Description
This Sourdough Cinnamon Swirl Bread features a deliciously soft texture and a sweet cinnamon filling, perfect for breakfast or a snack.
Ingredients
Scale
- 230 grams water
- 80 grams active sourdough starter (100% hydration, recently fed)
- 20 grams honey (1 tablespoon)
- 20 grams neutral oil (such as avocado oil)
- 400 grams all-purpose flour
- 8 grams fine sea salt (about 1 1/3 teaspoons)
- 1 large egg white
- 65 grams brown sugar (1/3 cup packed)
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon all-purpose flour
Instructions
- Mixing the Dough: In the bowl of a stand mixer, whisk together the water, starter, honey, and oil. Add the flour and salt and mix until no dry flour remains.
- Fit with a dough hook and mix on low speed for 3–4 minutes until the dough becomes smooth and elastic. The dough should pull slightly from the sides but still feel soft and slightly tacky.
- Transfer to a lightly greased bowl and cover. Rest for 20–30 minutes.
- Perform 1–2 sets of stretch and folds spaced 20–30 minutes apart. Fewer folds are needed since the mixer has already developed gluten.
- Bulk Fermentation: Let the dough rise at 68–72°F until it increases about 50–60% in volume and looks puffy with small bubbles along the sides. The dough should feel lighter and elastic when gently lifted.
- Shaping: Lightly grease a 9×5 loaf pan. Turn the dough onto a lightly floured surface and rest for 10 minutes.
- Roll into a rectangle approximately 8 inches wide (the width of your loaf pan) and 16–18 inches long.
- Brush evenly with egg white.
- Mix brown sugar, cinnamon, and flour and sprinkle evenly, leaving a ½-inch border along one long edge.
- Starting from the long edge opposite the clean border, roll tightly into a log, gently tucking and pinching the edges inward to prevent leakage. Pinch the final seam closed and place seam-side down in the pan.
- Final Proof: Cover and proof at 68–72°F until the dough rises to level with or just slightly above the rim of the pan. This may take 3–5 hours, depending on the temperature.
- Poke Test: Gently press the dough with a fingertip. If it springs back immediately = underproofed. If it springs back slowly and leaves a slight indentation = ready. If it collapses and stays indented = overproofed.
- It is safer to bake slightly underproofed than overproofed.
- Bake: Preheat oven to 375°F. Bake for 40–45 minutes. Tent loosely with foil during the last 10 minutes if browning too quickly. The internal temperature should reach 200–202°F.
- Cool in the pan for 10–15 minutes, then remove to a wire rack and cool completely before slicing.
Notes
- For a bowl method, combine ingredients in a large bowl and mix by hand until incorporated.
- Adjust proofing time as necessary based on temperature in your kitchen.
- Tent the bread if it appears to brown too quickly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10 grams
- Sodium: 150 milligrams
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 0 milligrams