Caramel Apple Sourdough Bread

Caramel Apple Sourdough Bread

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Sweet, soft, tangy, and full of gooey caramel and tender apple bites — the ultimate fall loaf.

There’s something truly magical about this bread. The moment it starts baking, your whole kitchen fills with the cozy scent of cinnamon, brown sugar, and warm apples caramelizing inside a golden sourdough crust.

It’s the kind of bread that feels like a warm hug on a cool autumn day — perfect for breakfast with butter, a sweet brunch loaf, or a simple afternoon treat with tea.

This recipe was developed right here in my Kitchen & Home Alchemy test kitchen. After a few rounds of very tasty testing, I finally landed on the perfect balance of cozy spice, real apple flavor, and gooey caramel pockets that melt into every slice. 🍎✨

🧂 Ingredients

Starter

  • 100 g active sourdough starter (fed and bubbly)

Main Dough

  • 400 g bread flour
  • 50 g whole wheat flour (optional, for deeper flavor)
  • 280 g water (room temperature)
  • 10 g fine sea salt
  • 30 g brown sugar
  • 1 tsp cinnamon

Filling

  • 2 medium apples, unpeeled and diced (Honeycrisp, Fuji, or Gala work great)
  • 1 Tbsp butter
  • 1 Tbsp brown sugar
  • 1 tsp cinnamon
  • 80–100 g soft caramels (cut into small chunks) or 2–3 Tbsp thick caramel sauce

🍎 Caramel Apple Prep

  1. In a small skillet, melt the butter.
  2. Add diced apples, brown sugar, and cinnamon. Cook for 5–7 minutes until tender but not mushy.
  3. Set aside to cool completely before adding to the dough.

👩‍🍳 Instructions

1. Mix the Dough

In a large bowl, whisk together starter, water, and brown sugar until dissolved.
Add the flours, cinnamon, and salt. Mix with a Danish whisk or your hands until the dough is shaggy and combined.

Cover and let rest for 30 minutes (autolyse).

2. Stretch & Fold

Perform 3–4 sets of stretch-and-folds over the next 2 hours, every 30 minutes.
The dough will become smoother and more elastic with each fold.

3. Add the Filling

During the final fold, gently incorporate the cooled apple mixture and caramel bits.
Fold lightly — you want beautiful swirls and pockets, not a completely uniform dough.

4. Bulk Fermentation

Cover and let rest at room temperature until nearly doubled (about 4–6 hours, depending on your kitchen temperature).

5. Shape & Cold Proof

Turn the dough onto a lightly floured surface, gently shape into a round or oval loaf, and place seam-side up in a floured banneton.
Cover and refrigerate overnight (8–12 hours).

6. Bake

Preheat your oven to 475°F (245°C) with your Dutch oven inside for at least 45 minutes.
Carefully transfer the loaf into the pot, score the top, cover, and bake for 25 minutes.
Remove the lid and bake another 15–20 minutes until deep golden with caramel bubbling from the crust.

7. Cool & Enjoy

Cool at least 1 hour before slicing (if you can wait!). The caramel will set slightly as it cools.

🍞 Baker’s Notes

🍎 Apple Tip: Honeycrisp or Fuji apples hold their shape and balance the sweetness perfectly.

🍯 Caramel Options: Homemade caramel sauce, chewy caramels, or even salted caramel chips all work beautifully.

🧈 Serving Idea: Toast slices and spread with a thin layer of butter or drizzle with extra caramel for a bakery-style treat.

💡 Storage: Wrap loosely in parchment and keep at room temp for up to 2 days, or slice and freeze for longer storage.

✨ From My Kitchen to Yours

This loaf truly captures everything I love about fall baking — cozy, fragrant, and a little indulgent.

Whether you share it with friends or keep it all to yourself (no judgment here), it’s one of those recipes you’ll want to come back to every year.

Want More Seasonal Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Pumpkin Pie Sourdough with Brown Sugar Pecan Filling

Maple Pecan Swirl Sourdough

Savory Sage & Cheddar Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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