Cinnamon Brown Sugar Sourdough Bread

A warm loaf of cinnamon brown sugar sourdough bread brings back fond memories of cozy weekends spent in the kitchen. The rich aroma of cinnamon fills the air, wrapping around me like a comforting hug. Baking this bread feels like a celebration of simple pleasures — the joy of creating something delicious from scratch. Each slice holds a treasure trove of sweetness, offering a delightful balance between the tang of sourdough and the warmth of cinnamon and brown sugar.

Sourdough bread has always fascinated me. The way simple ingredients transform through fermentation into a loaf that is not only delicious but also full of character is magical. This specific recipe, with its layers of brown sugar and cinnamon, elevates the average sourdough to something extraordinary. It typically becomes the centerpiece of our brunch gatherings, allowing everyone to break bread together and create lasting memories.

The process might seem daunting, but the beauty of baking lies in the journey. This cinnamon brown sugar sourdough bread turns the kitchen into a place of creativity and love. Each step brings you closer to a mouthwatering creation that’s worth every ounce of effort. Get ready to embark on this delightful baking adventure, where the end result is a loaf that promises to impress.

Cinnamon Brown Sugar Sourdough Bread Fundamentals

Fundamentals

The fundamentals of sourdough baking start with understanding the key ingredients. In this recipe, you’ll find water, an active sourdough starter, granulated sugar, unbleached all-purpose flour, and kosher salt, along with the star ingredients — ground cinnamon and dark brown sugar.

Using an active sourdough starter is crucial. It should be bubbly and fed 8-10 hours prior to mixing your dough. This starter is the living yeast culture that will give your bread that signature tangy flavor. The warm water helps create the perfect environment for the starter to thrive, activating its leavening properties.

The unbleached flour serves as the backbone of your bread, providing the structure needed for a good rise. Kosher salt not only enhances flavor but also strengthens the gluten network in the dough, helping in achieving the perfect texture. Granulated sugar adds a hint of sweetness, while cinnamon and dark brown sugar layer in rich flavors that make each bite irresistible.

Preparation/Setup

Preparing to bake this cinnamon brown sugar sourdough bread involves gathering your ingredients and tools. You will need measuring cups and spoons, a large mixing bowl, a bench scraper, and a Dutch oven for baking. Make sure you also have some clean hands and a surface to work on.

Start by measuring out 350g of warm water at 85℉. The temperature is essential; it encourages the fermentation process without killing the live cultures in the sourdough starter. Next, weigh out 100g of the active starter and 25g of granulated sugar.

You’ll also want to prepare 500g of unbleached all-purpose flour and 11g of kosher salt. For layering, you’ll need 2 tablespoons of ground cinnamon and 135g of dark brown sugar. Once everything is ready, you can dive into the dough-making process.

Ingredients

• Water: 350 g, warmed to 85℉
• Active Sourdough Starter: 100 g (fed 8-10 hours prior)
• Granulated Sugar: 25 g
• Unbleached All-Purpose Flour: 500 g
• Kosher Salt: 11 g (I use Morton’s)
• Ground Cinnamon: 2 tablespoons (for layering)
• Dark Brown Sugar: 135 g (for layering)

Directions

1. In a large mixing bowl, combine the warm water and active sourdough starter. Use a whisk or Danish dough whisk to dissolve the starter into the water.
2. Add the 25 g of granulated sugar to the mixture and whisk thoroughly to incorporate.
3. Next, add the unbleached flour to the bowl. Use a wooden spoon or Danish dough whisk to mix until it becomes too thick to stir.
4. Use clean hands to bring the shaggy dough together. A bench scraper can help scrape excess dough off your hands and back into the bowl.
5. Scrape down the sides of the bowl, then sprinkle the kosher salt on top of the dough.
6. Cover the bowl with plastic wrap or a clean disposable shower cap. Allow the dough to rest at room temperature for 30 minutes.
7. After the rest, use damp hands to pinched the salt into the dough and bring it into a round shape.
8. Cover the dough again and let it rest for another 30 minutes.
9. For the stretch and fold, remove the cover and gently stretch one side of the dough, folding it over itself. Rotate the bowl 90° and repeat until all sides are folded over.
10. Flip the dough upside down in the bowl, cover, and rest for another 30 minutes. Repeat this process two more times, letting the dough bulk ferment for 3-4 hours or until puffy and doubled in size.

