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Caramel Apple Cider Sourdough Loaf

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Prep Time 1 day
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

Dough
  • 100 g active sourdough starter
  • 350 g condensed apple cider
  • 75 g brown sugar
  • 525 g bread flour
  • 10 g salt
The condensed apple cider and sauce
  • 5 c apple cider
Inclusions
  • 1 Peeled and chopped apple
  • 1 1/2 c KRAFT Caramel bits (or homemade)

Method
 

Condense the apple cider and make the sauce
  1. Pour 5 cups of apple cider into a pan and start a boil, once it is boiling reduce the heat to medium - medium/low and stir occasionally until it is condensed down to 3 cups.
  2. Measure out 350g and allow to cool. This will be for the dough. Continue to Boil/Simmer the remaining apple cider in the pan until it is about an 1/8th of the original size. it should coat the back of a metal spoon when it is ready. it will continue to thicken as it cools. pour into a small jar and allow to cool and then store in the fridge until ready to use.
Make the dough
  1. Combine the sourdough starter and 350g of condensed apple cider and give it a good whisk. Add in the brown sugar and mix again. Add the flour and the salt and mix well until you have a nice shaggy ish dough. it may be a little thicker than a regular loaf.
  2. cover the dough and rest 1 hour and then preform a round of stretch and folds. Cover and rest 30 minutes and do another round of stretch and folds adding in half the chopped apple and 1/2c of caramel bits. Cover and rest another 30 minutes and add in the other half of chopped apple and another 1/2c caramel bits in the stretch and folds. Rest again for another 30 minutes and preform the last (4th) round of stretch and folds with no inclusions. Cover and bulk ferment on the counter for 6-10 hours or until about doubled in size.
Shape
  1. After it has bulk fermented, turn it onto a lightly floured surface and stretch it out for lamination. You can add more apples and caramel bits if desired. Shape the loaf as you usually would and place in a floured banneton. cover and place in the fridge overnight (or at least 6 hours)
Bake
  1. Preheat your dutch oven in a 450 degree oven for 20 minutes. Pull out your loaf from the fridge and flip it on parchment paper or a silicone sling. Flour the top and score and place in the dutch oven, throw in some ice on the sides of the loaf in the dutch oven, place the lid on and bake for 35 minutes. After 35 minutes, remove the lid and bake another 10 minutes.
  2. Allow to cool before slicing! Drizzle some of that apple sauce you made earlier on the top and enjoy!

Notes

** The apple cider sauce is AMAZING on some ice cream!