As the crisp air of autumn sets in and the trees turn golden, it’s the perfect time to bring the flavors of the season into your sourdough baking.
Autumn is abundant with delicious fruits like apples, pears, figs, and cranberries, all of which pair beautifully with the tangy depth of sourdough bread. Not only do these fruits add sweetness and texture, but they also offer a wonderful seasonal twist that reflects the cozy and comforting nature of autumn / fall.
In this blog post, we’ll explore how to incorporate autumn fruits into your sourdough bakes, offering both inspiration and practical tips for creating flavorful loaves that celebrate the harvest season.
Why Bake with Autumn Fruits?
Baking sourdough with autumn fruits isn’t just about adding seasonal flavors—it’s about celebrating the natural bounty of this time of year. These fruits bring a natural sweetness and moisture to your bread, while their aromas fill your kitchen with the essence of autumn. Additionally, autumn fruits provide a great balance to the tanginess of sourdough, enhancing its flavor without overpowering it.
Whether you’re baking for yourself or planning a seasonal feast, incorporating fruits into your sourdough loaves can elevate your baking to the next level.
Best Autumn Fruits for Sourdough Baking
Here are some of the best fruits to try in your autumn sourdough creations:
- Apples: Crisp and sweet, apples are the quintessential autumn fruit. Their natural sugars caramelize as they bake, adding a soft, sweet bite to your loaf. Granny Smith or Braeburn apples work especially well due to their balance of sweetness and tartness.
- Pears: Delicate and juicy, pears bring a subtle sweetness to sourdough. Bosc or Anjou pears hold their shape well when baked, adding texture and a mild sweetness to your bread.
- Figs: Figs have a rich, honeyed flavor that pairs wonderfully with the tang of sourdough. Fresh figs provide a jammy sweetness, while dried figs offer a chewier texture and more concentrated flavor.
- Cranberries: Tart and slightly sweet, cranberries add a burst of flavor to sourdough loaves. Their tanginess complements the natural sour notes of the bread, making them a perfect addition for a more complex flavor profile.
- Pumpkin: Although not technically a fruit, pumpkin is a autumn favorite. Adding roasted or pureed pumpkin to your dough brings moisture, a slight sweetness, and that unmistakable autumn flavor.
- Pomegranates: While not as common, pomegranate seeds (arils) add a burst of color and a delightful pop of tangy juice. They’re great for adding visual appeal and an unexpected twist.
How to Incorporate Autumn Fruits into Your Sourdough
When adding fruits to your sourdough, there are a few techniques to ensure they integrate well into the dough without affecting the rise or texture of your bread.
- Chop Fruit into Small Pieces: Whether you’re using apples, pears, or figs, chop the fruit into small, even pieces. This ensures they distribute evenly throughout the dough without creating large pockets of moisture, which can disrupt the baking process.
- Add Fruit During the Second Stretch & Fold: After your dough has gone through the initial mixing and resting stages, add the fruit during the second round of stretching and folding. This helps incorporate the fruit without deflating the dough.
- Avoid Overloading with Fruit: While it’s tempting to add lots of fruit, too much can weigh down the dough. A good rule of thumb is to add about 10-15% of the dough’s weight in fruit to maintain a good balance between the fruit and dough structure.
- Pair with Autumn Spices: To enhance the flavor of your autumn fruit sourdough, try adding warm spices like cinnamon, nutmeg, cloves, or allspice. These spices complement the natural sweetness of the fruit and add a cozy, warming element to your loaf.
- Use Dried Fruits for Texture: If you’re worried about moisture affecting the dough, dried fruits (like cranberries or figs) are a great alternative. They add sweetness and texture without altering the hydration of the dough.
Recipe Inspiration: Apple and Cinnamon Sourdough
Here’s a simple recipe to get you started with autumn sourdough baking. This loaf combines the sweetness of apples with the warmth of cinnamon, making it a perfect addition to your autumn baking routine.
Ingredients:
- 500g bread flour
- 100g whole wheat flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 1-2 medium apples (peeled, cored, and diced)
- 2 tsp cinnamon
- 1 tbsp honey (optional)
Instructions:
- Mix the Dough: In a large bowl, mix the bread flour, whole wheat flour, water, and sourdough starter until a shaggy dough forms. Cover and let it rest for 30 minutes.
- Add Salt and Honey: After the dough has rested, sprinkle in the salt and honey (if using), and mix until fully incorporated.
- Bulk Fermentation: Cover the dough and let it sit for 4-5 hours, performing 3-4 sets of stretch and folds every 30 minutes.
- Add Apples and Cinnamon: During the second stretch and fold, gently incorporate the diced apples and cinnamon into the dough, ensuring they are evenly distributed.
- Final Rise: After the bulk fermentation, shape your dough and place it into a proofing basket. Let it proof for 1-2 hours at room temperature or overnight in the fridge.
- Bake: Preheat your oven to 220°C (430°F). Bake your loaf in a Dutch oven for 20 minutes with the lid on, then remove the lid and bake for another 20-25 minutes until the crust is golden brown.
- Cool and Enjoy: Let your loaf cool completely before slicing to allow the flavors to fully develop.
Celebrate Autumn with Every Loaf
Sourdough baking with autumn fruits is a wonderful way to celebrate the season’s bounty while adding new flavors and textures to your loaves. The act of baking itself, combined with the rich, earthy flavours of autumn, can make the experience both mindful and rewarding. Whether you’re incorporating apples, figs, or cranberries, each loaf becomes a reflection of the changing season and the warmth of home baking.
