Oh my goodness, this is good. You don't have to add the apple chips, but it helps soak up the liquid from the sugar and prevents gooey bread. As always, make sure the bread is completely cooled before cutting. This also prevents gooey bread. I let it sit 2-3 hours before cutting.
APPLE CHIP SOURDOUGH BREAD
(makes 1 loaf)
Bread Ingredients:
*60 grams reduced apple cider (1/4 cup)
*210 grams filtered water, room temperature or slightly warmed (a scant 1 cup)
*120 grams active sourdough starter (1/2 cup)
*5 grams pure vanilla extract (1 teaspoon)
*500 grams bread flour (4 cups)
*3/4 teaspoon ground cinnamon
*1/4 teaspoon ground nutmeg
*1/4 teaspoon ground ginger
*1/8 teaspoon ground allspice
*1/8 teaspoon ground cardamom
*10 grams salt (1 1/2 teaspoons)
*100 grams shredded granny smith apple with skin on (1 medium apple)
Filling Ingredients:
*58 grams softened butter (about 4 tablespoons)
*70 grams brown sugar (5 tablespoons)
*20 grams bread flour (2 tablespoons)
*1 tablespoon ground cinnamon
*1/2 teaspoon ground nutmeg
*1/4 teaspoon ground ginger
*1/4 teaspoon ground allspice
*40 grams dehydrated apples, chopped into small pieces
Bread Dough Directions:
~Pour about 1/2 cup (120 grams apple cider into a small saucepan.
~Cook over medium heat, bringing to a boil.
~Boil about 4-6 minutes or until mixture had reduced by half (60 grams).
~Remove from heat and set aside to cool to room temperature.
~Shred one Granny Smith apple (100 grams) and set aside.
~In a large bowl, using a dough whisk, whisk 60 grams (1/4 cup) reduced apple cider, 210 grams (scant 1 cup) filtered water, 120 grams (1/2 cup) active sourdough starter, and 5 grams (1 teaspoons) pure vanilla extract until well mixed.
~Add in 500 grams (4 cups) bread flour, 3/4 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cardamom, and 10 grams (1 1/2 teaspoon) salt until dough becomes shaggy (well mixed and sticky).
~Cover the bowl with plastic wrap and allow to rest for 30 minutes.
~Time to start the stretch and folds: Dip your fingers into a small bowl of water. Then grab the top edge of the dough and gently stretch it upward and fold it down over itself. Rotate the bowl a quarter turn and repeat the stretch and fold. Repeat this 2 more times until you are back at the start. Cover and allow to rest for 30 minutes.
~Repeat stretch and folds and rest time 3 more times.
~After the last set of stretch and fold cover and rest for 5-6 hours (dough will be bubbly and jiggly when you lightly shake the bowl. It will feel light and airy).
Filling Directions:
~Grate 1 medium Granny Smith apple (100 grams) and set aside.
~In a small bowl, mix 70 grams (5 tablespoons) brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 20 grams (2 tablespoons) bread flour together until well combined.
~Mix in 4 tablespoons softened butter until will mixed.
~Set aside.
Let's Make the Bread:
~Lightly flour a clean surface.
~Gently turn the dough onto the lightly floured surface.
~Gently for a rectangle about 12 x 11 inches (doesn't need to be exact).
~Spread half of the cinnamon sugar mixture evenly over the dough, leaving a 1/2 inch area all around the dough edges free off filling.
~Sprinkle half of cut up dehydrated apples over the cinnamon sugar mixture.
~Fold the sides of the dough into towards the middle.
~Pinch the center seam closed.
~Spread the remaining cinnamon sugar mixture over dough leaving a border around the edges that is free of the filling.
~Sprinkle the remaining dehydrated apple chips over top of cinnamon sugar mixture.
~Tightly roll the dough up into a log, pinching the edges as you roll it up.
~Now either leave it in the log shape or push dough in circles to form a round loaf.
~Place dough seam side up into a lightly floured banneton basket.
~Allow dough to rest for 20-30 minutes and them pinch the center seam closed.
~Cover and refrigerate for 12-24 hours.
Time to Bake The Bread:
~Put a dutch oven into the oven with the lid on.
~Set oven temperature to 450 degrees.
~Once oven has reached 450 degrees, for about 15 minutes, remove dough from refrigerator.
~Gently place dough onto a piece of parchment paper or. silicone sling (that's what I prefer).
~Score bread with a razor blade (whatever design you want).
~Place into hot dutch oven and cook for 35-40 minutes covered (interior temperature of bread should be about 190-200 degrees).
~Reduce heat to 425 degrees.
~Remove lid from pan and bake for another 5-15 minutes (interior temperature of bread should be 205-210 degrees). The top of the bread should be beautiful golden brown.
~Place hot bread onto a cooking rack.
~Cool completely before cutting (about 2-3 hours).
