Apple Sourdough Bread with Rosemary

Here's how:

• 1

  Dissolve the yeast in the juice, which should be about 20 °C. Add the remaining ingredients, except for the salt. Knead on low speed for 10 minutes in a stand mixer. Add the salt and knead for another 4 minutes. Double this time if kneading by hand. The dough should be very elastic.

• 2

  Let the dough rest in a box or a lightly oiled bowl for 90 minutes. Punch it down on a floured work surface. Place it seam-side down in the box, let it rest for another 90 minutes, and repeat the punching process.

• 3

  Divide the dough into 2 portions, shape them into rounds (knead the dough lightly to develop some elasticity), and place them seam-side down. Let the loaves rise on a floured cloth or in a proofing basket for about 60 minutes. Garnish the loaves with thinly sliced apple and rosemary.

• 4

  Preheat the oven to 250 °C and place a baking stone or baking sheet inside.

• 5

  Dust the loaves with flour and score them. Place the loaves on the baking sheet or baking stone. Spray them lightly with water using a flower spray bottle. Lower the oven temperature to 220 °C. Open the oven door and let the loaves breathe once or twice during baking.

• 6

  The internal temperature of the bread when it is done should be 98 °C; this takes about 25–30 minutes.