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Cinnamon Brown Sugar Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 69 reviews
  • Author: Lily
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 5 minutes plus 2-3 hours proofing
  • Yield: 1 loaf (about 1.5 pounds)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Cinnamon Brown Sugar Sourdough Bread is a flavorful twist on traditional sourdough, featuring layers of aromatic cinnamon and rich dark brown sugar folded into a tangy sourdough base. The dough undergoes multiple stretch and fold steps to develop gluten and air pockets, then is proofed in the refrigerator before being baked in a preheated Dutch oven, resulting in a beautifully crusty, golden mahogany loaf with a sweet, spiced swirl inside. Perfect for breakfast or as a sweet treat alongside butter or cream cheese.

Ingredients

Dough Ingredients

  • 350 g water, warmed to 85℉
  • 100 g active sourdough starter (fed 8-10 hours prior, bubbly)
  • 25 g granulated sugar
  • 500 g unbleached all purpose flour
  • 11 g kosher salt (Morton’s recommended)

Filling Ingredients

  • 2 tablespoons ground cinnamon (for layering in)
  • 2/3 cup (135 g) dark brown sugar (for layering in)

Instructions

  1. Mix Starter and Sugar: In a large mixing bowl, whisk together the warm water and active sourdough starter until the starter is fully dissolved. Add the granulated sugar and whisk again to incorporate thoroughly.
  2. Add Flour and Salt: Add the unbleached all-purpose flour to the bowl. Stir with a wooden spoon or Danish dough whisk until combined. When the dough becomes too thick to stir, use your clean hands to bring it together. Sprinkle kosher salt on top of the dough, scrape excess dough off your hands back into the bowl, and cover the bowl with plastic wrap or a disposable shower cap. Let it rest at room temperature for 30 minutes.
  3. Incorporate Salt and Rest: With damp hands, thoroughly pinch and incorporate the salt into the dough over a couple of minutes. Shape the dough into a round ball, cover it again, and let it rest for another 30 minutes.
  4. First Stretch and Fold: Uncover the dough, gently pull one side up and fold it over the dough ball. Rotate the bowl 90 degrees and repeat for all four sides. Flip the dough upside down in the bowl, cover, and rest for 30 minutes.
  5. Repeat Stretch and Folds: Repeat the stretch and fold process two more times at 30-minute intervals. After the final fold, cover and allow the dough to bulk ferment at room temperature for 3-4 hours until it has nearly doubled, is puffy, and bubbles appear on the surface.
  6. Shape and Layer Cinnamon Sugar: Lightly flour your work surface and gently stretch the dough into a 10×15 inch rectangle. Generously sprinkle cinnamon over the dough surface, leaving a 1/2 inch border. Sprinkle 2 tablespoons of brown sugar evenly over the cinnamon and press the sugar gently into the dough.
  7. Fold the Dough with Filling: Fold the top third of the dough down toward the center. Add more cinnamon and brown sugar, then fold the bottom third up over the other folds like a letter. Sprinkle additional cinnamon and sugar on top, gently pressing it into the dough. Carefully roll the dough into a round boule shape, enclosing the cinnamon and brown sugar layers inside.
  8. Proof the Dough: Line a proofing basket with a tea towel dusted generously with flour or rice flour. Place the shaped dough into the basket and cover with a clean disposable shower cap or plastic bag to prevent drying. Proof the dough in the refrigerator for 2-3 hours.
  9. Preheat Oven and Dutch Oven: Place a large Dutch oven with its lid in the oven’s middle rack and preheat oven to 450℉. Once temperature is reached, allow the Dutch oven to heat for an additional 25-30 minutes. Remove the dough from the fridge while the oven heats.
  10. Score and Bake: Carefully remove the Dutch oven using oven mitts and take off the lid. Transfer the dough on parchment paper and score the top of the loaf to allow steam to escape. Using the parchment, lower the dough into the hot Dutch oven, cover with the lid, and bake for 25 minutes.
  11. Finish Baking: Remove the lid and bake for an additional 18-20 minutes until the crust is a deep golden brown to mahogany color. Remove the loaf from the Dutch oven and cool completely on a wire rack for at least 2 hours before serving.

Notes

  • Ensure the sourdough starter is active and bubbly before starting for best fermentation.
  • Warming the water to 85℉ helps activate the yeast in the starter.
  • Be gentle when incorporating cinnamon and brown sugar layers to maintain dough structure.
  • Use rice flour for dusting proofing baskets to prevent sticking and absorbing moisture.
  • Allow the bread to cool completely before slicing to improve crumb texture.
  • If you do not have a Dutch oven, use a heavy oven-safe pot with a lid to mimic the steam environment.
  • Proofing in the refrigerator develops flavor and controls fermentation speed.
  • Adjust cinnamon and sugar quantities to taste for a sweeter or spicier loaf.

Find it online: https://dishmelt.com/cinnamon-brown-sugar-sourdough-bread-recipe/