why make this recipe

Cinnamon Brown Sugar Sourdough Bread is a delightful twist on traditional sourdough. Its sweet and spicy flavors make it an excellent choice for breakfast, an afternoon snack, or a cozy dessert. The combination of cinnamon and brown sugar offers a warm and aromatic experience that will fill your kitchen with a delicious smell while it bakes. Plus, making sourdough bread has a satisfying and rewarding process that helps you connect with your food. This recipe is perfect for beginners and experienced bakers alike, allowing everyone to enjoy the art of bread-making.

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 and whisk to thoroughly mix.
Add the unbleached flour to the mixing bowl and use a wooden spoon or Danish dough whisk to incorporate the flour. Once it becomes too thick to stir, use your clean hands to bring the dough together. It may seem shaggy, but that’s okay. You can 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.
Cover the bowl with plastic wrap or a clean disposable shower cap and let the dough rest at room temperature for 30 minutes.
After the first rest, use damp hands to thoroughly pinch the salt into the dough for a couple of minutes. Shape the dough into a round and cover it again. Let it rest for another 30 minutes.
Stretch and fold the dough: Remove the cover and gently stretch one side of the dough up, folding it over the ball. Rotate the bowl 90° and repeat until all sides have been folded. Flip the dough upside down back into the bowl, cover it, and let it rest for another 30 minutes.
Repeat this stretching and folding process two more times, allowing the dough to rest for 30 minutes in between. After the last stretch and fold, cover the dough one more time and let it bulk ferment at room temperature for 3-4 hours or until it’s puffy and nearly doubled in size.
Lightly flour your work surface and pour the risen dough out. Gently stretch it into a large rectangle, about 10×15". Generously sprinkle cinnamon over the dough, leaving a 1/2" border. Add 2 tablespoons of brown sugar on top and gently press it down.
Fold the top third of the dough down into the center and sprinkle more brown sugar and cinnamon, leaving a small border. Fold the bottom third over the top, like a letter fold, and sprinkle more cinnamon and sugar. Carefully roll up the dough to enclose the fillings and shape it into a round boule.
To prevent leaking, line your proofing basket with a tea towel and dust it with flour or rice flour. Place the shaped loaf into the proofing basket, cover it with a shower cap or plastic bag, and let it proof in the fridge for 2-3 hours.
Preheat your oven to 450℉, placing a large Dutch oven (with the lid on) in the middle rack. Once preheated, let it heat up for another 25-30 minutes. Remove the dough from the fridge while the oven preheats.
Using oven mitts, carefully take the Dutch oven out and remove the lid. Pour the dough onto a piece of parchment paper and score the top of the loaf to let steam escape. Lift the parchment with the dough and lower it into the hot pot. Put the lid back on and bake for 25 minutes.
After 25 minutes, take the lid off and bake for another 18-20 minutes until the crust is a deep golden brown or mahogany color. Remove the loaf from the Dutch oven and let it cool completely on a rack for at least 2 hours. Enjoy!

how to serve Cinnamon Brown Sugar Sourdough Bread

This Cinnamon Brown Sugar Sourdough Bread is fantastic served warm, slathered with butter and a drizzle of honey. It’s also great toasted or enjoyed plain. Pair it with a hot cup of coffee or a warm cup of tea for a perfect breakfast or snack.

how to store Cinnamon Brown Sugar Sourdough Bread

To store your bread, wrap it in a clean kitchen towel and place it in a bread box or a paper bag at room temperature. This helps retain moisture while preventing it from getting too soft. For longer storage, consider freezing slices. Just wrap them well in plastic wrap and then place them in a freezer bag.

tips to make Cinnamon Brown Sugar Sourdough Bread

Make sure your sourdough starter is well-fed and bubbly before using it.
Don’t rush the fermentation process; be patient to achieve a good rise.
When adding cinnamon and sugar for layering, feel free to adjust the amounts based on your taste preference.
Keeping your work surface lightly floured helps prevent sticking during shaping.

variation (if any)

You can customize this bread by adding nuts, raisins, or even apple pieces for a fruity variation. Feel free to experiment with different spices, like nutmeg or cardamom, to give it a unique flavor.

FAQs

1. Can I use all-purpose flour instead of unbleached flour?
Yes, all-purpose flour will work well in this recipe.

2. How do I know when my sourdough starter is ready to use?
Your starter should be bubbly and double in size within 8-10 hours after feeding. It should have a pleasant, slightly tangy smell.

3. What can I do if my dough isn’t rising?
Ensure that your environment is warm enough (around 75-80℉) and give it more time to rise. If your room is too cold, it can slow down the fermentation process.