Description
This sourdough cinnamon swirl bread is rich, soft, and perfect for breakfast or a snack. Enjoy the delightful swirl of cinnamon and sugar in every slice!
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.
- 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; 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 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 (3–5 hours).
- Preheat oven to 375°F. Bake for 40–45 minutes. Tent loosely with foil during the last 10 minutes if browning too quickly.
- Cool in pan for 10–15 minutes, then remove to a wire rack and cool completely before slicing.
Notes
- For strong gluten development, the stand mixer method is recommended.
- If you prefer the bowl method, refer to notes.
- Be careful during the poke test to ensure correct proofing level.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 7 grams
- Sodium: 110 milligrams
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 0 milligrams