Cinnamon Sugar Sourdough Bread
Learn how to make cinnamon sugar sourdough bread from scratch! This soft, sweet swirl loaf is perfect for breakfast or a cozy afternoon treat.
Equipment
- mixing bowl
- kitchen scale
- sourdough starter
- Bench scraper
- Dough whisk or wooden spoon
- 2 loaf pans
- Cooling rack
Ingredients
- 325 grams water Divided into 585 grams water and 50 grams water
- 125 grams active sourdough starter
- 450 grams all-purpose flour
- 10 grams salt
Cinnamon Sugar Mixture Filling
- ¼ cup sugar
- 1.5 tablespoons cinnamon
- 1 egg white
Instructions
- Step 1: Make sure you have active sourdough starter ready to bake with. You need 125 grams of active starter for this recipe.
- Step 2: In a large bowl, mix 300 grams of filtered water, 125 grams of active sourdough starter, and 20 grams honey. Lightly mix, and then add 450 grams of all-purpose, unbleached flour. Mix this well and let sit for 30 minutes
- Step 3: Now add 10 grams of salt and 25 grams of warm water to your dough. I like to pre-mix these in a small bowl, and then add to make sure it gets well incorporated. Pinch into your dough to make sure it’s all mixed in.
- Step 4: Now you will set a timer for 3 minutes and knead your dough in the bowl for this time. This little knead will will your dough develop gluten, and make the consistency so perfect. Now cover and let sit for 30 minutes.
- Step 5: Next, you will start your 4 rounds of stretch and folds every 30 minutes. Then you will let your dough rise in a warm place and long ferment until doubled. This is your bulk fermentation (first rise), and will usually take about 4 hours but will depend on the temperature of your home.
- Step 6: After your dough has doubled, it’s ready! Empty the dough out onto a lightly floured work surface. Roll it out into a rectangle. Get your egg white and lightly whisk it. You will use a baster to coat the top of your dough with the egg white. Now mix up your cinnamon and sugar. Sprinkle it lightly over the egg white.
- Step 7: Now you will tuck in the sides and gently roll up your dough into a tradition loaf shape. Place into a lightly oiled loaf pan, seam side down. Tie a small plastic bag over your loaf pan to hold in moisture during this second rise. Place it in the refrigerator overnight (or for a minimum of two hours).
- Step 8: The next day, pre heat your oven to 375 °F and pull out your loaf pan from the refrigerator. Bake for 45 minutes until golden brown.
- Step 9: Once your bread is done baking, pull it out and slather with unsalted butter. Cool for 5 minutes in the pan, and then flip them out and let finish cooling on a cooling rack for best results.
Notes
- This will make the best sourdough French toast you ever had!