Description
A comforting and sweet sourdough bread infused with cinnamon and brown sugar, perfect for toasting and enjoying with breakfast.
Ingredients
- 300 grams active sourdough starter (active and bubbly)
- 650 grams warm water
- 1000 grams bread flour
- 50 grams honey
- 40 grams olive oil or avocado oil
- 20 grams fine sea salt
- 1-2 teaspoons ground cinnamon
- 1/2 cup brown sugar (adjustable)
- 1 tbsp flour for dusting
Instructions
- In a large bowl, combine the active sourdough starter, warm water, and bread flour.
- Add the honey, olive oil, and salt, mixing thoroughly with a danish dough whisk or your hands until fully combined.
- Let the dough rest for one hour.
- Perform 3-4 sets of stretch and folds, spaced 20-30 minutes apart.
- Allow the dough to bulk ferment overnight for 6-8 hours or for the quicker method, 4-6 hours.
- In the morning, roll or stretch the dough into a rectangle.
- Sprinkle an even layer of the cinnamon sugar mixture, leaving a 1/4-inch area from the edges.
- Fold the dough in thirds, adding more cinnamon sugar to the top, then roll it up tightly.
- Pinch the ends and tuck them under, placing the dough seam-side down in a greased or parchment-lined loaf pan.
- Cover with a wet towel or plastic wrap, letting it proof until almost doubled.
- Preheat the oven to 400 degrees Fahrenheit.
- Make a few expansion cuts on top of the dough.
- Place in the oven for 35-40 minutes until golden brown.
- Remove from the oven and let cool on a wire rack.
Notes
Experiment with varying amounts of cinnamon and sugar to customize sweetness levels. For a stronger sour flavor, refrigerate the dough after the initial mixing.
