Sourdough Cinnamon Swirl Bread
Jump to VideoSourdough Cinnamon Swirl Bread has a soft crumb and perfect cinnamon-sugar swirl, ideal for baking in a round or loaf shape.
PIN THIS RECIPE!
Equipment
- 1 Loaf pan (if making in a loaf pan)
- 1 dutch oven (if making in a dutch oven)
Ingredients
For the Dough:
- 220 grams warm water
- 7 grams salt
- 20 grams sugar
- 10 grams neutral-tasting oil such as sunflower or avocado oil
- 110 grams active sourdough starter
- 175 grams bread flour
- 175 grams all-purpose flour
For the Filling:
- 12 grams ground cinnamon
- 65 grams brown sugar
- 15 grams milk or heavy cream for brushing the dough
Instructions
- Mix the Dough: Start by mixing warm water, salt, sugar, and oil in a large bowl. Stir in your active sourdough starter, followed by a mix of bread flour and all-purpose flour. This combination gives the dough both strength and softness. Let the dough rest for about 30 minutes to allow the flour to absorb the water.
- Strengthen the Dough: Perform 2-3 sets of stretch and folds, spaced about 30 minutes apart. Each round will help develop the gluten, making the dough smooth and elastic. The number of stretches per set depends on your dough’s resistance—typically 4-10 folds.
- Bulk Fermentation: Let the dough rise at room temperature for about 6 hours. Because this recipe includes extra sourdough starter and sugar, fermentation will happen faster than with a regular sourdough loaf. After bulk fermentation, chill the dough in the fridge for at least 2 hours (or overnight) to make shaping easier.
- Shape and Fill: Roll the dough out into a rectangle on a lightly floured (or slightly damp) surface. Brush it with milk or heavy cream to help the filling stick. Mix cinnamon and brown sugar, then sprinkle it evenly over the dough, leaving a small border around the edges. To shape, fold the top third of the dough down, add more filling, then fold the bottom third up. Sprinkle a little more filling on top. Roll the dough up into a tight log.
- Final Proof: Place the shaped dough into a floured banneton (if baking as a round loaf) or a parchment-lined loaf pan. Let it proof at room temperature for about 2 hours or do an overnight cold proof in the fridge (note: a second cold proof will enhance tanginess).
- Bake: - If using a Dutch oven, score a shallow cross on top and bake at 460°F (covered) for 30 minutes, then uncovered at 440°F for another 10 minutes.- If using a loaf pan, you can opt for the two-pan method (placing another loaf pan on top) and bake at 400°F for 40 minutes, then uncovered for 10 minutes. Alternatively, cover with foil and bake at 400°F for 40 minutes, then remove the foil and bake for another 10 minutes.
Video
Notes
- If your dough feels too sticky during mixing, don’t hesitate to add a little more flour. It's better to add a little bit more and end up with a denser loaf than adding too little and ending up with a loaf you have no chance of shaping well!
- Keep your scoring shallow—too deep and the filling may leak out during baking.
- The more you handle the dough during shaping, the higher the chance of filling leaks, so try to keep it minimal.
- If baking in a loaf pan, the parchment paper makes cleanup easy!
Tried this recipe?Please consider Leaving a Review!
Nutrition
Serving: 1slice | Calories: 152kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 230mg | Potassium: 44mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg
