Apple cinnamon sourdough bread (laminated with apples, spice and grated butter)

Levain: mix 140 g lukewarm water, 19 g sourdough culture and 135 g high gluten flour, scrape down, cover and leave somewhere comfortable to rise.

Soak 100 g dried apples in 284 g hot tap water at 120 to 130 degrees for 5 to 10 minutes, then strain, keeping 170 g of the liquid.

Combine 240 g high gluten flour, 28 g whole wheat and 9 g salt.

Stir the 170 g apple liquid into the levain, pour into the flour, stir with a wooden spoon, scrape down, and work by hand with a wet hand until homogeneous.

Transfer to a two-quart container and rest 15 minutes.

Fold with a wet hand eight or ten times around the container until it tightens; rest 15 minutes, fold again, rest 15 minutes more.

Chop the soaked apples to about half an inch.

Wet the bench, turn out the dough and stretch with wet hands to about 12 by 12.

Spread the apples over the whole surface with no border; sift over 2 teaspoons cocoa powder and 2 teaspoons cinnamon.

Grate cold butter over and distribute it.

Roll up from the far edge, fold the bottom towards the top, stretch and press to adhere, then roll end to end.

Return to the container, lid on, and rise 2 to 3 hours until puffy, keeping it below about 78 to 80 degrees (never above 85) so the butter does not leak.

Turn out onto a generously floured bench, flour the top sparingly, and shape straight to the final shape, outside edges to the centre, without tearing.

Dust a basket with whole wheat, place the loaf in, cover and rise 1 to 2 hours at room temperature until marshmallowy, then refrigerate overnight.

Preheat the oven and covered baker 45 to 60 minutes at 475 degrees.

Fold parchment into a tray, invert the loaf onto it, set it in the hot baker, score a deep cross and drop in an ice cube; lid on quickly.

Turn the oven to 425 and bake 20 minutes covered.

Remove the lid and bake another 15 to 20 minutes until well browned, watching the bottom crust.

Cool on a rack to about room temperature before cutting.