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Apple and Honey Sourdough Bread


For devotees of sourdough baking, this loaf is perfectly on theme for Rosh Hashanah. Apples and honey are incorporated directly into the dough.


1. Feed one tablespoon of sourdough starter with 60 grams flour and 60 grams water and leave at room temperature overnight.
2. The next morning, form your dough from remaining flour, water, starter, and salt. Mix by hand until cohesive, cover and rest for one hour. Perform one stretch and fold during that time.
3. Peel and dice the apples. Place in a pan and drizzle with honey and some cinnamon. Bake at 350 degrees Fahrenheit for 15 minutes. Allow to cool.
4. Spray counter surface with water and stretch dough out as far as you can without tearing. Evenly distribute the apple mixture and fold dough back up into a square.
5. Return dough to bowl and perform two gentle coil folds by picking up the center of the dough and letting the sides fall and tuck under itself. Cover and rest until dough almost doubles in volume.
6. Transfer to bowl lined with paper towel or banneton and place in fridge overnight.
7. The next morning, invert dough onto Gefen Parchment Paper, score the top with a sharp knife or razor blade and bake in a Dutch oven at 450 degrees Fahrenheit for 30 minutes covered and another 15 uncovered. Happy sourdough baking!