Caramel apple

Made with unsweetened applesauce warm, water warm and sourdough starter. 6h 45m, makes 12, 9 ingredients.

Recipe by countryroadssourdough.com

Prep

15 min

Cook

30 min

Total

6h 45m

Makes

12

Ingredients

• 300 grams unsweetened applesauce, warm (2 ½ cup )
• 100 grams water, warm (scant ½ cup )
• 150 grams sourdough starter (heaping ⅓ cup)
• 10 grams salt (1 ⅓ teaspoon)
• 500 grams bread flour (3 ⅔ cups )
• 150 grams peeled and diced apples (1 ½ cups )
• 170 grams soft caramel squares, chopped (1 cup)
• 114 grams butter, divided (½ cup )
• ¼-½ cup caramel topping

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Whisk together applesauce, warm water, and active sourdough starter in a straight edge container or large bowl. 300 grams unsweetened applesauce, warm, 100 grams water, warm, 150 grams sourdough starter
2. Add in the salt and bread flour and mix until combined in a shaggy dough. Cover and let it rest in a warm spot. For a similar timeline as listed below, keep the dough temperature at 75℉.  10 grams salt, 500 grams bread flour
3. Peel and chop the apples. Dice the caramel squares.150 grams peeled and diced apples, 170 grams soft caramel squares, chopped
4. Add the apples and caramels to the dough. Perform a set of stretches and folds to incorporate into the dough. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time. Repeat the stretch and folds 2 more times about 30 minutes apart.
5. Set the dough in a warm place and let it rise for bulk fermentation until the dough has risen about 50% and is jiggly. At 75°F, this took my dough about 5 hours from the time it was mixed.
6. Grease a 9×13-inch baking dish. Add 4 tablespoons of unsalted melted butter, and then dump the focaccia dough into the pan.  Flip the dough once to coat both sides of the dough with butter and then cover. 114 grams butter, divided
7. Let the dough rise for another 2-3 hours in a warm spot. The dough should feel airy and be visibly puffy when ready to bake.
8. Add the remaining butter to the top of the dough. Using your fingertips, press down into the dough, stretching it to fill the pan and dimpling it, creating indentations in the dough.
9. Bake in the oven for 27-30 minutes at 425°F. Remove from the pan and let cool on a cooling rack. Add a drizzle of the caramel sauce, and slice and enjoy!¼-½ cup caramel topping