Caramel Apple Cider Sourdough Loaf
Serves 1
Directions
- 1Add 100g of sourdough starter to a bowl.
- 2Condense 6 cups of apple cider down to 4 cups on the stove, then pour 350g of the condensed apple cider into the bowl with the sourdough starter.
- 3Continue to condense the remaining apple cider into a sauce.
- 4Add 75g of brown sugar, 525g of flour, and 10g of salt to the bowl.
- 5Mix the ingredients really well.
- 6Let the dough rest for an hour and then perform a round of stretch and folds.
- 7For the second and third stretch and folds, add caramel bits and chopped apples into the dough.
- 8Bulk ferment the dough for about 8 hours.
- 9Flour the surface and transfer the dough out of the bowl.
- 10Spread the dough out and add more caramel bits.
- 11Shape the dough.
- 12Place the shaped dough into a prepared banneton.
- 13Try to stitch up the dough a little.
- 14Sprinkle flour on top of the dough in the banneton.
Ingredients
- 100 grams Sourdough starter
- 350 grams Apple cider
- 75 grams Brown sugar
- 525 grams Flour
- 10 grams Salt
- Caramel bits
- Chopped apples
Equipment
BowlMeasuring cupPotWooden spoonKitchen scaleBanneton
Tips
- You can never have too much caramel.
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