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Cinnamon Swirl Sourdough Bread

Cinnamon Swirl Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 100g active sourdough starter (100% hydration)
  • 500g bread flour
  • 350g water, room temperature
  • 10g fine sea salt
  • 30g unsalted butter, melted and cooled slightly
  • 50g unsalted butter, softened
  • 100g light brown sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp all-purpose flour

Method
 

  1. Mix 500g bread flour and 350g water, cover, and rest 30 minutes. Add 100g starter and 10g salt, fold to combine, then work in 30g melted butter. Cover and rest 30 minutes.
  2. Do 4 sets of stretch and folds, one every 30 minutes. Let dough bulk ferment until puffy and increased by 50%, about 2 to 3 more hours.
  3. On a floured surface, stretch dough to a 12x16-inch rectangle. Spread 50g softened butter over, leaving a border. Mix brown sugar, cinnamon, and 1 tbsp flour, sprinkle over butter, and roll tightly from the short side. Place seam side down in a greased 9x5-inch loaf pan.
  4. Cover and refrigerate 8 to 12 hours for a cold proof. The dough should look slightly domed.
  5. Preheat oven to 375°F (190°C). Bake 45 to 50 minutes until deep golden and center reaches 190°F (88°C). Cool 10 minutes in pan, then turn out, slice, and serve.

Notes

Bulk fermentation time varies with kitchen temperature. In a warm kitchen the dough may be ready sooner, so watch for the volume increase rather than the clock. The overnight cold proof builds flavor and lets you bake fresh in the morning, but you can proof at room temperature for 2 to 3 hours if you prefer to bake the same day.