Description
A delightful cinnamon sugar sourdough bread that combines the tangy notes of sourdough with the sweet warmth of cinnamon and sugar.
Ingredients
- 1 ¼ cups + 2 tablespoons (330 grams) warm water (80-90℉)
- ½ cup (100 grams) active sourdough starter
- 4 cups + 3 tablespoons (500 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon all-purpose or bread flour
- 2 teaspoons ground cinnamon (plus more for dusting)
- Rice flour (for dusting proofing basket)
- 2 ice cubes (for steam)
Instructions
- Feed your sourdough starter 6–12 hours before beginning to ensure it’s active and bubbly.
- In a large mixing bowl, whisk together warm water and the active sourdough starter.
- Add the bread flour and kosher salt, mixing until a rough dough forms. Cover and let rest for 20 minutes.
- With lightly damp hands, perform one set of stretch-and-folds. Lift one edge, stretch it, and fold it over to the opposite side. Rotate the bowl 90° and repeat around all four sides. Gather the dough into a ball and return it seam-side down to the bowl. Cover and rest for 20 minutes. Repeat this stretching process three more times, resting between sets.
- Cover the bowl and allow the dough to rise at room temperature until doubled and bubbly, which may take anywhere from 4 to 12 hours depending on your kitchen conditions.
- In a small bowl, mix together the granulated sugar, all-purpose flour, and ground cinnamon.
- Turn the dough out onto a lightly floured surface and stretch it gently into a rectangle. Sprinkle half the cinnamon sugar mixture over the surface. Fold one long edge toward the center, add ¼ of the cinnamon sugar mixture, and then fold over the opposite edge. Add the remaining sugar mixture before folding the short edges inward, like a letter. Flip the seam side down and gently round into a ball.
- Place the dough seam-side up in a rice flour-dusted proofing basket. Cover and refrigerate overnight for 12–16 hours.
- The next day, preheat your oven to 450°F with a Dutch oven inside.
- Once heated, flip the dough onto parchment or a bread sling, score the top, and carefully transfer it to the hot Dutch oven. Add in 2 ice cubes for steam, cover quickly, and bake for 40 minutes. Uncover and bake for an additional 5–10 minutes.
- Let the bread cool on a wire rack for at least 2 hours before slicing.
Notes
Experiment with the ratio of cinnamon to sugar and consider adding nuts or raisins for variations.
