There are lots of ways to make a loaf of Sourdough bread. My Same Day Sourdough Recipe is easy and quick, which allows you to experiment on timings to suit your lifestyle. I highly recommend the cast iron dutch oven! With a beautiful swirl in the middle, this Cinnamon Sourdough Loaf Recipe is the best for sweet breakfast toast!
For full ease, check out this complete sourdough kit!
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Why You’ll Love This Recipe
- This recipe has as few steps as possible without compromising the quality of the loaf. Once again, too many people have made this way too complicated and added unnecessary steps!
Instructions
- Start in the morning or evening. In a glass or ceramic bowl, mix all the ingredients into a uniform dough. It will be somewhat wet, sticky, and shaggy. Cover with plastic and let stand throughout the day or overnight.
- After 10 hours (can be more but not less), scrape the dough off the sides of the bowl and with floured hands form into a dough by stretching the top side and roughly folding the dough underneath. Place back into bowl and set aside.
- Pre-heat oven to 450˚ F.
- For the swirl, in a small bowl, whisk your sugar and the cinnamon together. In a small saucepan, mix half of the cinnamon sugar with your melted butter.
- Wet the surface and stretch the dough to form a flat rectangle. Then sprinkle and spread your cinnamon sugar, leaving a 1-inch border round the edged. Roll your dough into a log and place the loaf, seam-side down, into the prepared loaf pan. Bake for 25 minutes.
- After 25 minutes of baking, remove the lid and bake for another 25 minutes or until the crust is golden brown
- Carefully remove the bread from the loaf tin and place to cool on a wire rack Wait at least 1 hour before cutting for best results.
Equipment
- 1 Bowl glass or ceramic
- 1 Spoon or Dough Whisk
- 1 Sharp Knife or Lame
- 1 Dutch Oven
Ingredients
- 20 g Salt
- 1 cup (270-280g) Sourdough starter
- 2 cups (520g) Warm water
- 5½ cups (700g) Plain flour
- ½ (100g) White Sugar
- ¼ (60g) Butter
TOP TIP
This is an easy tip that keeps the dough from sticking to your hands while you stretch and fold it! Just run your hands under some water, then handle the dough.
Storage
Allow your bread to cool completely before slicing it. Once cooled, the loaf can be stored in :
- A ziplock bag or airtight container at room temperature for 4-5 days
- In the fridge for a week
- In the freezer for up to 3 months!
For more bread recipes, check out these below:
Cinnamon Sourdough Loaf Recipe {with video}
With a beautiful swirl in the middle, this Cinnamon Sourdough Loaf Recipe is the best for sweet breakfast toast!
Equipment
- 1 Bowl (Glass or Ceramic)
- 1 Dough whisk or normal whisk
- 1 Bread pan
Ingredients
- 1 cup 270-280g sourdough starter
- 2 cups 520g warm water
- 5½ cups 700g plain flour
- 20 g salt fine
- ½ cup 100g Granulated Sugar
- ¼ cup 60g Butter (melted)
- 2 tbsp Cinnamon
Instructions
- Start in the morning or evening. In a glass or ceramic bowl, mix all the ingredients into a uniform dough. It will be somewhat wet, sticky, and shaggy. Cover with plastic and let stand throughout the day or overnight.
- After 10 hours (can be more but not less), scrape the dough off the sides of the bowl and with floured hands form into a dough by stretching the top side and roughly folding the dough underneath. Place back into bowl and set aside.
- Pre-heat oven to 450˚ F.
- For the swirl, in a small bowl, whisk your sugar and the cinnamon together. In a small saucepan, mix half of the cinnamon sugar with your melted butter.
- Wet the surface and stretch the dough to form a flat rectangle. Then sprinkle and spread your cinnamon sugar, leaving a 1-inch border round the edged. Roll your dough into a log and place the loaf, seam-side down, into the prepared loaf pan. Bake for 25 minutes.
- After 25 minutes of baking, remove the lid and bake for another 25 minutes or until the crust is golden brown
- Carefully remove the bread from the loaf tin and place to cool on a wire rack Wait at least 1 hour before cutting for best results.