Ingredients:

• 425g bread flour
• 75g whole wheat flour
• 100g sourdough starter
• 350g water
• 12g salt

Apple pie filling:

• 40g brown sugar
• 2 tbsp flour
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 250g apples, peeled and diced (I used honeycrisp)

Add your starter and water to a large bowl. Mix with a spoon or dough whisk until milky. Then add bread flour and whole wheat flour and mix until a shaggy dough forms. Next switch to mixing by hand until all flour is incorporated. Cover and rest for 1 hour. Measure your salt in a separate dish and set near your mixing bowl so you don’t forget to add it later.

After 1 hour, add salt and perform a set of stretch and folds. Cover and rest for 30 minutes. You will perform three more folds (I prefer coil folds), 30-45 minutes apart.

After the last fold, transfer your dough to a clear container to finish bulk fermenting. Let rise until it’s grown by about 75%.

While the dough is rising, make your filling by whisking together the brown sugar, flour, cinnamon, and nutmeg in a medium bowl. Then add the diced apples and toss them together with a fork. Cover and refrigerate for later.

Once your dough has risen the appropriate amount, spritz your counter lightly with water. Dump your dough onto the counter and stretch it into a rectangle. Spread 1/3 of the apple filling in the middle third of the rectangle. Then fold the top side over it and pinch the edges. Next add more apple filling and fold the bottom up over it. Pinch around the edges to seal in the filling. Add the remaining apple filling and roll the dough log up snuggly, pinching the edges as you go. Using cupped hands, pull the dough towards yourself to create surface tension, being careful not to tear it.

Transfer your dough seam side up to a rice flour dusted banneton or tea towel lined bowl. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated.

Flip dough onto parchment paper or a bread sling. Dust with rice flour and score. Bake in your dutch oven covered for 30 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 20 minutes, or until internal temperature is 205-210F. Cool for at least 2 hours before cutting.