Description
A warm loaf of cinnamon brown sugar sourdough bread with a delightful balance of sweetness and tang.
Ingredients
- 350 g warm water at 85℉
- 100 g active sourdough starter (fed 8-10 hours prior)
- 25 g granulated sugar
- 500 g unbleached all-purpose flour
- 11 g kosher salt
- 2 tablespoons ground cinnamon
- 135 g dark brown sugar
Instructions
- In a large mixing bowl, combine warm water and active sourdough starter; whisk to dissolve.
- Add granulated sugar and whisk thoroughly.
- Add unbleached flour and mix until too thick to stir.
- Bring the shaggy dough together with clean hands.
- Sprinkle kosher salt on top of the dough, cover, and rest for 30 minutes.
- Pinch salt into the dough and shape into a round; cover and rest for another 30 minutes.
- Perform stretch and fold, rotating the bowl until all sides are folded; bulk ferment for 3-4 hours until puffy.
- Shape the dough on a floured surface and layer with cinnamon and brown sugar; roll and shape into a boule.
- Let proof in a lined basket for 2-3 hours in the fridge.
- Preheat a Dutch oven to 450℉ and bake the bread for perfect results.
Notes
For best results, ensure your sourdough starter is active and perform proper fermentation steps.
