To make a delicious Cinnamon Sugar Sourdough Bread, here’s a comprehensive recipe that combines the tangy flavor of sourdough with a sweet cinnamon sugar filling. This recipe is designed to yield a soft, fluffy loaf perfect for breakfast or as a snack.
Ingredients
For the Dough:
- 300 grams active sourdough starter (bubbly)
- 650 grams warm water (around 85-90°F)
- 1000 grams bread flour
- 50 grams honey
- 40 grams olive oil (or avocado oil)
- 20 grams fine sea salt
For the Cinnamon Sugar Filling:
- 1/2 cup brown sugar (adjust to taste)
- 1-2 teaspoons ground cinnamon (or more for a stronger flavor)
Instructions
Day 1: Preparing the Dough
- Mix the Dough:
- In a large mixing bowl, combine the active sourdough starter and warm water. Stir briefly to mix.
- Add the bread flour, honey, olive oil, and salt. Mix until you have a shaggy dough.
- Autolyse:
- Cover the bowl with a damp cloth and let it rest for about 1 hour. This allows the flour to hydrate and develop gluten.
- Bulk Fermentation:
- After the autolyse, perform several sets of stretch and folds over the next 2 hours (4-6 sets). This helps strengthen the dough.
- First Rise:
- Cover the bowl again and let it rise at room temperature until it has doubled in size (this may take several hours depending on your environment).
Day 2: Shaping and Baking
- Prepare Cinnamon Sugar Filling:
- In a small bowl, mix together brown sugar and ground cinnamon.
- Pre-shape the Dough:
- Lightly flour your work surface and turn out the dough. Shape it into a rectangle about 1 inch thick.
- Add Filling:
- Sprinkle the cinnamon sugar mixture evenly over the surface of the dough. You can add more filling if desired.
- Fold the dough into thirds, like a letter, ensuring that some of the filling is tucked inside.
- Final Shape:
- Roll the dough tightly from one end to form a log. Pinch the seams to seal and tuck the ends under.
- Place seam-side down in a greased loaf pan or banneton.
- Proofing:
- Cover with a damp cloth or plastic wrap and let it proof until it has nearly doubled in size.
- Preheat Oven:
- While the dough is proofing, preheat your oven to 400°F (200°C). Place a pan with hot water on the bottom rack to create steam.
- Bake:
- Once proofed, score the top of the loaf with a sharp knife.
- Bake in the preheated oven for about 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- Cool:
- Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
This recipe yields a delightful cinnamon sugar sourdough bread that is perfect for toasting or enjoying plain. The combination of sourdough’s tanginess with sweet cinnamon creates an irresistible flavor profile that will delight anyone who tries it! Enjoy your baking!
