Bread feeds the body—but only He can feed the soul. 🕊️
📖 For those who would like to reference: John – “‘I am the bread of life. Whoever comes to me will never go hungry.’”
Just baked this cozy Cinnamon Swirl Apple Sourdough and WOW… the crust, the swirl, the flavor. 🍎✨
Soft apples, brown sugar, and cinnamon layered into my sourdough for the perfect fall loaf.
🍎 Cinnamon Swirl Apple Sourdough
Here’s how I make this cozy fall loaf — soft apple pockets, brown sugar cinnamon swirl, and that perfect artisan crust. 🍁✨
Dough:
• 500g (4 cups) bread/AP flour
• 315g (1½ cups + 1 tbsp) water
• 100g (½ cup) active sourdough starter
• 10g (2 tsp) salt
• 25g (2 tbsp) honey or sugar
Filling:
• 1 medium apple, peeled & diced — about 150g (1 cup)
• 40g (2 tbsp) brown sugar
• 2 tsp cinnamon
• 1 tbsp flour (to lightly coat apples)
• Optional: raisins or pecans
Method:
1. Mix flour + water, rest 30–45 minutes.
2. Add starter, salt, and honey → mix until smooth.
3. Bulk ferment 3–5 hours with folds until doubled.
4. Toss apples with brown sugar, cinnamon, and flour.
5. Roll dough into a rectangle, spread the filling, roll up jelly-roll style, and seal the edges.
6. Cold-proof overnight (8–12 hours).
7. Bake in a Dutch oven: preheat to 475°F, bake covered 20 minutes, uncover and bake 20–25 minutes at 450°F.
8. Cool at least 1 hour before slicing to reveal that swirl ✨