Cinnamon Sourdough Bread Recipe: A Sweet & Tangy Delight

Imagine waking up to the aroma of warm cinnamon and freshly baked bread. This isn’t just any bread; it’s a cinnamon sourdough, a delightful fusion of the tangy complexity of sourdough and the comforting sweetness of cinnamon. This recipe will guide you through creating a loaf that’s crusty on the outside, soft and chewy on the inside, and bursting with cinnamon-sugar swirls. Prepare to impress your family and friends (or just treat yourself!) with this irresistible homemade bread.

Why This Recipe Works

This recipe balances the science of sourdough with the art of flavor infusion. Here’s why it yields consistently delicious results:

• Hydration Level: The hydration (water content) is carefully calibrated to create a dough that’s easy to work with yet produces a wonderfully open crumb structure.
• Cinnamon Swirl Technique: The specific method for incorporating the cinnamon-sugar ensures even distribution and prevents the filling from burning during baking.
• Sourdough Tang: The natural fermentation process of sourdough adds a unique depth of flavor that complements the sweetness of the cinnamon. It’s not just sweet; it’s complex!
• Temperature Control: The recipe emphasizes the importance of temperature throughout the process, from mixing to proofing to baking, ensuring optimal yeast activity and gluten development.
• Baking Time and Temperature: The baking time and temperature are optimized to achieve a perfectly browned crust and a fully baked interior without drying out the bread.

Ingredients

• Sourdough Starter (active and bubbly): 100g
• Bread Flour: 400g
• Whole Wheat Flour: 100g (optional, adds flavor and texture)
• Water (lukewarm, about 85-90°F): 350g
• Salt: 10g
• Granulated Sugar: 50g
• Ground Cinnamon: 2 tablespoons
• Melted Butter: 2 tablespoons

Instructions

1. Autolyse (30 minutes): In a large bowl, combine the bread flour, whole wheat flour (if using), and water. Mix until just combined and no dry flour remains. Cover and let rest for 30 minutes. This allows the flour to fully hydrate, which improves gluten development.
2. Incorporate the Starter: Add the active sourdough starter to the autolysed dough. Mix thoroughly using your hands or a dough scraper until the starter is evenly distributed.
3. Add Salt and Sugar: Add the salt and 25g of the granulated sugar to the dough. Mix again until the salt and sugar are fully incorporated.
4. Bulk Fermentation (4-6 hours): Cover the bowl and let the dough bulk ferment at room temperature (around 70-75°F) for 4-6 hours. Perform stretch and folds every 30-60 minutes for the first 2-3 hours. This helps develop gluten strength and even out the dough temperature. To perform a stretch and fold, gently reach under one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process 3-4 times.
5. Prepare the Cinnamon-Sugar Filling: In a small bowl, combine the remaining 25g of granulated sugar and the 2 tablespoons of ground cinnamon.
6. Shape the Dough: Gently turn the dough out onto a lightly floured surface. Pat it into a rectangle, about 12×16 inches. Brush the melted butter evenly over the surface of the dough.
7. Add the Cinnamon-Sugar Swirl: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
8. Roll and Shape: Starting from one of the long sides, tightly roll the dough into a log. Pinch the seam to seal. Gently stretch the log to even it out.
9. Final Proof (12-16 hours): Place the shaped dough in a well-floured banneton basket or a bowl lined with a floured kitchen towel. Cover tightly and refrigerate for 12-16 hours (or up to 24 hours). This slow, cold proof develops flavor and strengthens the dough.
10. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. The Dutch oven creates a steamy environment that helps the bread rise beautifully and develop a crispy crust.
11. Score the Dough: Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton basket into the Dutch oven. Score the top of the dough with a sharp knife or lame. A simple straight slash down the center or a decorative pattern will work.
12. Bake: Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and continue baking for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
13. Cool: Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. This is crucial for preventing a gummy interior.

Tips for Success

• Use Active Starter: Your starter should be doubling in size within 4-8 hours of feeding. If it’s not, continue feeding it regularly until it’s reliably active.
• Don’t Overmix: Overmixing can lead to a tough bread. Mix until just combined and rely on stretch and folds to develop gluten.
• Adjust Bulk Fermentation Time: The bulk fermentation time will vary depending on the temperature of your kitchen and the activity of your starter. Look for signs of fermentation, such as a slightly puffed-up dough with small bubbles.
• Score Confidently: A clean, confident score will allow the bread to expand properly in the oven.
• Cool Completely: Resist the urge to cut into the bread while it’s still warm. Allowing it to cool completely ensures a better texture and flavor.
• Experiment with Flavors: Feel free to add other spices to the cinnamon-sugar mixture, such as nutmeg, cardamom, or allspice. You can also add chopped nuts or dried fruit.
• If you don’t have a Dutch oven: Bake on a baking sheet with a tray of water underneath to create steam for the first 20 minutes.

Storage Instructions

Store the cooled bread in a bread box or wrapped in a linen cloth at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer-safe bag. To reheat, simply toast the frozen slices or bake a larger portion in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

FAQ

• Can I use all-purpose flour instead of bread flour? Yes, you can, but the bread will be slightly less chewy and have a less open crumb.
• Can I use instant yeast in addition to the sourdough starter? While not traditional for sourdough, you *can* add a small amount (1/4 teaspoon) of instant yeast to speed up the process. However, it will alter the flavor profile and reduce the tang.
• My dough is too sticky. What should I do? Resist the urge to add more flour. A sticky dough is normal, especially with higher hydration recipes. Focus on developing gluten through stretch and folds.
• My bread is too dense. What went wrong? Several factors could contribute to dense bread, including an inactive starter, under-fermentation, or over-proofing. Make sure your starter is active, allow sufficient time for bulk fermentation, and don’t let the dough over-proof during the final proof.
• My cinnamon sugar filling burned. How can I prevent this? Make sure the butter layer is thin and even. Also, you can reduce the baking time slightly and monitor the bread closely towards the end of baking.

Conclusion

This cinnamon sourdough bread recipe is a rewarding baking project that combines the best of both worlds: the satisfying process of sourdough baking and the comforting flavors of cinnamon and sugar. With a little patience and practice, you’ll be able to create a stunning loaf that’s perfect for breakfast, brunch, or a sweet treat any time of day. So, gather your ingredients, activate your starter, and get ready to bake a truly unforgettable bread!