Apple Sourdough from Slow Dough Book by Chris Young
Few ingredients were adjusted
280g strong bread flour
70g Starter(100% Hydration)
3g Ground Mixed Spice
3g Cinnamon Powder/Ginger/Nutmet(recipe calls for pumpkin spice)
180g Sliced(Cubes) Green Apple - Was baked @ 180°C for 15 minutes
-1 hour Autolyse
-Added starter and salt and mixed until gluten is developed..
-1 hour rest
-Mix spice and baked apple then add to dough and do coil folds or stretch and folds to add
-3x Coil folds/Stretch and folds with 30 to 45 minutes rest inverval
-6.5 hours bulk fermentation @ 22°C - 24°C deg room temp
-42 hours cold retard
Baked on baking steel (Oven is always fan on unfortunately for me) at 250°C for 20 minutes/200°C deg 25 minutes
Honey/Sugar may need to be added but over all happy with the flavour!!!