Description
A deliciously soft sourdough bread infused with sweet cinnamon sugar, perfect for comforting meals.
Ingredients
- 300 grams active sourdough starter
- 650 grams warm water
- 1000 grams bread flour
- 50 grams honey
- 40 grams olive or avocado oil
- 20 grams fine sea salt
- 1-2 teaspoons ground cinnamon
- 1/2 cup brown sugar
- 1 tablespoon flour for dusting
Instructions
- In a large bowl, combine the active sourdough starter, warm water, bread flour, olive or avocado oil, honey, and salt.
- Mix the ingredients using a Danish dough whisk, then finish combining with your hands to ensure full incorporation.
- Allow the mixture to sit uncovered for one hour.
- Perform 3-4 sets of stretch and folds, spaced about 20-30 minutes apart.
- After the stretch and folds, cover the bowl and allow the dough to bulk ferment on the counter for 6-8 hours.
- In the morning, roll or stretch the dough into a rectangle, leaving a 1/4 inch space from the edge.
- Add a generous sprinkle of the cinnamon and brown sugar mixture, then fold the dough into thirds and add more cinnamon and sugar on top.
- Roll the dough up into a log, pinching the ends to seal.
- Place the dough seam-side down in a greased or parchment-lined loaf pan. Cover with a wet towel or plastic wrap and let it rise until nearly doubled.
- Preheat the oven to 400 degrees Fahrenheit. Once the dough has risen, make a few cuts in the top and place it in the oven.
- Bake for 35-40 minutes, or until golden brown. Place the finished loaves on a cooling rack to cool.
Notes
Use a kitchen scale for precise measurements to ensure consistent results. Monitor dough texture closely during the mixing phase.