Name: Apple Sourdough
Prep time: 5 h
Cook time: 25 min
Total time: 5 h 25 min
Yield: Makes 2 loaves
Ingredients: butter or oil, for greasing; 8g/1½ tsp fine/table salt; 115g/4oz/scant ½ cup white sourdough starter; 270g/9½oz/1 cup plus 2 tbsp hand-warm water; 40g/1½oz/scant ⅓ cup wholemeal/wholewheat bread flour; 40g/1½oz/⅓ cup wholemeal/wholegrain (dark) rye flour; 300g/10½oz/2 cups plus 2 tbsp strong white bread flour; 12g/5 tsp ground mixed spice/pumpkin pie spice; 200g/7oz/2 cups unpeeled, cored and diced dessert apple, for cooking; 200g/7oz/2 cups unpeeled, cored and thinly sliced dessert apple, for drying

Preparation info

Makes
2
loaves

Difficulty
Medium
Ready in
6 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Rob tells us that this recipe was originally created by Matthew McCarthy, who was his mentor when he first joined The Welbeck Bakehouse team. Since then, it has remained a firm favourite for staff and customers alike. It makes an incredible bacon sandwich and cheese on toast to die for.

Ingredients

200g/7oz/2 cups unpeeled, cored and thinly sliced dessert apple, for drying
20

Method

Lay the sliced apple on a baking sheet lined with non-stick baking parchment and bake at 140–150°C/120–130°C fan/275–300°F/gas 1–2 until 80–90% dehydrated: dry but not crispy. Separately, cook the diced apple in a pan until soft but not mushy. Leave both to cool, then measure 75g