In a stand mixer, combine the dough ingredients and knead on low speed for about 8 minutes, or until the dough passes the windowpane test. Alternatively, you can knead by hand.160 grams whole milk, 120 grams active sourdough starter, 50 grams granulated sugar, 5 grams salt, 1 large egg, 28 grams unsalted butter, softened, 375 grams bread flour, 5 grams Taylor & Colledge Organic Madagascan Vanilla Extract

Transfer the dough to a large mixing bowl, or a 2 quart straight edge container. Cover, and let rise in a warm spot until doubled in size, about 4–5 hours at 80°F.

Once the dough rises, prepare the filling. In a small bowl, mix together the melted butter, flour, brown sugar, cinnamon and nutmeg. Next, peel and dice the apple.28 grams butter ,9 grams flour, 110 grams brown sugar, 3 grams cinnamon , ½ teaspoon nutmeg, 180 grams peeled and diced Granny Smith Apple

Punch down the dough and roll it out on a lightly floured surface into a 16×16-inch square.

Spread the cinnamon sugar mixture over the dough.

Using a pizza cutter, cut four 4" strips in one direction and then cut 4 4" strips the other direction, making sixteen 4" squares.

Add diced apples (about 1 Tablespoon) to each square. Fold each square in half.

Stack 4 squares at a time on top of each other and then place them into a parchment-lined 9×5-inch loaf pan so the fold is on the bottom. Repeat with the remaining squares. It is a tight fit in the loaf pan so continue to push them up to make room.

Cover and let rise until puffy, about 1 hour at 80°F.

After the second rise, top with the streusel. Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the dry ingredients and then, using a fork or your fingers, incorporate the ingredients until it resembles coarse crumbs. Sprinkle on top of the loaf.28 grams butter, 35 grams all-purpose flour, 55 grams brown sugar, 3 grams cinnamon

Bake in a preheated 350°F oven for a total of 70 minutes. Place a sheet pan on the rack underneath just in case any butter leaks out. Bake for 40 minutes uncovered, followed by an additional 30 minutes with foil tented over top. Cook until the internal temperature is 205°F.

Let the pull-apart bread cool slightly and then transfer to a wire rack.

Make the glaze by mixing together the powdered sugar, milk, and vanilla extract, and then drizzle on top of the Sourdough Apple Pie Pull-Apart Bread. Serve warm and enjoy!90 grams powdered sugar, 30 grams milk, 3 grams Taylor & Colledge Organic Madagascan Vanilla Extract