Description
A delicious loaf of sourdough cinnamon swirl bread, perfect for breakfast or dessert.
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 (packed, about 1/3 cup)
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon all-purpose flour
Instructions
- 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. Because the mixer has already developed gluten, fewer folds are needed.
- 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.
- 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; sprinkle evenly over the dough, leaving a ½-inch border along one long edge.
- Starting from the long edge opposite the clean border, roll tightly into a log. Pinch the edges inward to prevent cinnamon leakage, and pinch the final seam firmly closed. Place seam-side down in the pan.
- Cover and proof at 68–72°F until the dough rises to level with or just slightly above the rim of the pan, about 3–5 hours.
- To check, gently press the dough with a fingertip: If it springs back immediately = underproofed, if it leaves a slight indentation = ready, if it collapses = overproofed.
- Preheat the oven to 375°F. Bake for 40–45 minutes, tenting 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
- This can be made with a stand mixer for strong gluten development, but there is also a bowl method available if you prefer not to use a mixer.
- Be careful not to overproof the dough, as it can lead to collapsing during baking.
- For a more defined swirl, you can roll the dough slightly longer (up to 20 inches) while keeping the width consistent.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10 grams
- Sodium: 160 mg
- Fat: 6 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 5.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 29 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 0 mg