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.