Apple Sourdough

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Preparation info

  • Makes

    2

    loaves
    • Difficulty

      Medium

    • Ready in

      6 hr

Appears in

Slow Dough, Real Bread

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

  1. 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