Soft Cinnamon Sugar Sourdough Bread
Make this amazingly soft and fluffy cinnamon sugar sourdough sandwich bread. It is true sourdough sandwich bread. There is no yeast in this bread. It is amazing and the flavor is perfection.
Servings 3 loaves
Ingredients
- 300 grams active sourdough starter active and bubbly
- 650 grams warm water
- 1000 grams bread flour
- 50 grams honey
- 40 grams olive oil or avocado oil
- 20 grams fine sea salt
Cinnamon Filling
- 1-2 teaspoons ground cinnamon If you plan to make all the loaves cinnamon sugar you will need more. I shake the cinnamon on until I have an even coating on the dough.
- 1/2 cup brown sugar You can also add more or less depending on your preferences
- 1 tbsp flour
Instructions
- I have two methods on how to make this dough. the recipe remains the same, but there are two different ways mix and ferment the dough.
- First Method:I start this method in the evening. In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.Let sit 1 hour
- Do 3-4 sets of stretch and folds, about 20-30 minutes apart.Next, let it bulk ferment on your counter overnight. 6-8 hours. In the morning, roll or stretch your dough into a rectangle. Sprinkle the cinnamon sugar mixture evenly on the dough. Try to avoid that edge of the dough and keep it about 1/4 inch from it.Fold it in thirds and add more cinnamon and sugar to the top of the fold. Then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased or parchment lined loaf pan seam-side down. Cover with a wet towel. I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled. I like to put it in a warm place to rise. Preheat your oven to 400 degrees. Cut a few expansion cuts int he top of the dough. Place your loaves in the oven and bake 35-40 minutes or until golden brown. Remove and place on cooling rack to cool.
- Second Method:In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.
- Next let this mixture sit covered for 1 hour.
- Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 set of stretches and folds.
- Once you have finished your stretch and folds you have an option. I like to let my dough sit for about 4-6 hours and bulk ferment. You want the dough to almost double. If you want to have a stronger sour flavor you can put your dough in the fridge overnight prior to your bulk ferment. I prefer to make mine in one day.
- Divide the dough into two large sections if you want to large loaves. You can also cut it into 3 and makes 3 slightly smaller loaves.
- Roll or stretch your dough into a rectangle. Sprinkle the cinnamon sugar mixture evenly on the dough. Try to avoid that edge of the dough and keep it about 1/4 inch from it.
- Fold it in thirds and add more cinnamon and sugar to the top of the fold. Then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased or parchment lined loaf pan seam-side down. Cover with a wet towel or I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled. I like to put it in a warm place to rise.
- While it is rising, preheat the oven to 400 degrees. Once the dough rises, cut some slices in the top of the dough and place in the oven. Place a pan with hot water below the bread to allow some steam. This helps with the crust and the rise of the bread.
- Bake for 35-40 minutes or until the top is a nice golden brown. If you tap the top and it sounds hollow, it is done.
- Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack. I like to brush butter to the tops of the loaves while they are still hot. This helps to soften the crust and adds the yummy butter flavor to it.
- Cool completely on a cooling rack and then cut and enjoy! Or slice yourself a piece while it is warm. This cinnamon sugar sourdough bread is amazing!