1. 1. Combine Wet Ingredients and Starter: In a large mixing bowl, gently whisk together the active sourdough starter, warm water, and honey or maple syrup until well combined. The mixture should look slightly milky and have a few bubbles from the starter.

2. 2. Add Dry Ingredients: Gradually add the salt, all-purpose flour, cinnamon, and nutmeg to the wet mixture. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry streaks of flour remain. Do not overmix at this stage; a rough dough is perfect.

3. 3. Incorporate Apples: Gently fold in the finely diced apples until they are evenly distributed throughout the dough. The apples will release some moisture, which is fine. Cover the bowl with a damp kitchen towel or plastic wrap.

4. 4. First Rise (Bulk Fermentation): Let the dough rest at room temperature (around 70-75F) for 6-8 hours, or until it has noticeably increased in volume (about 50-75%) and looks bubbly. Alternatively, you can place it in the refrigerator for 10-12 hours for a slower, colder fermentation.

5. 5. Shape the Loaf: Lightly flour your work surface. Gently turn the dough out onto the surface. Using floured hands, gently shape the dough into a round or oval loaf. Avoid deflating it too much. Place the shaped dough into a floured banneton basket or a bowl lined with a floured kitchen towel, seam-side up.

6. 6. Second Rise (Proofing): Cover the banneton or bowl and let the dough proof at room temperature for 2-4 hours, or until it feels light and springs back slowly when gently poked. If using the cold bulk fermentation method, you can proof it in the fridge for another 1-2 hours or bake directly from the cold proof.

7. 7. Preheat Oven and Bake: About 30 minutes before baking, preheat your oven to 450F (232C) with a Dutch oven or heavy baking pot inside. Carefully remove the hot Dutch oven from the oven. Gently invert the dough into the hot Dutch oven. Score the top of the loaf with a sharp knife or razor blade (a simple “X” or a few parallel lines work well).

8. 8. Bake with Lid On, Then Off: Cover the Dutch oven and bake for 30 minutes. Then, remove the lid and continue baking for another 15-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210F (93-99C).

9. 9. Cool Completely: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 1-2 hours before slicing. This cooling period is crucial for the crumb to set and for the flavors to fully develop.