Ingredients
Scale
For the dough
- 350g bread flour
- 150g all-purpose flour
- 375g whole milk (room temperature)
- 100g active sourdough starter (100% hydration)
- 2 large eggs (room temperature)
- 75g unsalted butter (softened)
- 50g granulated sugar
- 10g salt
- 1 teaspoon vanilla extract
For the filling
- 3 medium apples (about 450g), sliced ⅛-inch thin
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
For finishing
- 2 tablespoons powdered sugar for dusting
Instructions
- Mix flours and milk. Rest 30 minutes (autolyse).
- Add starter, eggs, butter, sugar, salt, and vanilla. Mix 8 minutes until smooth. Rest 30 minutes.
- Perform 4 stretch-and-folds, 1 hour apart. Let rise 2-4 hours until 50% larger.
- Toss apple slices with brown sugar, cinnamon, nutmeg, and lemon juice. Drain excess liquid after 15 minutes.
- Grease 9-inch springform pan. Press half the dough into bottom and up sides. Layer half the apples in concentric circles.
- Top with remaining dough. Arrange remaining apples on top in circles. Cover and refrigerate 8-10 hours.
- Remove from fridge. Preheat oven to 375°F for 45 minutes.
- Bake 50-55 minutes until golden and internal temp reaches 200°F. Tent with foil if browning too fast.
- Cool in pan 15 minutes. Release springform. Cool 45 minutes on rack.
- Dust generously with powdered sugar before serving.
Notes
- Best apples: Granny Smith, Honeycrisp, or Braeburn
- Stores 4 days at room temperature, wrapped
- Can freeze slices up to 2 months
- Starter must double within 4-6 hours of feeding
- Prep Time: 40 mins
- Cook Time: 50 mins
- Category: bread