When autumn arrives in Canada, everything changes. The mornings feel cold and fresh, the leaves turn bright red and orange, and I start thinking about baking with apples and cinnamon. There’s something special and comforting about this time of year, & nothing shows that feeling better than a warm loaf of apple bread fresh from the oven. I spent a long time looking for the perfect apple cinnamon bread recipe. I finally found one by Amy Coyne, which I have modified with my own changes and techniques.
I wanted to showcase Okanagan apples and create a recipe that home bakers can recreate. Of course, it had to be a sourdough bread 🙂 The high percentage of whole wheat flour combined with the long fermentation makes this bread a perfect choice for a crisp fall day.
So grab your comfy sweater, turn on your oven, and let’s bake bread that smells like a perfect Canadian autumn day.
Since European settlers came to this area, growing fruit in orchards has been a major part of local farming. In 2024, farmers faced an unusually tough situation when climate change brought a severe cold snap right as many plants began sprouting new buds, destroying all the stone fruits like peaches and apricots, along with many grape crops. Then, during the summer, farmers lost their growers’ co-op, which meant they no longer had an easy way to sell their products. A local videographer came up with a smart idea to help by bringing many businesses together to create apple-themed foods, and you can learn more at KelownaAppleFest.com.
Equipment
Ingredients
- 80 grams starter fed, bubbly active starter
- 200 grams water less if you have very juicy apples
- 350 grams grated apple more in the filling. I like to use 3 medium apples
- 150 grams whole wheat flour
- 350 grams bread flour
- 10 grams salt
Apple Cinnamon Mixture
- 130 grams grated apple about 1 medium apple
- 40 grams butter soft
- 30 grams brown sugar
- 3 grams corn starch
- 1 tsp cinnamon
- 2 grams salt
Instructions
Fermentolyse
- Grate apples. If you have bigger apples, feel free to use more apple
- Add the bubbly starter and water to the large bowl. If it is very cold in your house, use lukewarm water. If it warm, use cold.80 grams starter, 200 grams water
- Add the grated apples and mix.350 grams grated apple
- Add the flours to the bowl and mix everything to a rough dough.150 grams whole wheat flour, 350 grams bread flour
- Cover your bowl with a damp kitchen towel and leave it on the counter for half an hour.
Bulk Fermentation
- Add the salt (and some nuts if you like).10 grams salt
- Mix all the ingredients well and form a ball in the bowl. There is no need to knead.
- If the dough feels dry before the stretch and folds, splash a little water into the bowl.
- After 30 minutes, perform stretch and folds (see video).
- Repeat every 30-45 minutes for a total of four stretch & folds
- Let the dough rest in a warm place for 4-6 hours until it comes back quickly when yuo poke it.
Shape and cold ferment
- Grate one apple and mix in the other ingredients for the filling (see tips)130 grams grated apple, 40 grams butter, 30 grams brown sugar, 3 grams corn starch, 2 grams salt, 1 tsp cinnamon
- Pour your dough onto your floured counter and spread it out.
- Add 1/3 of the filling on each side of the dough, fold the left and right side to the center.
- Spread the remaining filling on the center.
- Shape the dough quickly by rolling it up and shaping it to a rough round. Do not rest the dough on the counter but put it in the banneton quickly!
Cold Ferment
- Store the dough in the fridge. The cold fermentation should be at least over night. 10 to 18 hours is a good measure.
Bake
- Preheat your oven with your Dutch oven to 450F degrees. (See tips)
- While your oven is heating up, stick your banneton in the freezer so it is easier to score. (optional)
- Flip the dough onto your bread-sling or parchment paper.
- Make a few deep slashes with the lame or a very sharp knife.
- Transfer the dough to the oven and bake 20 minutes with the lid on.
- Take the lid off and bake for another 20 minutes.
- Take the bread out of the oven and let it cool for at least two hours. The baking proces continues.
