Ingredients
Scale
- 3 cups All-purpose flour (plus extra for dusting)
- 1 ½ cups Warm water (about 110°F)
- 1 teaspoon Active dry yeast
- 1 ½ teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 ½ teaspoons Ground cinnamon
- 1 large Honeycrisp or Granny Smith apple (peeled and finely diced)
- ¼ cup Brown sugar (optional for extra sweetness)
Instructions
- In a large mixing bowl, whisk together the flour, yeast, salt, granulated sugar, and cinnamon. Fold in the diced apples and brown sugar until they are evenly distributed. Pour in the warm water and stir with a wooden spoon or a sturdy spatula until a shaggy, sticky ball forms. Do not overmix; you just want the flour to be fully hydrated.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a draft-free spot at room temperature. Let the dough rest for at least 12 hours, though 18 hours is even better for flavor development. You will know it is ready when the surface is dotted with bubbles and the dough has more than doubled in size.
- Place your empty 4 to 6-quart Dutch oven (with the lid) into the oven. Preheat the oven to 450°F (230°C). Let the pot heat up for at least 30 minutes. This step is crucial for getting that signature crusty exterior on your bread.
- While the pot heats, turn the sticky dough out onto a well-floured surface. Gently fold the edges toward the center to form a round loaf. Place the loaf onto a large piece of parchment paper. Cover it loosely and let it rest for about 30 minutes while the oven finishes preheating.
- Carefully remove the hot Dutch oven from the stove. Lift the parchment paper by the corners and lower the dough into the pot. Place the lid back on and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is a deep golden brown and the internal temperature reaches 200°F.
- Carefully lift the bread out of the Dutch oven using the parchment paper. Transfer it to a wire cooling rack. Resist the urge to slice it immediately! Let the bread cool for at least 30 minutes to allow the internal structure to set, otherwise, the texture might be gummy.
- Cook Time: 19 hours