In a large bowl that is not metal, mix the flour, salt, yeast, and water. Stir, and then use your hands or a dough whisk to mix and form a sticky dough. (You will want to work the dough just enough to incorporate all the flour.)

Cover the bowl with plastic wrap, and let it rest at room temperature for 8 hours, up to overnight. It will become bubbly and rise quite a bit.

Prepare your apples. Peel and dice 2-3 apples so that you have 2.5 cups of apple pieces. Place pieces in a medium bowl and add the granulated sugar and cinnamon. Stir and make sure each piece is coated.

Pour the apple pieces into the bowl with the bread dough and use your hands to knead the apple pieces into the dough. Some pieces will not incorporate and that's okay.

Pour the apple dough into a lightly greased 5-quart Dutch oven or French oven.

Place the lid on the Dutch oven and let the dough rise at room temperature for about 2 hours, or until it's puffy. It should rise noticeably, but not as much as the first rise.

With the lid on the Dutch oven, place the bread in a COLD oven. Now set the oven temperature to 425°F.

Bake the bread for 40 to 45 minutes. Then remove the lid and continue to bake for another 10 to 15 minutes, or until the top is deeper brown in color.

Carefully remove the bread from the oven. Turn it out onto a rack to cool.

In the bowl of a stand mixer, mix together the butter, brown sugar, maple syrup, and cinnamon until well blended, about 5 minutes on medium-high speed.

Remove from mixer bowl and drop onto a clean piece of plastic wrap. Wrap the butter tight and chill in the refrigerator for at least 30 minutes.

Spread the chilled butter on a piece of bread. Enjoy!