why make this recipe
Cinnamon Brown Sugar Sourdough Bread is a delicious twist on traditional sourdough. The sweet and spicy flavors of brown sugar and cinnamon create a cozy aroma and taste that make this bread perfect for breakfast, snacks, or any time you want something special. Its soft and fluffy texture, combined with the slight tang from the sourdough, makes it irresistible. You can also enjoy it toasted with butter or paired with your favorite spreads.
how to make Cinnamon Brown Sugar Sourdough Bread
Ingredients :
- 350 g water, warmed to 85℉
- 100 g active sourdough starter (fed 8-10 hours prior, and bubbly)
- 25 g granulated sugar
- 500 g unbleached all-purpose flour
- 11 g kosher salt (I use Morton’s)
- 2 tablespoons ground cinnamon (approximately, for layering in)
- 2/3 cup, 135 g dark brown sugar (for layering in)
Directions :
- In a large mixing bowl, combine the warm water and active sourdough starter. Use a whisk or Danish dough whisk to dissolve the sourdough starter into the water.
- Add the 25 g of granulated sugar to the mixture, and whisk to thoroughly incorporate it.
- Add the unbleached flour to the mixing bowl, and use a wooden spoon or Danish dough whisk to mix it in. When the dough becomes too thick to stir, use your clean hands to bring it together. The dough will be shaggy, which is normal. Use a bench scraper to scrape the excess dough off your hands and back into the bowl. Scrape down the sides of the bowl and sprinkle the kosher salt on top of the dough.
- Cover the bowl with plastic wrap or a clean disposable shower cap, and let it rest at room temperature for 30 minutes.
- After 30 minutes, use damp hands to pinch the salt into the dough for a couple of minutes. Shape the dough into a round ball, cover it again, and let it rest for another 30 minutes.
- Stretch and fold the dough: Remove the bowl cover, gently stretch one side of the dough up, and fold it over the ball. Rotate the bowl 90°, stretch the next side up, and fold it over. Continue this until all sides have been stretched and folded. Lift the dough and flip it upside down back into the bowl. Cover and let it rest for another 30 minutes.
- Repeat this stretching and folding process two more times every 30 minutes. After the last stretch and fold, cover the dough and let it bulk ferment at room temperature for 3-4 hours, or until it is puffy and almost doubled in size, with small air bubbles on the surface.
- Very lightly flour your work surface and pour the risen dough onto it. Gently stretch the dough into a large rectangle, about 10×15 inches. Generously sprinkle the surface with cinnamon, leaving a 1/2-inch border. Next, sprinkle 2 tablespoons of brown sugar on top of the cinnamon and press it down gently with your palms.
- Fold the top 1/3 of the dough down into the center. Sprinkle more brown sugar and cinnamon on it. Fold the bottom 1/3 of dough over the other two layers, like a letter fold. Add more cinnamon and brown sugar, patting it gently into the dough.
- Carefully roll up the dough to enclose the brown sugar and cinnamon, shaping it into a round boule. Since the syrupy brown sugar may leak while proofing, line your proofing basket with a tea towel and dust it generously with flour or rice flour.
- Place the shaped loaf into the prepared proofing basket, cover it with a clean disposable shower cap or place it in a plastic bag, and let it proof in the fridge for 2-3 hours.
- Preheat your oven to 450℉ with a large Dutch oven (with the lid on) inside. Let it heat for 25-30 minutes.
- Remove the dough from the fridge as the oven preheats. Using oven mitts, carefully remove the Dutch oven from the oven and take off the lid. Gently pour the dough onto a piece of parchment paper and score the top to release steam. Lift the parchment with the dough and lower it into the preheated pot. Place the lid on and return it to the oven. Bake for 25 minutes.
- After 25 minutes, remove the lid and bake for another 18-20 minutes until the crust is deeply golden brown. Remove the loaf from the Dutch oven and cool completely on a baking rack for at least 2 hours. Enjoy!
how to serve Cinnamon Brown Sugar Sourdough Bread
Serve this delicious bread warm, straight from the oven, sliced thick. It’s wonderful on its own or spread with butter, cream cheese, or any of your favorite spreads. You can also toast it for breakfast or as a snack, enjoying the sweet smell and taste of cinnamon and brown sugar in every bite.
how to store Cinnamon Brown Sugar Sourdough Bread
To keep your bread fresh, store it in a brown paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it. This bread can stay good in the freezer for up to 3 months. Just remember to thaw it at room temperature before enjoying!
tips to make Cinnamon Brown Sugar Sourdough Bread
- Make sure your sourdough starter is active and bubbly before use for the best results.
- Don’t rush the fermentation process; the longer it has to rise, the better the flavor and texture will be.
- When adding cinnamon and brown sugar, be generous for that delightful flavor experience.
- Use a sharp knife or lame for scoring the dough to ensure a good rise and shape.
variation
You can customize this bread by mixing in nuts, raisins, or even apples for added flavor and texture. Experiment with different spices, such as nutmeg or cardamom, for a unique twist.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, unbleached all-purpose flour works perfectly fine for this recipe.
2. What if my dough doesn’t rise?
Ensure your sourdough starter is active and bubbly. It’s crucial for a good rise. If your room is too cold, consider placing the dough in a warmer spot.
3. How can I tell when the bread is done baking?
The bread should have a deeply golden brown crust. You can also tap the bottom of the loaf; it should sound hollow when it’s fully baked.
Cinnamon Brown Sugar Sourdough Bread
Ingredients
Method
- In a large mixing bowl, combine the warm water and active sourdough starter. Use a whisk to dissolve the starter into the water.
- Add the granulated sugar to the mixture, and whisk to incorporate it.
- Add the unbleached flour to the mixing bowl, and mix it with a wooden spoon. Use your hands to bring it together when the dough becomes thick.
- Scrape the excess dough off your hands and the sides of the bowl. Sprinkle the kosher salt on top of the dough.
- Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
- After resting, use damp hands to pinch the salt into the dough for a couple of minutes. Shape the dough into a round ball, cover, and rest for another 30 minutes.
- Stretch and fold the dough by gently lifting one side and folding it over the ball. Rotate the bowl and repeat for all sides.
- Cover and let it rest for another 30 minutes. Repeat the stretch and fold process two more times every 30 minutes.
- Cover the dough and let it bulk ferment at room temperature for 3-4 hours, until puffy and almost doubled in size.
- Lightly flour your work surface, pour the risen dough onto it, and stretch it into a large rectangle. Generously sprinkle with cinnamon and brown sugar.
- Fold the top 1/3 of the dough down into the center, sprinkle more brown sugar and cinnamon, then fold the bottom 1/3 over the top. Roll up the dough to enclose the filling.
- Place the shaped loaf into a proofing basket lined with a tea towel and dusted with flour. Cover and let it proof in the fridge for 2-3 hours.
- Preheat your oven to 450℉ with a large Dutch oven inside for 25-30 minutes.
- Remove the dough from the fridge, score the top, and carefully place it in the preheated pot. Cover and bake for 25 minutes.
- Remove the lid and bake for another 18-20 minutes until the crust is golden brown. Cool on a baking rack for 2 hours before slicing.