Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.

In a large mixing bowl, mix flour and water until everything in incorporated into a dough. Cover and let it rest for 2 hours.

Melt 1 Tbsp vegan butter in a pan. Add diced apples, cinnamon and suagr, simmer for 3-5 minutes or until the apples are just softened.

Transfer the apple mixture to a bowl to cool. Allow the mixture to fully come to room temperature before adding it to your dough.

Once your levain has peaked, add 60g of levain to the dough. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.

Add 6g sea salt and the extra 15g of masala chai to the dough and mix until everything is incorporated.

Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.

Perform lamination on your dough and add the caramelized apples. Make sure they are evenly distributed.

Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.

Repeat step 5.

Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.

Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.

In the morning, preheat the oven to 250°C for 1 hour with a dutch oven inside. I love baking with my challenger pan.

After 1 hour, take the dough out from the fridge and transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.

Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.

For the last 10 minutes, further lower the temperature to 210°C.

Turn off the oven and leave the oven door a crack open for 15 minutes.

Remove the loaf from the oven and place it on the cooling rack until it's completely cooled.