Description
This Sourdough Cinnamon Sugar Bread combines the tangy depth of sourdough with a sweet, aromatic cinnamon sugar swirl, creating a soft and flavorful loaf perfect for breakfast or snacks. Using a natural sourdough starter, the bread develops a beautiful crumb and chewy texture, enriched with a luscious brown sugar cinnamon filling and finished with a golden crust.
Ingredients
Scale
Dough
- 220 grams water
- 175 grams bread flour
- 175 grams all-purpose flour
- 110 grams active sourdough starter
- 20 grams sugar
- 10 grams neutral oil
- 7 grams salt
Filling
- 12 grams ground cinnamon
- 65 grams light brown sugar
- Splash of heavy cream (approximately 15 ml)
Instructions
- Mix the dough: In a mixing bowl, combine all dough ingredients—water, bread flour, all-purpose flour, active sourdough starter, sugar, neutral oil, and salt—until the mixture is well-hydrated and forms a shaggy dough. Cover the bowl and let the dough rest for 30 minutes to allow hydration.
- Stretch and folds: Perform a series of stretch and folds every 30 minutes over a 2-hour period. This technique helps develop gluten and strengthens the dough. After these sessions, the dough should feel smoother and more elastic.
- Bulk fermentation: Let the dough ferment for about 6 hours until it becomes puffy and increases in volume noticeably. Then refrigerate it for at least 2 hours to slow fermentation and make shaping easier.
- Prepare filling and shape dough: Mix ground cinnamon and light brown sugar to prepare the filling. Take the chilled dough and shape it into a rectangle. Brush the surface lightly with a splash of heavy cream, then evenly sprinkle the cinnamon sugar mixture over it. Fold and roll the dough into a log, ensuring the filling is well distributed inside.
- Final proof: Place the shaped log into a greased loaf pan. Allow it to proof at room temperature for 2 to 4 hours until it doubles in size and feels airy.
- Bake: Preheat the oven to 400°F (200°C). Bake the loaf for approximately 50 minutes until it turns a golden brown color and sounds hollow when tapped. Remove from the oven and cool on a rack before slicing.
Notes
- Ensure your sourdough starter is active and bubbly before using for best fermentation.
- The rest and stretch-and-fold timings can vary slightly depending on room temperature and starter activity.
- Using heavy cream to brush helps the cinnamon sugar stick and adds richness to the filling.
- Make sure the dough is well proofed before baking to avoid dense bread.
- Let the bread cool completely to allow the crumb to set properly before slicing.