Layering and Shaping the Dough

Technique

Once the dough has risen sufficiently, it’s time to shape it. Lightly flour your work surface and pour the dough out. Gently stretch the dough into a large rectangle, approximately 10"x15". Generously sprinkle across the surface with ground cinnamon, leaving a ½” border.

Then, add 2 tablespoons of dark brown sugar, pressing it lightly into the dough. This step infuses the bread with sweetness that contrasts beautifully with the tang of the sourdough. Fold the top one-third of the rectangle down into the center, add more brown sugar and cinnamon, then fold the bottom third over this layer, mimicking a letter fold.

Ensure the flavor layers stay intact, patting down gently to keep everything in place. Carefully roll the dough from one side to the other, enclosing the cinnamon and sugar in a tight roll. Shape the dough into a round boule by gently pushing and pulling it with your hands, forming a rounded loaf.

Tips/Tricks

To prevent any leaks during proofing, line your proofing basket with a tea towel and dust it generously with flour or rice flour. Place the shaped loaf into the basket, cover it with a disposable shower cap or plastic bag to keep it from drying out, and let it proof in the fridge for 2-3 hours.

When you’re ready to bake, preheat a large Dutch oven to 450℉. Let it heat for an additional 25–30 minutes after reaching temperature to ensure even cooking. Removing it promptly once preheated keeps the heat consistent.

Perfecting Results

Perfecting Results

The key to perfect cinnamon brown sugar sourdough bread lies in the fermentation and baking process. Allow the dough to bulk ferment until it is nearly doubled, which develops flavor and texture. Avoid rushing through this step.

Carefully scoring the top of the loaf helps steam to escape during baking and prevents it from bursting during the bake. This small step allows a beautiful rise and shape that enhances the visual appeal of the finished loaf.

Another critical factor is the baking environment. Using a Dutch oven traps steam, creating a crispy crust while keeping the interior soft and fluffy. Opt for parchment paper to aid in transferring the dough safely into the preheated pot.

Troubleshooting/Variations

If your bread doesn’t rise as expected, consider a few troubleshooting tips. Check that your sourdough starter is active, bubbly, and well-fed. The temperature of both the water and the proofing environment can also impact the dough’s activity levels.

If you find that your dough is overly sticky, incorporate a little more flour during the mixing stage. However, over-kneading can lead to a denser loaf, so use a light hand when working with the dough.

For variations on flavor, consider adding chopped nuts or dried fruit during the layering stage. These additions will create texture and introduce new dimensions to each bite of your bread.

Serving & Storage

Serving/Presentation

The beauty of cinnamon brown sugar sourdough bread lies in its presentation and serving. Slice warm pieces to reveal the gorgeous swirls of sugar and cinnamon throughout. Serve the bread with butter or cream cheese to elevate the experience even more.

This bread also serves beautifully as a centerpiece for brunch gatherings or family breakfasts, inviting everyone to share in the warmth of homemade goodness.

Pairings/Storage

The delightful flavors of cinnamon brown sugar sourdough bread pair wonderfully with coffee or tea, making it an excellent choice for breakfast or an afternoon snack.

Store leftover bread in an airtight container or tightly wrapped in plastic to maintain freshness. Keeping it at room temperature ensures a good balance between soft interior and crunchy crust. For longer storage, consider freezing slices. This way, you can enjoy a piece of homemade delight whenever the mood strikes, simply popping it in the toaster for a quick warm-up.

By approaching the process with care and patience, you create not just a loaf of bread, but a cherished experience. The time spent crafting this cinnamon brown sugar sourdough will come through in the final result, satisfying not just hunger, but hearts as well.

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