Description
A delightful loaf of bread merging hearty sourdough with sweet and warm cinnamon sugar, perfect for cozy gatherings.
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)
Instructions
- Combine all dough ingredients in a large mixing bowl and mix until no dry patches remain.
- Cover the bowl with a damp towel and allow it to rest for 30 minutes.
- Perform 2-3 sets of stretch and folds, rotating the bowl after each stretch.
- Cover the bowl again and allow the dough to bulk ferment until nearly doubled in size, about 6 hours.
- Refrigerate the dough for at least 2 hours.
- Prepare the cinnamon sugar filling by mixing ground cinnamon and light brown sugar in a small bowl.
- Shape the dough into a rectangle on a lightly floured surface and brush with heavy cream or milk.
- Sprinkle 2/3 of the cinnamon sugar filling over the dough, leaving a slight border.
- Fold the dough and sprinkle the remaining filling over it.
- Roll the dough up tightly from one short end and place seam-side down in a parchment-lined loaf pan.
- Let it rise for 2-4 hours or overnight for a cold proof.
- Preheat the oven to 400°F (200°C) with a pan of water on the bottom for steam.
- Score the risen dough and brush with more cream or milk.
- Bake for about 50 minutes, removing foil for the last 10 minutes of baking.
- Let the loaf cool on a wire rack before slicing.
Notes
Use a scale for precise measurements and maintain a light touch with flour when shaping to avoid over-flouring.
