Apple Cider Levain Loaf is a naturally leavened white bread built from a 10-day starter and infused with tart apple cider and tart-sweet dried cranberries. The result is a crusty, tangy loaf with complex flavor and a tender crumb.
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In a large bowl, stir together ⅔ cup water, ¼ cup plus 2 tbsp. all-purpose flour, and yeast until a smooth paste forms; cover with plastic wrap, and let sit for 24 hours. Repeat this process for the next eight days, adding ⅓ cup each water and flour the second and third days and ¾ cup the remaining days, to make the starter (which you can keep alive, in the fridge, by adding the same amounts once weekly.)
On the 10th day, place ¼ cup starter in a bowl and stir in ⅓ cup water, ¾ cup bread flour, and ¼ cup apple cider to create sourdough culture (Figure A); let sit for 12–24 hours, until ready to bake.
Uncover culture and add remaining ⅔ cup water, 3 ¼ cups bread flour, ¾ cup cider, along with cranberries and salt (Figure B). Stir until dough forms (Figure C); let dough sit to let flour hydrate, about 20 minutes. Transfer dough to a floured surface, and knead, using a bench scraper to help remove dough from surface, until smooth and elastic, about 10 minutes. Transfer to a greased bowl; cover with plastic wrap, and place in a cold oven. Let rest until slightly inflated, about 1 hour. Transfer dough to a floured surface and flatten slightly. Fold top and bottom edges toward middle. Return dough, seam side down, to bowl (Figure D); cover. Let sit until doubled in size, about 3 hours.
Repeat folding procedure, and place dough, seam side down, into a greased 8″ x 5″ x 2 ½″ loaf pan, cover with plastic again, and return to oven. Let sit until dough reaches top of the loaf pan, about 3 hours. One hour before baking, place a cast–iron skillet on bottom rack of oven; position another rack above skillet; place a baking stone on top of it. Heat oven to 475°.
Using a razor, slash top of loaf at a 30° angle in four spots. Place loaf on baking stone; place ice in skillet. Bake until brown, about 50 minutes; let cool before serving.
Cool completely, then store in an airtight container or wrapped in cloth for up to 3 days. Slice and toast before serving to refresh the crumb.
8″ × 5″ × 2½″ loaf pan · Cast-iron skillet · Baking stone · Bench scraper · Razor blade for scoring
The starter takes 10 days to develop. Once ready, the dough proofs for 12–24 hours as culture, then bulk ferments and shapes before a 3-hour final proof and 50 minutes of baking.
Yes. Substitute the same amount of water for the apple cider (1¾ cups total) and omit the cranberries for a plain levain loaf.
Once established, store the starter in the fridge and feed it once weekly with ⅓ cup water and ⅓ cup all-purpose flour, or ¾ cup of each if not feeding for longer periods.
The tap water should be heated to 115° for the initial starter. All subsequent water and apple cider are used at room temperature.
The skillet holds ice cubes that create steam during baking, which helps develop the loaf's crispy crust. Heat the oven to 475° one hour before baking.
