Apple Sourdough

Let's Cook

1. Step 1.

   Preheat the oven to 140–150°C/120–130°C fan/275–300°F/gas 1–2. Lay the sliced apple on a baking sheet lined with non-stick baking parchment and bake until 80–90% dehydrated: dry but not crispy, about 20–30 minutes. Separately, cook the diced apple in a small pan over medium heat, stirring occasionally, until soft but not mushy, about 5–7 minutes. Leave both to cool completely.

2. Step 2.

   Once cooled, measure 75g/2½oz/scant 1 cup of the dried apple and 150g/5½oz/1 cup of the cooked apple into a bowl. Fold in the mixed spice/pumpkin pie spice until evenly combined. Set aside.

3. Step 3.

   In a large bowl, combine the strong white bread flour, wholemeal rye flour, and wholemeal bread flour. Add the hand-warm water and mix thoroughly with a spoon or your hands until no lumps or dry patches remain. Cover the bowl with a damp cloth or plastic wrap and let rest for 1 hour (this is the autolyse).

4. Step 4.

   After 1 hour, add the white sourdough starter and salt to the dough. Knead in the bowl or on a lightly floured surface for 5–7 minutes until the dough is fully and evenly mixed together. It should be smooth and elastic.

5. Step 5.

   Add the apple/spice mixture to the dough and knead until evenly distributed. If the dough feels too dry, add a little water (1–2 teaspoons at a time); if too wet, add a little flour. Knead until incorporated. Place the dough in a lightly greased bowl (at least 50% larger than the dough), cover, and leave to rise in a warm, draught-free place for 2½–3 hours. During this time, give the dough a single turn (fold) every 50–60 minutes: gently stretch and fold the dough over itself, rotating the bowl each time.

6. Step 6.

   After the bulk fermentation, turn the dough out onto a lightly floured surface. Divide it into 2 equal pieces (about 500g each) and shape each into a tight ball. Place seam-side down on baking sheets dusted with flour, or seam-side up in floured proving baskets. Cover with a cloth and leave to rise at room temperature until increased by 40–50% in size, about 1–2 hours. Alternatively, refrigerate overnight (8–12 hours) for a slower rise; remove from the fridge 1–2 hours before baking to come to room temperature.

7. Step 7.

   Preheat the oven to 230–240°C/210–220°C fan/450–475°F/gas 8–9. If using proving baskets, place a baking stone or inverted baking sheet in the oven to heat. When ready to bake, turn one dough out onto a floured peel (or parchment), slash the top with a sharp knife or lame, and slide it onto the hot stone. Repeat with the second loaf, or bake both on baking sheets if using. Bake for 25–30 minutes until deep golden brown and the loaves sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.