will house the cinnamon swirl beautifully.
Step 5: Shaping and Final Proof
Shape the dough into a boule or batard. Place it seam-side up in a floured banneton and refrigerate for overnight cold bulk fermentation (8-12 hours).
Step 6: Scoring and Baking Your Loaf
Preheat your Dutch oven at 450°F (232°C) for at least 45 minutes. Carefully turn the dough onto parchment paper, score the top with your lame, and bake covered for 20 minutes. Remove cover and bake another 25-30 minutes until deep golden brown.
How to Store and Freeze Your Bread
Store your apple cinnamon sourdough at room temperature, wrapped loosely in a cotton kitchen towel or paper bag to keep crust crisp. For longer storage, slice the bread and freeze in airtight bags. Toast slices straight from the freezer for a fresh taste.
Troubleshooting Your Apple Cinnamon Sourdough
| Problem | Likely Cause | Solution |
|---|---|---|
| Gummy crumb | Underbaked or excess moisture | Bake longer; reduce dough hydration slightly |
| Filling leaked out | Too much filling or weak dough | Use cornstarch in filling; laminate properly |
| Bottom is burnt | Oven too hot or baking surface too close | Lower oven temp; use baking stone or Dutch oven |
Serving Suggestions & Flavor Pairings
- Spread cultured butter or cream cheese on warm slices.
- Pair with sharp aged cheddar for contrast.
- Use leftover bread for apple cinnamon French toast—delicious!
Frequently Asked Questions
Can I use raw apples instead of cooked ones?
Yes, the raw grated apple method offers a fresh, tender crumb with natural apple texture.
How do I adjust the recipe if I use apple cider instead of water?
Replace water with cider for deeper flavor but reduce overall dough hydration slightly due to cider’s sugar content.
My apples are very juicy. Should I adjust the dough’s hydration?
Yes, decrease added water slightly to balance extra moisture from juicy apples.
How do I get an even distribution of apples throughout the bread?
Grating the apples finely and folding gently ensures even spread without large pockets.
Can I bake this apple cinnamon sourdough bread in a loaf pan?
Yes, but baking times may vary and crust won’t be as crisp as Dutch oven baking.
My cinnamon swirl created a huge gap in my bread. Why?
Gaps form when swelling filling separates dough layers; ensure proper lamination and avoid overproofing.
Conclusion
Baking this apple cinnamon sourdough bread creates a warm, comforting experience I love sharing with friends like you. It’s rewarding to pull a fragrant, tender loaf from your oven after a busy day. Which of the three methods are you most excited to try? Let us know in the comments below! Don’t forget to leave a rating and share your baking success. I can’t wait to hear all about it!
apple cinnamon sourdough bread
Ingredients
Equipment
Method
- Combine ripe starter, flour, and water to create the levain. Let it ferment until bubbly.
- Mix levain with water, grated apple, whole wheat flour, bread flour, and salt to form the dough.
- Bulk ferment the dough until it doubles in size, then shape it and refrigerate overnight.
