Description
A delicious cinnamon swirl sourdough bread that perfectly combines tangy sourdough with warm cinnamon and sweet brown sugar.
Ingredients
- 15 g sourdough starter (active or discard)
- 75 g water
- 75 g unbleached bread flour (King Arthur)
- 325 g water
- 120 g active sourdough starter
- 10 g sea salt
- 400 g unbleached bread flour (King Arthur)
- 100 g whole wheat flour (Sunrise Flour Mills)
- 4 tbsp softened butter
- 1 tbsp cinnamon
- 5 tbsp brown sugar
- 2 tbsp bread flour
Instructions
- Feed your active sourdough starter by combining 15 g of starter with 75 g of water and 75 g of unbleached bread flour. Let sit for 6-8 hours.
- Mix 120 g of active starter with 325 g of water, 400 g of unbleached bread flour, 100 g of whole wheat flour, and 10 g of sea salt. Knead until smooth and elastic.
- Let the dough rise in a warm place for 4-5 hours.
- Prepare the filling by combining 1 tbsp cinnamon, 5 tbsp brown sugar, and 2 tbsp of bread flour.
- Roll out the dough into a rectangle, spread 4 tbsp of softened butter over the surface, and sprinkle the cinnamon-sugar mixture evenly over the dough.
- Roll the dough tightly, pinch the seam to seal, and shape it into a loaf.
- Place the loaf seam-side down in a greased pan, cover with a damp cloth, and let it cold retard in the refrigerator overnight.
- Preheat the oven to 450°F (232°C). Score the top of the loaf and bake for 30-35 minutes until golden brown.
Notes
Allow sufficient time for rising to develop the best flavors and texture. Experiment with different fillings for variety.
