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Sourdough Cinnamon Bread
The smell of freshly baked bread reminds many of warmth and comfort. A few years ago, I stumbled upon the world of sourdough baking, and my life changed in the most delicious way. I remember my first attempt, filled with excitement and a bit of anxiety. Would it rise? Would it taste good? As the dough fermented overnight, the anticipation built, and the following morning brought about the birth of a delightful loaf.
Sourdough cinnamon bread became a favorite in our household. The combination of the tangy starter and the sweet, spiced aroma wafting through the kitchen turned any normal day into a celebration. Preparing this bread brings a unique sense of satisfaction and accomplishment, especially as it bakes to golden perfection in the oven.
This recipe captures both the essence of traditional sourdough bread and the beloved flavors of cinnamon and honey, resulting in a loaf that’s soft, flavorful, and perfect for toasting. The list of ingredients is short and sweet, yet the end result is nothing short of spectacular.
Sourdough Cinnamon Bread Fundamentals
Sourdough cinnamon bread requires basic bread-making fundamentals. Understanding the components and their roles helps to achieve the perfect loaf. Sourdough starter serves as the star ingredient, introducing natural leavening and a unique flavor profile. The bubbly, active starter provides the essential yeast for fermentation.
Water hydrates the flour, allowing gluten to develop and resulting in a chewy texture. Using organic cane sugar adds sweetness and assists in browning during baking. Flour provides structure, and for this recipe, bread flour is ideal, although all-purpose flour works well too.
Oil plays a crucial role in keeping the bread moist, while sea salt enhances all the flavors, balancing the sweetness of honey and the warmth of cinnamon. Each ingredient contributes to the final product, making it critical to follow measurements closely.
Preparation/setup
Gather all ingredients well before starting the process. It’s beneficial to read through the entire recipe, ensuring familiarity with each step. Prepare a clean workspace and have measuring cups and spoons ready. A stand mixer makes the process easier, but mixing by hand works, too, creating a more tactile experience.
A clean surface will be needed for shaping the dough later, so ensure it’s lightly floured before transferring the dough after fermentation. A greased or parchment-lined loaf pan is essential for easy removal after baking. Having these setups in place streamlines the workflow and allows for focus on craft.
Ingredients
Here’s what you’ll need for sourdough cinnamon bread:
- 1/3 cup sourdough starter (bubbly and active)
- 1 1/3 cup water
- 1/4 cup organic cane sugar
- 3 3/4 cups bread flour (can substitute all-purpose flour)
- 1 1/2 tbsp avocado or olive oil
- 2 tsp sea salt
- 1/4 cup honey
- 1 tbsp cinnamon
- 1/2 tsp sea salt
Directions
- Combine all bread dough ingredients in a stand mixer or with your hands for about 5 minutes until a shaggy dough forms.
- For better gluten development, let the dough rest for 30 minutes and knead a few more times (optional, but recommended).
- Cover the bowl with plastic wrap and let the dough bulk ferment overnight for 10-12 hours.
- The next day, punch down the dough and scrape it onto a lightly floured surface.
- Gently dimple the dough with your fingers to release air pockets, then spread the dough into a rectangle.
- Spread honey, cinnamon, and salt over the surface of the dough.
- Gently roll the dough inward, lightly lifting upwards and pinching the side seams together.
- Once rolled, pinch the seam tightly and shape the loaf.
- Place the loaf seam side down in a greased or parchment-lined loaf pan.
- Preheat the oven to 400 degrees Fahrenheit and let the loaf rise for another hour.
- Bake for 40-50 minutes or until the internal temperature reaches at least 160 degrees Fahrenheit.
Mastering Sourdough Cinnamon Bread Technique
The technique involved in making sourdough cinnamon bread truly showcases the craft of baking. It starts with the careful mixing of ingredients. Gradually incorporating components ensures an even consistency. Kneading develops the gluten network essential for a structure that can rise well.
During the initial fermentation, the dough not only rises but also develops unique flavors as the natural yeasts work their magic. This overnight fermentation gives the dough a tangy depth that commercial yeast cannot replicate. After bulk fermentation, the process of dimpling aids in releasing excess gas, allowing for a refined texture without losing too much volume.
