60 slams sourdough bread with grated apple

This sourdough homemade bread has a strong flavor and intense aroma. Slightly sweet with the addition of apples with the thin but crispy crust.

60 slams sourdough bread with grated apple
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Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Category: bakery

Cuisine: vegan, lactose free

Author: B S

Servings:  1 round loaf

60 slams sourdough bread with grated apple

Homemade sourdough bread with grated apple.


  • 300 g apple
  • 100 ml (or less) warm water
  • 200 g active liquid sourdough starter
  • 0.5 tsp active dry yeast
  • 500 g strong bread flour
  • 1.5 tsp salt
  • Instructions below.


3 hours 30 minutes waiting time.

Instructions: 60 slams sourdough bread with grated apple

In a bowl mix the warm water with the yeast. Wait 3 minutes and add the liquid sourdough and the grated apple.

In a bowl mix the flour with the salt. Add the yeast mixture and stir briefly without kneading the dough. Let it rest for 10 minutes.

Working the dough

After this time lightly grease your hands with some olive oil. Take the dough and knead it for 10 seconds. Gather the dough and slam it on the work surface. You have to slam the dough 60 times each time picking it up but without kneading it. After you have slammed it all 60 times place it in a lightly greased bowl and let rest for 10 minutes.

After this time take the dough and slam it other 60 times. Again place it in the bowl for 10 minutes.

The third time, slam the dough again 60 times. By now it should be more homogeneous and without lumps of flour but still sticky. Lay it in a bowl, cover with plastic wrap and let rise in a warm place for 1.5 – 2 hours until it doubles the volume.

At this point put some flour on your hands, deflate the dough, flatten it on a lightly floured work surface, fold the outer edges towards the center and then do the same with the top and the bottom edge. Gather the dough and lay it in a bread basket, in a bowl with a cotton cloth or in my case the earthenware bowl. All such containers should be widely floured so that the dough will not stick to them. Cover with plastic wrap or a cotton cloth. Make the dough rise another hour or hour and a half in a warm place.

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

Preheat the oven at 210 °C. In the lower shelf place a baking tray with some hot water to create steam in the oven.Gently slide the dough into a floured round baking pan. Bake the bread for half an hour, then reduce the temperature to 190 °C and bake it for another 20 – 30 minutes. Remove from the oven, take out from the pan and let cool completely on a baking grate.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

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