Apple-Walnut Sourdough Stick

I got some green apples several days ago. They are not good to eat, but they are rich in flavor. Thus, I decided to use them to make this Apple-Walnut Sourdough. I made some changes, I used cooked fresh apple instead of dried apple with apple cider in the original recipe, and 50 g figs intead of 50 g walnuts. The recipe doesn't have any sugar in it, but the bread tasted a hint of sweetness... I like it very much!
However, It's a pity that I couldn't taste the flavor of green apple...I think I will make it again and follow the original recipe exactly.

Original recipe (adapted from Susan's Apple-Walnut Sourdough )

Apple-Walnut Sourdough

Yield: 1700 g (two large loaves)

Time:

• Elaborate sourdough starter: varies according to your starter and feeding schedule
• Soak apples, and toast and cool nuts: 1 hour
• Mix final dough: 15 minutes
• First fermentation: 2 hours, with folds at 40 and 80 minutes
• Divide, preshape, shape: 20 minutes
• Proof: 2.5 hours
• Bake: 50 minutes

Desired dough temperature: 77F

Ingredients:

• 400 g flour
• 80 g buckwheat flour
• 80 g whole rye flour
• 280 g water
• 16 g salt
• 480 g mature 100%-hydration sourdough starter
• 100 g dried apples, very coarsely chopped
• 240 g (1 cup) sweet apple cider
• 200 g walnuts, very coarsely chopped

Method:

1. Soak the apples in the cider for one hour, then drain them. (Drink or save the drained-off cider for another use.)
2. While the apples soak, toast and cool the walnuts.
3. Place flours, starter, salt, and water into the bowl of a stand mixer. Mix on low speed until the ingredients are incorporated, about 4 minutes. The dough should have a medium consistency, and it will be very sticky.
4. Continue mixing in low or medium speed until the gluten is moderately developed. This may take about 5 minutes, but will depend on your mixer.
5. Add the apples and nuts, and mix in low speed until they are evenly distributed through the dough.
6. Transfer the dough to a lightly oiled container. Ferment at room temperature for 2 hours, with folds at 40 and 80 minutes.
7. Turn the dough onto a lightly floured counter. Divide the dough in half and shape each piece into a light ball. Cover and let them rest for 20 minutes.
8. Shape each piece of dough into a tight ball. Place each one seam-side-up in a linen-lined basket dusted with buckwheat flour. Cover and proof for 2.5 hours.
9. Meanwhile, preheat the oven, with baking stone, to 475. You will also need steam during the initial phase of baking, so prepare for this now.
10. Cut an apple stencil from a piece of paper.
11. Before baking, lay the stencil on the top of each loaf. Using a strainer for even dusting, dust flour over the top of the loaf, then carefully remove the stencil.
12. Make several slashes in the bread to compliment the stenciling.
13. Once the loaves are in the oven, reduce the heat to 450F. Bake for 15 minutes with steam, and another 25 minutes without steam, until the crust is a deep chocolate brown. The oven may be turned off for the last 5 minutes of this time. Then leave the loaves in the oven for another 10 minutes, with the door ajar, to help the loaves dry out.
14. Cool on a wire rack.