Description
A delightful loaf combining tangy sourdough with sweet cinnamon and sugar, perfect for cozy afternoons and gatherings.
Ingredients
- 300 grams active sourdough starter
- 650 grams warm water
- 1000 grams bread flour
- 50 grams honey
- 40 grams olive oil 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, and bread flour.
- Add honey, olive oil, and salt, mixing thoroughly until fully combined.
- Let the dough rest for one hour.
- Perform 3-4 sets of stretch and folds, spaced 20-30 minutes apart.
- Allow the dough to bulk ferment overnight for 6-8 hours or for 4-6 hours for a quicker method.
- Roll the dough into a rectangle and sprinkle with cinnamon sugar, leaving a 1/4-inch edge.
- Fold the dough in thirds, adding more cinnamon sugar on top, then roll it up tightly.
- Place in a greased or parchment-lined loaf pan, cover, and let proof until almost doubled.
- Preheat the oven to 400°F (204°C).
- Make expansion cuts on top of the dough and bake for 35-40 minutes until golden brown.
- Let cool on a wire rack.
Notes
For best results, use a well-fed sourdough starter and monitor your dough closely during fermentation.