Core the apples and cut them into chunks. Don*t peel them. Process them in a food processor until finely broken up.
Then add to your blender and purée it completely. Add to a weck jar and seal it closed.
Vent the jar once a day to remove built-up CO2. Leave it for at least five days. It should rise during this time.
Make the loaves
Mix everything for the bread and leave it covered for an hour.
Then perform three sets of stretch and folds, spaced out by 30 minutes.
Put the dough in a cambro container and mark where the top is, then mark where the dough will have grown 25% or about a ¼ of its original height.
Then divide the dough into two equally sized pieces and pre-shape both pieces into loose balls. Let the dough rest for 20 minutes on the counter.
Final-shape the balls into either bâtards or boules, whatever your preference.
Put them into bannetons, and put them in the fridge for at least 8 hours, but up to 48 hours.
Bake the bread
Heat your oven to 230°C/450°F with a dutch oven inside for 30 minutes.
Grab a loaf from the fridge and dust the bottom with rice flour. Flip the loaf onto a peel.
Score the loaf and put it into the oven. Put the top of the dutch oven back and bake for 25 minutes.
Then prepare the other loaf. Move the half-baked loaf out of the dutch oven to the side, then put the unbaked loaf inside the dutch oven.
Cover it and bake for 25 minutes. Remove the finished baked bread and put it on a wire rack. Then remove the dutch oven cover and finish baking for 25 minutes.
Remove the finished loaf from the oven and let it cool on a wire rack.