Description
This delicious cinnamon swirl sourdough bread is made with a combination of active sourdough starter, honey, and brown sugar, creating a delightful flavor and texture.
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
- 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 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. Pinch the final seam firmly closed and 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.
- Preheat oven to 375°F. Bake for 40–45 minutes, tenting loosely with foil during the last 10 minutes if browning too quickly. Internal temperature should reach 200–202°F.
- Cool in pan for 10–15 minutes, then remove to a wire rack and cool completely before slicing.
Notes
- If you prefer not to use a mixer, see notes for bowl method.
- For the poke test: 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’s safer to bake slightly underproofed than overproofed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Sugar: 8 grams
- Sodium: 140 milligrams
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 44 grams
- Fiber: 2 grams
- Protein: 2 grams
- Cholesterol: 0 milligrams