Cinnamon Sugar Sourdough Bread
This homemade cinnamon sugar sourdough bread reveals a beautiful buttery swirl inside.
Servings: 1 loaf
Equipment
- 9x5 inch loaf pan
Ingredients
Sourdough
- 150 grams active bubbly sourdough starter
- 315 grams warm water
- 10 grams salt
- 10 grams brown sugar
- 500 grams bread flour
Cinnamon Swirl
- 3 ounces (6 Tbsp) unsalted butter soft
- ⅓ cup brown sugar
- 1 tablespoon cinnamon
Instructions
- Mix dough: Stir together 150g sourdough starter, 315g water, 10g salt, and 10g brown sugar in a large bowl. Add 500g bread flour and mix until it starts to form a rough ball. Cover the bowl and let the dough rest for 30-45 minutes.
- Perform stretch-and-folds: Pull dough from one side and give it a long stretch, then fold dough back to the middle. Turn bowl a quarter turn, stretch again and fold back to the middle. Repeat on all four sides, cover the dough back up, and allow it to rest again for 30-45 minutes.Over the next few hours, you’ll repeat this process of stretching and folding the dough about every 45 minutes or so. Plan to stretch and fold a total of 4 times.
- Bulk ferment: Once you’re done with all the dough stretching, allow the dough to sit and bulk ferment until jiggly, bubbly, and slightly increased in volume, 2-4 hours.
- Overnight rest: Place the covered dough in the refrigerator and let it sit overnight.
- Make cinnamon butter: The next morning, beat 3 oz soft butter with ⅓ cup brown sugar and 1 Tbsp cinnamon until well combined.
- Prep: Preheat oven to 450° F. Butter a 9x5 inch loaf pan and line with parchment paper, leaving parchment hanging over 2 sides of the pan for easier removal after baking.
- Shape: Gently roll or pat the dough into a rectangle on a lightly floured surface until it's just slightly longer than one of the long sides of your loaf pan.Spread it evenly with cinnamon butter, leaving a 1-2 inch border on all sides. Roll it up into a tight log and pinch the seam shut to seal it completely. Tuck both ends of the loaf under and place seam-side-down in prepared loaf pan.
- Proof: Allow the loaf to sit at room temperature for 1-2 hours, until bubbly and aerated. Score in any desired pattern.
- Bake: Place a second, inverted loaf pan over the top of the pan and bake covered for 25 minutes, then remove the pan and bake uncovered another 20-25 minutes, or until the internal temperature of the bread reaches 200 - 210° F.Allow to cool completely before slicing.
Notes
There are step-by-step photos and lots of helpful tips in the blog post above!