Description
This Sourdough Cinnamon Sugar Bread combines the tangy flavor of sourdough with a sweet cinnamon sugar filling, creating a beautifully soft and fragrant loaf. Perfect for breakfast or a cozy snack, this bread features a tender crumb and a golden crust, enhanced by a splash of cream that adds richness to the cinnamon sugar swirl.
Ingredients
Scale
Dough Ingredients
- 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
Instructions
- Mix Dough: In a mixing bowl, combine the water, bread flour, all-purpose flour, active sourdough starter, sugar, neutral oil, and salt until the mixture is well-hydrated and has a shaggy texture. Cover and let it rest for 30 minutes to hydrate the flour.
- Stretch and Folds: Perform a series of stretch and folds every 30 minutes over the course of 2 hours to develop gluten and smooth out the dough.
- Bulk Fermentation: Allow the dough to ferment for about 6 hours until it becomes puffy and aerated, then refrigerate the dough for at least 2 hours to improve flavor and workability.
- Prepare Filling and Shape: Mix the ground cinnamon and light brown sugar together. Roll the chilled dough into a rectangle, brush generously with a splash of heavy cream, sprinkle the cinnamon sugar mixture evenly over the surface, then fold and roll the dough tightly into a log.
- Final Proof: Place the shaped dough into a loaf pan and let it proof at room temperature for 2 to 4 hours until it roughly doubles in size and passes the poke test.
- Bake: Preheat your oven to 400°F (200°C). Bake the loaf for about 50 minutes or until it develops a golden brown crust and sounds hollow when tapped.
Notes
- Ensure the sourdough starter is active and bubbly before starting the recipe to get good rise.
- Stretch and fold technique helps build gluten without overworking the dough.
- Chilling the dough overnight can deepen flavor and improve crumb texture.
- Use a clean, sharp serrated knife to slice the bread to preserve the swirl and crumb.
- The heavy cream adds richness to the cinnamon sugar filling, but you can substitute with milk if preferred.
- Storage: Keep the bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
