Ingredients
Method
- In the bowl of an electric mixer, combine the flour, cider, starter, olive oil, sugar, yeast, and salt and mix on medium speed until you get a sticky dough that is very loose - it will honestly be more like a batter than a dough.
- Cover and allow the dough to rest for 30 minutes.
- Do a set of stretch and folds to help build the body and structure of the dough without kneading it. Using wet hands, grab the section of the dough closes to you and stretch it up and fold it over to the other side of the bowl. Rotate the bowl and repeat. Continue until you have done all four "sides" of the bowl, re-wetting your hands as needed.
- Allow the dough to rest for 30 minutes, covered.
- Do a second set of stretch and folds.
- Allow the dough to rest for 30 minutes again, covered.
- Add in the peeled and diced apple pieces before you do your third and last set of stretch and folds.
- Cover and allow to rest for an additional 30 minutes.
- Liberally grease a 9x13 baking pan, and then spread 2 Tablespoons of melted butter on the bottom.
- Add half of the dough to the pan. Sprinkle half of the cinnamon filling on top.
- Add the remaining dough and carefully spread it over the filling.
- Cover and allow to proof for 1 hour.
- Preheat oven to 450 F.
- Melt the remaining 2 Tablespoons of butter and drizzle it over the top of the dough, which should be puffy and have raised some.
- Sprinkle on the rest of the cinnamon filling evenly over the dough.
- Using your fingers, dimple the dough, creating holes and pushing the cinnamon filling deep into the dough.
- Bake for 25-30 minutes, until golden brown and set.
- Cool for 1 hour before slicing.
