Apple pie with sourdough

Ingredients for 1 servings:

• 470 g wheat flour type 550
• 305 g plant-based drink with higher fat content, e.g. Barista
• 1 egg yolk
• 2 pinches of salt
• 100 g sugar
• 60 g margarine, room temperature
• 60 g wheat sourdough
• 1 tsp spice mix (apple pie spice)
• 700 g apples
• 2 tbsp almond flakes
• n. B. cinnamon sugar

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 10 minutes

like in the old days, without yeast

Combine all the dough ingredients. Wrap the dough in plastic wrap and let it rest at room temperature for about 12 hours. Stretch and fold once every 2-8 hours. This process involves folding the dough once in a circle from the outside inward. For a more detailed description, search online for “stretching and folding dough.” After the resting period, either line a baking sheet with baking paper or grease and flour it. Roll out the dough and place it on the baking sheet. Let it rest for another 12 hours at room temperature to prevent it from drying out. Peel the apples and cut them into wedges. Preheat the oven to 230°C (top/bottom heat). Top the dough with the apple slices, but do not press them down. Sprinkle the cake with cinnamon and sugar and decorate with sliced ​​almonds. Place the baking sheet on the middle shelf of the preheated oven, reduce the temperature to 180°C (350°F), and bake the cake for about 30 minutes. Then let it cool down.