Description
This sourdough cinnamon swirl bread is a delightful treat, perfect for breakfast or as a snack, featuring a rich, sweet cinnamon filling.
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.
- 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.
- 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.
- 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 (may take 3–5 hours).
- Gently press the dough to perform the poke test for readiness.
- Preheat the oven to 375°F and bake for 40–45 minutes, tenting with foil if browning too quickly.
- Cool in the 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 a more defined swirl, roll the dough slightly longer (up to 20 inches) while keeping the width consistent with the pan.
- It is safer to bake slightly underproofed than overproofed.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12 grams
- Sodium: 200 mg
- Fat: 5 grams
- Saturated Fat: 0.5 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 0 mg