Sugar + cinnamon + sourdough = pure comfort 🍞✨
Sugar + cinnamon + sourdough = pure comfort 🍞✨
Sweet, cozy, and impossible to stop slicing.
INGREDIENTS
Dough
325 g water
120 g of your active sourdough starter
10 g sea salt
400 g bread flour (unbleached, King Arthur)
100 g whole wheat flour
Filling
4 tbsp softened butter
1 tbsp cinnamon
5 tbsp brown sugar
2 tbsp bread flour
INSTRUCTIONS
Mix until the ingredients are fully combined and the dough is shaggy. Cover the bowl with a cloth, and let it rest for 30 minutes. (This is the beginning of the bulk fermentation.)
Set aside 4 tbsp of butter on the counter to soften for later.
After 30 minutes, perform your first set of stretch and folds Repeat this every 30 minutes for a total of about 4 rounds. Let it proof for about 8-12 hrs.
When the bulk fermentation is done, lightly mist your work surface with water and dump out the dough. Gently flatten it into a rectangle, about 13" wide x 16" long.
In a small bowl, mix 4 tbsp softened butter, 1 tbsp cinnamon, 5 tbsp brown sugar, and 2 tbsp bread flour.
Spread half the mixture evenly across the center of your dough rectangle.
Fold the dough’s sides to the center and pinch the seams closed.
Roll the dough tightly into a log, pinching the edges to seal as you roll.
Place seam-side up into a floured, towel-lined banneton. Cover and refrigerate overnight (8hr or up to 4 days. I found that about 12-18 hours is usually good)
Score & Bake
preheat your oven to 450°F (230°C) with a Dutch oven.
Flip the dough onto parchment paper, score the top, and bake for 30 minutes covered and 10 minutes uncovered
The bread is done when it reaches an internal temperature of 205-210°F (96-99°C).
##SourdoughLove ##CinnamonSugar ##HomemadeBread #freshlybaked
Baking sourdough bread with a cinnamon sugar twist is an incredibly rewarding experience that blends the tangy depth of sourdough with the warm sweetness of cinnamon and brown sugar. From my personal experience, the key to a tender and flavorful loaf lies not only in the careful selection of ingredients but also in the timing and technique during fermentation and shaping. One tip I found helpful is allowing the dough to ferment slowly in the refrigerator overnight or up to four days. This slow fermentation enhances the sourdough's natural flavor while keeping the texture light and airy. During preparation, the stretch and fold method, repeated every 30 minutes a few times, helps build gluten structure without intensive kneading, which makes handling the dough easier and results in a better crumb. For the filling, mixing softened butter with cinnamon, brown sugar, and a bit of bread flour creates a rich, sticky layer that caramelizes beautifully in the oven. Spreading the filling evenly and folding the dough carefully ensures that every slice is filled with sweet swirls rather than just pockets of cinnamon sugar. Rolling the dough tightly into a log and sealing the seams prevent the filling from oozing out during baking. Baking in a preheated Dutch oven at a high temperature creates the perfect crust — crispy on the outside and soft inside. Scoring the top allows the bread to expand and develop its characteristic shape. This recipe combines familiar baking techniques with a delightful flavor profile that makes each slice feel like a comforting treat. Whether you're new to sourdough or a seasoned baker, incorporating cinnamon sugar into your sourdough bread is a cozy twist that's sure to become a favorite. Plus, the aroma wafting through your kitchen as it bakes is simply irresistible, making it hard to wait before slicing into the warm loaf.
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