Recipes
Apple Walnut Sourdough Loaf Recipe
Autumn-leaning loaf with diced apple and toasted walnuts — moist inclusions without a soggy crumb.
Fold toasted walnuts and well-drained diced apple into a country sourdough during bulk for a lightly sweet, textured loaf that still bakes with good structure.
Inclusion prep
- 100g walnuts, toasted and cooled
- 120g apple, small dice, patted very dry
- Optional: cinnamon (½ tsp) or lemon zest
Wet fruit wrecks dough strength — dry thoroughly. Add on the second fold.
Bake notes
Fruit sugars brown faster — shield the bottom and watch the uncovered phase. Cool fully; apples keep the crumb moist.
Baker's notes
Weights assume a digital scale. If your kitchen is warmer than ~75°F, expect faster fermentation and consider reducing starter percentage or using cooler water. If colder, extend bulk and rely on dough cues over the clock. Pat mix-ins dry; wet inclusions effectively raise hydration and can wreck strength.
Make-ahead and storage
Shaped dough can usually cold-proof overnight. Baked loaves keep best cut-side down on a board for a day, then bagged. For longer storage, freeze slices or whole loaves and reheat with a light sprinkle of water in a moderate oven.
One thing to remember
Cold dough scores cleaner; warm dough handles softer — use that on purpose.
Baking finish
Uncover to color, but verify doneness with internal temperature. Dark crust can still hide a wet center in large or fruited loaves.
Scaling
Double ingredients by weight, not fermentation time. Larger dough masses hold heat and may finish bulk earlier.
Field notes
The fastest way to improve at this is to pair the technique with the same base dough for several weekends. If results swing wildly, stabilize feeding and room temperature for a week so you can see the signal again. Whole-grain flour, warmer kitchens, and higher starter percentages all compress timelines — expect that interaction. Season the process to your kitchen, then play with inclusions once the base loaf is trustworthy.
Also useful: weigh everything, preheat longer than you think, and cool fully before you judge crumb quality. Those three habits make every other tip more reliable.
Frequently asked questions
Dried apples instead?
Easier hydration control; soak briefly if very hard.
Pecans?
Excellent swap.
Savory version?
Skip cinnamon; add cheddar and chives instead.
Inclusion bakes change dough feel — keep notes in SourdoughAI for the next apple batch.