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Cross-section of a towering sourdough cinnamon bread showing high oven spring and tight swirls

Cinnamon Sourdough Bread

This blueprint is the result of rigorous engineering experiments designed to produce a repeatable, perfect sourdough cinnamon bread loaf with superior volume and clearly defined interior spirals.
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 16 slices (loaf)
Calories 170 kcal

Equipment

  • Large mixing bowl
  • Damp tea towel
  • Plastic wrap
  • Small bowl
  • Floured work surface
  • Proofing basket
  • Dutch oven (with lid)
  • Parchment paper
  • Baker's razor or very sharp kitchen knife
  • Digital scale (recommended)

Ingredients
  

For the Dough

  • 150 grams bubbly starter fed 4-12 hours before mixing dough
  • 450 grams bread flour organic, unbleached
  • 280 grams water
  • 10 grams salt

For the Cinnamon-Butter Filling

  • 1/3 cup unsalted butter softened
  • 1/4 cup dark brown sugar
  • 1.5 tbsp cinnamon

Instructions
 

Mixing and Bulk Fermentation

  • In a large mixing bowl, mix the active sourdough starter with water and salt until combined.
  • Add the flour and mix until a shaggy dough forms.
  • Let the dough rest for 1 hour covered with a damp tea towel (autolyse).
  • Perform 3 sets of 4 stretch and folds, spaced 30 minutes apart. (Stretch the dough upward, fold in half, then give a quarter turn and repeat).
  • Cover the bowl with plastic wrap and let the dough rise for 6 hours to overnight, depending on room temperature, until doubled in size (First Rise).

Shaping and Final Proof

  • In a small bowl, mix the butter, brown sugar, and cinnamon until smooth to create the filling.
  • On a floured work surface, shape the dough into an approximately 8 by 12-inch rectangle, with the longer side closest to you.
  • Spread 2/3 of the cinnamon sugar mixture evenly across the surface.
  • Fold the bottom third of the rectangle up toward the center, then fold the top third down over it (like a letter).
  • Spread the remaining cinnamon-butter mixture over the exposed long rectangle.
  • Roll the dough up tightly, as if making a giant cinnamon roll, to form a large ball of dough.
  • Use a gentle push-pull motion to create surface tension and round the ball without tearing the dough.
  • Place seam-side up into a flour-lined proofing basket.
  • Cover with plastic wrap or a damp towel and refrigerate for the second rise (at least 2 hours or overnight for a cold ferment).

Baking

  • 1 hour before baking, place a Dutch oven (with lid) into the oven and preheat to 475 degrees Fahrenheit (245 degrees Celsius).
  • Flip the dough onto a piece of parchment paper and rub any excess flour into the top of the dough so it's in a smooth ball.
  • Score deeply with a baker's razor at a 45-degree angle to help create an ear.
  • Carefully remove the hot Dutch oven from the oven. Transfer the dough (using the parchment) into the pot.
  • Place 4 to 6 ice cubes under the parchment paper and replace the lid.
  • Bake for 30 minutes with the lid on at 475°F, then reduce heat to 400°F and bake for 15 minutes with the lid off or until the top is golden brown.
  • Let the bread cool for at least 1 hour before slicing.

Notes

The structural integrity of the crumb is best appreciated when the bread is handled with care after it leaves the oven; slicing too early allows steam to escape prematurely, compressing the internal crumb structure. If you wish to deviate, substitute the 1.5 tablespoons of cinnamon entirely with 1.5 tablespoons of ground cardamom for a Cardamom Swirl Variation. For storage, keep the loaf in a paper bag for the first 24 hours to preserve the crust's crispness.

Nutrition

Calories: 170kcalCarbohydrates: 27gProtein: 4gFat: 4g
Keyword baking technique, bread, fermentation
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