Tips and tricks
A few essential tips can elevate the process of making sourdough cinnamon bread. First, ensure that the sourdough starter is bubbly and active; this guarantees sufficient leavening power. Water temperature plays a role here; lukewarm water (not hot) encourages yeast activity while preventing any shock to the starter.
Maintain room temperature for fermentation, as cooler environments slow down the rise. Using a kitchen thermometer can help monitor bread’s internal temperature for perfect baking. Lastly, embrace patience—allow the loaf to rise adequately before baking for a soft crumb.
Perfecting Your Sourdough Cinnamon Bread Results
Achieving the perfect sourdough cinnamon bread takes practice, but small adjustments can lead to delightful results. Pay attention to the texture of the dough. It should feel slightly tacky but not overly sticky. An ideal dough allows for easy shaping without excessive flour.
Baking time is critical. If bread browns too quickly, covering it loosely with foil can prevent burning while allowing the center to bake adequately. Checking the internal temperature is a foolproof method to guarantee doneness.
Troubleshooting and variations
Sourdough baking can come with some challenges, but understanding potential issues helps mitigate them. If the loaf appears dense, it may arise from insufficient fermentation or over-kneading. Adjusting fermentation times can help achieve a lighter texture in the future.
Variations are limitless with this recipe. Consider adding raisins or walnuts for added texture and flavor. A sprinkle of sugar on top before baking creates a delightful crust. Adjusting the amount of cinnamon can personalize the level of spice to suit preferences.
Presenting and Storing Sourdough Cinnamon Bread
Presentation brings this bread to life on any table. Slice the loaf into thick pieces for a rustic feel. A light dusting of additional cinnamon sugar on top enhances the visual appeal. Consider arranging slices attractively on a wooden board for a beautiful centerpiece.
Serving this sourdough cinnamon bread fresh is best, especially when warm from the oven. However, it stores wonderfully if you have leftovers. Place slices in an airtight container to maintain freshness.
For longer storage, consider freezing. Wrap slices tightly in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw the slices and lightly toast them for that delightful freshness, making each bite just as satisfying as the first.
Sourdough Cinnamon Bread Conclusion
Crafting sourdough cinnamon bread offers both a culinary adventure and a rewarding experience. With a few essential ingredients and simple steps, it transforms into a loaf that fills the home with warmth and delightful aroma. The tangy, sweet depth of flavor, combined with the comforting hug of cinnamon, creates a cherished recipe.
The joy of slicing into a beautifully baked loaf is unmatched. Each bite offers a reminder of the artistry involved. Transporting back to memories made in the kitchen with loved ones, sourdough cinnamon bread stands out as a staple in bringing people together over good food. Enjoy the process and savor the delightful moments created around this wonderful bread.
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Sourdough Cinnamon Bread
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Total Time: 650 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Description
A delightful loaf of sourdough cinnamon bread, combining tangy sourdough starter with sweet honey and warm cinnamon for a comforting treat.
Ingredients
- 1/3 cup sourdough starter (bubbly and active)
- 1 1/3 cup water
- 1/4 cup organic cane sugar
- 3 3/4 cups bread flour (can substitute all-purpose flour)
- 1 1/2 tbsp avocado or olive oil
- 2 tsp sea salt
- 1/4 cup honey
- 1 tbsp cinnamon
- 1/2 tsp sea salt
Instructions
- Combine all bread dough ingredients in a stand mixer or with your hands for about 5 minutes until a shaggy dough forms.
- For better gluten development, let the dough rest for 30 minutes and knead a few more times (optional, but recommended).
- Cover the bowl with plastic wrap and let the dough bulk ferment overnight for 10-12 hours.
- The next day, punch down the dough and scrape it onto a lightly floured surface.
- Gently dimple the dough with your fingers to release air pockets, then spread the dough into a rectangle.
- Spread honey, cinnamon, and salt over the surface of the dough.
- Gently roll the dough inward, lightly lifting upwards and pinching the side seams together.
- Once rolled, pinch the seam tightly and shape the loaf.
- Place the loaf seam side down in a greased or parchment-lined loaf pan.
- Preheat the oven to 400 degrees Fahrenheit and let the loaf rise for another hour.
- Bake for 40-50 minutes or until the internal temperature reaches at least 160 degrees Fahrenheit.
Notes
Ensure the sourdough starter is bubbly and active for best results. Use lukewarm water to encourage yeast activity.
