Ingredients
Dough
- 100 g active sourdough starter
- 20 g oil
- 20 g honey
- 375 g apple cider warmed or cold depending on timing
- 500 g bread flour
- 10 g salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Filling & Topping
- ⅔ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp allspice
- 225 g Granny Smith apples peeled and diced raw (about ½ lb or 2 medium apples)
- 6 tbsp 85g unsalted butter, melted
- 2 tbsp melted butter for the pan and brushing the top before baking
Equipment
- 1 Pan: 9×13-inch
Method
- Whisk together the active starter, apple cider, oil and honey until cloudy. Add the flour, salt, cinnamon and vanilla and mix until no dry flour remains. Cover and rest for 20–30 minutes.
- Complete 3 rounds of stretch and folds, spaced 20–30 minutes apart.
- Cover and bulk ferment until doubled, airy and slightly jiggly, approximately 6–8 hours at 70°F.
- Combine the sugar, cinnamon and allspice. Divide the mixture in half.
- Generously oil a 9×13 pan. Transfer the dough to the pan and gently stretch it out. Sprinkle the diced apples and half of the spiced sugar mixture over the dough.
- Fold one half of the dough over the other. Turn so the fold line runs lengthwise along the pan. Brush the top with 2 tablespoons melted butter.
- Proof for 1–2 hours, until slightly puffed and relaxed.
- Drizzle the melted butter over the top and dimple thoroughly with oiled fingertips.
- Bake at 425°F (220°C) for approximately 25 minutes. Check after 15 minutes and cover loosely with foil if browning too quickly. Bake until the centre reaches 200°F (93°C).
- While still warm, brush generously with melted butter and sprinkle with the remaining cinnamon-allspice sugar.
- Cool for 20–30 minutes before slicing. Serve warm on its own or with vanilla ice cream, custard or caramel.
