Sourdough Cinnamon Sugar Bread
This sourdough cinnamon sugar bread is a soft, naturally fermented artisan loaf swirled with layers of warm cinnamon and brown sugar for the perfect balance of tangy and sweet. Baked in a Dutch oven for a crisp crust and tender crumb, this homemade sourdough loaf is perfect for breakfast, brunch, or a cozy treat with butter.
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Servings: 10 slices
Equipment
- Dutch oven
- dough whisk
- bread sling or parchment paper
Ingredients
- 125 g active sourdough starter ½ cup
- 330 g water 1⅓ cups
- 500 g bread flour about 4 cups
- 10 g salt 1¾ teaspoons
- 8 g ground cinnamon 1.5 tablespoons
- 60 g brown sugar ¼ cup
- 3 g bread flour or all-purpose flour 1 teaspoon, this is optional to add with the cinnamon sugar mixture to act as a stabilizer to help prevent leaking.
Instructions
Mix the Dough
- In a large mixing bowl, combine the sourdough starter, water, bread flour, and salt. Mix until no dry flour remains and a shaggy dough forms. Cover the bowl and allow the dough to rest for 30 minutes.
Stretch and Fold
- After the rest period, begin strengthening the dough with stretch and folds. Perform 3–4 sets, spacing them about 30 minutes apart. To do this, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all sides.
Bulk Fermentation
- After completing the stretch and folds, cover the dough and allow it to continue bulk fermenting at room temperature until it has risen and looks puffy and airy. Total bulk fermentation time is typically 4–6 hours, depending on the temperature of your kitchen.
Prepare the Cinnamon Sugar Filling
- In a small bowl, mix together the ground cinnamon and brown sugar until well combined. You can add the 1 teaspoon of flour here as well (optional). This helps prevent the mixture from turning into a syrup that leaks.
Shape with Cinnamon Sugar Layers
- Turn the dough onto a lightly floured surface and gently stretch it into a large rectangle.
- Sprinkle a little over half of the cinnamon sugar mixture evenly over the dough, leaving about 1 inch around the outer edges. Keeping the filling away from the edges helps prevent it from leaking out during baking.
- Fold one-third of the dough toward the center of the rectangle. Sprinkle half of the remaining cinnamon sugar mixture over the folded dough, again leaving space around the edges.
- Fold the remaining third of the dough over the top and sprinkle with the rest of the cinnamon sugar mixture.
- Starting from one end, gently roll the dough into a loaf shape. Pinch the seams along the sides to seal.
- Next, tighten the dough by placing your hands around it and gently pushing the dough away from you and pulling it back toward you in a circular motion to create a tight ball. Be careful not to tear the dough.
Cold Ferment
- Place the dough seam side up into a well-floured banneton basket. Cover and transfer to the refrigerator to cold ferment for 8–24 hours.
Preheat the Oven
- The next day, place your Dutch oven in the oven and preheat to 450°F (232°C) for 30–60 minutes.
Score and Bake
- Turn the dough seam side down onto parchment paper or a bread sling. (Using both is helpful in case any cinnamon sugar leaks out during baking.)
- Score the top of the loaf with a sharp blade or bread lame.
- Carefully transfer the dough into the hot Dutch oven.
Bake:
- 30 minutes covered
- 15 minutes uncovered
- The bread is done when the crust is deep golden brown and the internal temperature reaches about 205°F (96°C).
Cool Before Slicing
- Transfer the loaf to a wire rack and allow it to cool for about 1 hour before slicing and serving.
Notes
Storage:
Room Temperature: Keep the cooled bread in a bread bag or loosely wrapped in a clean kitchen towel for 1–2 days to maintain crust texture.
Freezer: Slice the loaf, wrap tightly in plastic wrap or foil, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
Reheating: Warm slices in a toaster or oven at 350°F (175°C) for 5–10 minutes to refresh the crust and flavor.
Nutrition
Serving: 1slice | Calories: 217kcal | Carbohydrates: 45g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 392mg | Potassium: 62mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg
Calories: 217kcal
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