Sourdough Cinnamon Sugar Bread

The aroma of freshly baked bread often takes me back to snuggly Sunday mornings around the kitchen table. As a child, I watched my grandmother create beautiful loaves of bread, her hands dancing through flour and water. Now, I replicate that joy with my own spin—Sourdough Cinnamon Sugar Bread. This delightful treat emerged from a desire to merge hearty sourdough with sweet, warm cinnamon sugar, creating a loaf that is both comforting and satisfying.

Biting into warm, spiced bread reminds me of cozy gatherings and laughter shared over steaming cups of coffee. Sourdough offers a tangy depth that harmonizes beautifully with the sweetness of cinnamon sugar. Every slice provides a fuzzy warmth, echoing the familial love infused into every loaf. Baking this sourdough treat fulfills not just a craving but also taps into a tradition, celebrating the balance between flavors and memories. Each time I prepare this recipe, it transports me back to those joyful mornings, inviting a wave of nostalgia.

Understanding Sourdough Cinnamon Sugar Bread

Fundamentals

Sourdough Cinnamon Sugar Bread showcases the incredible potential crowdsourced from simple ingredients. The foundation lies in the combination of bread flour and all-purpose flour, which strikes the perfect balance between structure and tenderness. The sourdough starter brings natural fermentation, producing flavor and a beautiful rise.

This bread requires water, sugar, oil, cinnamon, and light brown sugar, coming together to create a wonderfully fragrant filling. Each element plays a vital role in contributing to the unique texture and taste that distinguishes this loaf.

Preparation Setup

Start by selecting a large mixing bowl, which allows enough room for the dough to expand during the fermentation process. Gathering all ingredients beforehand streamlines the experience, making the process more enjoyable and less hectic.

Always ensure your sourdough starter is active and bubbly; this guarantees a successful rise. As you mix the ingredients, pay attention to the dough’s consistency. A shaggy, sticky texture signals the hydration of all the flour. This initial mingling fosters the bond necessary for gluten development.

Ingredients

• 220 grams water
• 175 grams bread flour
• 175 grams all-purpose flour (plus 12 grams for shaping)
• 110 grams active sourdough starter
• 20 grams sugar
• 10 grams neutral oil
• 7 grams salt
• 12 grams ground cinnamon
• 65 grams light brown sugar
• Splash of heavy cream or milk (optional for brushing)

This array of ingredients infuses the bread with depth and character. The balance of flours maintains structure while the cinnamon and sugar filling envelops the taste buds in warmth and sweetness.

Directions

Combine all dough ingredients in the large mixing bowl. Use a spoon or your hands to encourage the flour’s hydration, ensuring no dry patches remain. The dough will feel shaggy and sticky—this is completely acceptable. Cover the bowl with a damp towel and allow it to rest for 30 minutes. This rest period enables the flour to absorb the water, initiating gluten development.

After this resting time, perform 2-3 sets of stretch and folds. Grasp a section of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this on all four sides. The dough will gradually transform into a smoother and stronger mass.

Once you finish the stretch and folds, cover the bowl once more to retain moisture. Allow the dough to bulk ferment at room temperature until it nearly doubles in size and appears puffy. This process generally requires about 6 hours, but timing can vary based on kitchen temperature.

After the bulk ferment, refrigerate the dough for at least 2 hours. This chilling period enhances flavor and eases the dough handling process.

Prepare the cinnamon sugar filling by mixing ground cinnamon and light brown sugar in a small bowl. On a lightly floured surface, shape the dough into a rectangle. Lightly brush the surface with heavy cream or a milk/water combination. Sprinkle 2/3 of the filling over the dough while leaving a slight border around the edges.

Next, fold the dough—bring the short sides towards the center, overlapping them slightly. Sprinkle the remaining filling over this folded dough. Roll it up tightly from one short end, crafting a dough log.

Position the log seam-side down in your parchment-lined loaf pan to begin its second rise. This proofing imparts the final shape and texture, typically taking 2-4 hours at room temperature. For a tangier outcome, consider an overnight cold proof instead.

Preheat your oven to 400°F (200°C). Meanwhile, place a cast iron pan or oven-safe dish filled with water on the oven’s bottom to create steam during baking. This steam significantly enhances the crust’s quality.

When ready, make a shallow cut lengthwise down the center of the risen dough using a sharp knife or a razor blade. This scoring aids in even expansion while baking. Brush the top with a bit more cream or milk to promote a lovely color while it bakes.

Loosely cover the loaf pan with aluminum foil to keep the moisture inside. Bake for about 50 minutes, removing the foil for the last 10 minutes to achieve an inviting golden-brown crust.

Finally, let the baked loaf cool on a wire rack. Practice patience; waiting until it cools ensures the best flavor and texture when slicing into this delicious bread.

Mastering Sourdough Cinnamon Sugar Bread

Technique

Baking Sourdough Cinnamon Sugar Bread is about technique. During initial mixing, focus on integrating all ingredients thoroughly. Expect sticky, shaggy dough at first; that’s a good sign! The aim is to develop gluten through stretch and folds, which significantly elevates the dough’s strength.

Monitoring temperature becomes crucial as fermentation progresses. Warmer temperatures hasten the process, while cooler temperatures can extend it, allowing for deeper flavor development.

Tips and Tricks

Use a scale for precise measurements, ensuring consistent results each time. When shaping, maintain a light touch with flour to prevent over-flouring. The goal is to keep the dough sticky enough to result in a soft texture after baking.

When applying the cinnamon sugar filling, be even but avoid overstuffing, or it may leak out during the baking process. Keeping a border while layering helps maintain a solid structure.

Perfecting the Results

Troubleshooting and Variations

Sometimes, the bread may not rise as expected. If the dough doesn’t double in size, assess the starter’s activity; an inactive starter may require a more mature culture.

Variations abound! Consider adding nuts, raisins, or even a swirl of caramel for added flavor dimensions. Adjust sugar levels to suit individual taste—more sweetness for dessert lovers or less for breakfast aficionados.

Serving and Presentation

Upon completing your Sourdough Cinnamon Sugar Bread, you’ll want to present it beautifully. Slice the loaf showcasing the swirls of cinnamon and sugar.

Consider serving with a dollop of butter or a spread of cream cheese to elevate the experience. This bread makes a delightful centerpiece for brunch or a cozy evening treat.

Pairings and Storage

This cinnamon bread pairs wonderfully with coffee, herbal teas, or a glass of cold milk, making it a versatile treat for any time of day. Store leftovers in an airtight container at room temperature for up to three days to keep the texture delightful. If desired, freeze slices for longer storage while ensuring a fresh slice on-demand.

Conclusion

The journey towards Sourdough Cinnamon Sugar Bread takes skill and patience, rewarding you with a sweet, aromatic loaf. The rich flavors remind us of cozy mornings, bringing people together through delightful culinary experiences. Engaging in this baking endeavor creates not only a dish to savor but also cherished moments steeped in warmth and companionship. Embrace the simplicity and joy of baking today, and enjoy each bite of this luscious bread!

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