Add 150 g (about 2/3 cup) apple cider to a small saucepan. Bring to a gentle simmer over medium to medium-low heat.

Continue simmering, stirring occasionally, until the cider has reduced to approximately 65 g (about 1/4 cup). The cider should become slightly thicker and more concentrated in flavor. This generally takes around 10–15 minutes, depending on the size of your saucepan and heat level.

Remove from the heat and allow the reduced cider to cool completely before adding it to the dough.

In a large mixing bowl, combine the active sourdough starter, cooled reduced apple cider, water, bread flour, and salt.

Mix until all of the flour is hydrated and a shaggy dough forms. Cover the bowl and allow the dough to rest for about 30 minutes.

Perform a set of stretch and folds by gently pulling one side of the dough upward and folding it over itself. Rotate the bowl and repeat on all four sides.

Repeat the stretch-and-fold process every 30 minutes for approximately 3–4 sets.

During the second or third set of stretch and folds, gently add the butterscotch chips and chopped apple. Spread a portion of the inclusions over the dough, fold the dough over them, and continue adding and folding until they are evenly incorporated.

Cover the dough and allow it to bulk ferment at room temperature until it has increased in size by approximately 50–75%, looks airy, and has visible bubbles around the sides and surface.

Bulk fermentation time will vary based on the temperature of your kitchen and the strength of your starter.

Turn the fermented dough onto a lightly floured work surface.

Gently shape the dough into a round by folding the edges toward the center. Flip the dough seam-side down and use your hands or a bench scraper to gently pull the dough toward you, creating surface tension.

Rotate the dough and repeat until you have a smooth, tight boule. Avoid pressing too aggressively so you do not squeeze out the fermentation gases.

Generously dust a banneton with rice flour to help prevent sticking.

Place the shaped dough into the prepared banneton seam-side up. Pinch together any loose seams if necessary.

Cover the banneton and place it in the refrigerator for an overnight cold ferment, approximately 8–16 hours.

The following day, preheat your oven to 450°F (232°C) with the Dutch oven inside.

Allow the Dutch oven to preheat thoroughly before baking.

Remove the dough from the refrigerator and carefully turn it out of the banneton onto a piece of parchment paper.

Place the parchment and dough onto a bread sling if using.

Score the top of the loaf with a bread lame or sharp razor blade to allow controlled expansion while baking.

Carefully lower the bread into the hot Dutch oven.

If you are using a Dutch oven with a dark bottom that tends to cause the bottom of your bread to burn, you can place a layer of uncooked rice underneath the parchment or bread sling to create an additional barrier from the direct heat.

Carefully remove the bread from the Dutch oven and transfer it to a wire cooling rack.

Allow the loaf to cool completely before slicing so the crumb can finish setting.