Apple Gouda Thyme Sourdough Loaf

Apple Gouda Thyme Sourdough Bread is an aromatic artisan loaf combining the tangy flavor of Sourdough with the sweet and savory blend of apples, creamy Gouda cheese, and garden-fresh thyme.

Furthermore, the bread has a golden, crisp crust with a chewy and airy interior, showcasing a marbled pattern of melted Gouda and grated apple. In addition, the thyme adds a subtle herbal note, perfectly balancing the richness of the cheese and the sweetness of the apples. Finally, this loaf is delicious on its own, as part of a charcuterie board, or toasted with butter for a comforting snack.

Apple Gouda Thyme Sourdough Loaf Ingredients

For the Sourdough Loaf

• Active Sourdough Starter
• Warm Water
• Raw Honey
• Pink Salt
• Organic Milled Flour

For the Mix-Ins

• Honeycrisp Apple
• Gouda Cheese
• Fresh Thyme
• Organic Milled Flour
• Freshly Ground Nutmeg or Pumpkin Spice

Crafting the Grated Apple Filling

1. First, in a small mixing bowl, combine the grated apple, flour, and nutmeg or pumpkin spice.
2. Next, using a spoon or whisk, mix until well combined.
3. Finally, set the apple filling aside until the lamination stage.

Creating the Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Loaf.
   • Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5.
   • Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5.
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
   • Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour.
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Rolling, and Rising the Sourdough Loaf Dough

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
   • Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf.
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Sourdough Loaf Dough with Apple, Gouda, and Thyme; The Final Rise

1. Once the dough has bulked or doubled in size, lightly flour the kitchen counter.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, spread all except 2 tbsp. of apple filling onto the surface of the dough.
4. Next, sprinkle all but 1 tbsp. of the diced Gouda cheese and all but 1/2 tsp. thyme on top of the apple filling.
5. Then, pull one side of the dough into the center. Repeat with the second side.
6. Next, spread the remaining 2 tbsp. of apple filling onto the seam of the bread. Add the remaining Gouda and thyme. Gently press them into the dough.
7. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
8. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes.
   • Note: If you like to do a cold fermentation rise, this is the step in which you would do so. Simply cover the bowl, loosely, with plastic wrap and it into the refrigerator for 8-24 hours.

Scoring the Apple Gouda Thyme Sourdough Loaf

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Apple Gouda Thyme Sourdough Loaf onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Apple Gouda Thyme Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored loaf into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Apple Gouda Thyme Sourdough Loaf for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the loaf for 20 minutes.
7. Then, once the loaf is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Apple Gouda Thyme Sourdough Loaf is ready to enjoy!

Serving and Storing the Apple Gouda Thyme Sourdough Loaf

Once the Apple Gouda Thyme Sourdough Loaf has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cut that in half and then individual slices. Finally, serve with Apple Butter, butter, dip it into Olive Oil bread dipping sauce, serve it alongside your favorite Fall soup, or use it to make Turkey and Gouda Grilled Cheese sandwich.

To store the Apple Gouda Thyme Sourdough Loaf, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.

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Apple Gouda Thyme Sourdough Loaf

Yield: 2 Medium Loaves or 1 Large Loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

Apple Gouda Thyme Sourdough Bread is an aromatic artisan loaf combining the tangy flavor of Sourdough with the sweet and savory blend of apples, creamy Gouda cheese, and garden-fresh thyme.

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Ingredients

For the Sourdough Loaf Dough

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• 1 c. Active Sourdough Starter
• 1 1/4 c. Warm Water
• 1 tbsp. Raw Honey
• 2 tsp. Pink Salt
• 3 1/2 - 4 1/2 c. Organic Milled Flour

For the Mix-Ins

Toggle ingredient group

• 1 - 2 Honeycrisp Apple, Grated
• 1/3 c. Gouda Cheese, Diced
• 2 tbsp. Fresh Thyme
• 1/8 c. Organic Milled Flour
• 1 tsp. Freshly Ground Nutmeg or 1 tbsp. Pumpkin Spice

Instructions

Crafting the Grated Apple Filling

1. First, in a small mixing bowl, combine the grated apple, flour, and nutmeg or pumpkin spice.
2. Next, using a spoon or whisk, mix until well combined.
3. Finally, set the apple filling aside until the lamination stage.

Creating the Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Loaf. (Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5. Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5).
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off. (Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour).
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Rolling, and Rising the Sourdough Loaf

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour. (Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf).
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Sourdough Loaf with Apple, Gouda, and Thyme; The Final Rise

1. Once the dough has bulked or doubled in size, lightly flour the kitchen counter.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, spread all except 2 tbsp. of apple filling onto the surface of the dough.
4. Next, sprinkle all but 1 tbsp. of the diced Gouda cheese and all but 1/2 tsp. thyme on top of the apple filling.
5. Then, pull one side of the dough into the center. Repeat with the second side.
6. Next, spread the remaining 2 tbsp. of apple filling onto the seam of the bread. Add the remaining Gouda and thyme. Gently press them into the dough.
7. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
8. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes.
9. Note: If you like to do a cold fermentation rise, this is the step in which you would do so. Simply cover the bowl, loosely, with plastic wrap and it into the refrigerator for 8-24 hours.

Scoring the Apple Gouda Thyme Sourdough Loaf

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Apple Gouda Thyme Sourdough Loaf onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Apple Gouda Thyme Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored loaf into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Apple Gouda Thyme Sourdough Loaf for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the loaf for 20 minutes.
7. Then, once the loaf is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Apple Gouda Thyme Sourdough Loaf is ready to enjoy!

Serving and Storing the Apple Gouda Thyme Sourdough Loaf

Once the Apple Gouda Thyme Sourdough Loaf has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cut that in half and then individual slices. Finally, serve with Apple Butter, butter, dip it into Olive Oil bread dipping sauce, serve it alongside your favorite Fall soup, or use it to make Turkey and Gouda Grilled Cheese sandwich.

To store the Apple Gouda Thyme Sourdough Loaf, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.