Description
A delightful sourdough bread combining tangy sourdough flavor with sweet cinnamon sugar, perfect for any occasion.
Ingredients
- 220 grams water
- 175 grams bread flour
- 175 grams all-purpose flour (plus 12 grams for shaping)
- 110 grams active sourdough starter
- 20 grams sugar
- 10 grams neutral oil
- 7 grams salt
- 12 grams ground cinnamon
- 65 grams light brown sugar
- Splash of heavy cream or milk (optional for brushing)
Instructions
- Combine all dough ingredients in a large mixing bowl and mix until no dry patches remain. Cover with a damp towel and rest for 30 minutes.
- Perform 2-3 sets of stretch and folds on the dough.
- Cover the bowl and let the dough bulk ferment at room temperature until it nearly doubles in size (around 6 hours).
- Refrigerate the dough for at least 2 hours.
- Prepare the cinnamon sugar filling by mixing ground cinnamon and light brown sugar.
- Shape the dough into a rectangle, brush lightly with cream or milk, and sprinkle 2/3 of the filling on top.
- Fold the dough as instructed, then roll it up and place seam-side down in a parchment-lined loaf pan for its second rise (2-4 hours).
- Preheat your oven to 400°F (200°C) and place a pan of water on the bottom for steam.
- Score the dough, brush the top, cover with foil, and bake for about 50 minutes (removing foil for the last 10 minutes).
- Let cool on a wire rack before slicing.
Notes
Use a kitchen scale for precise measurements and allow the dough to rise in a warm environment. This recipe pairs beautifully with coffee or tea.