This Cinnamon Sugar Swirl Sourdough Bread is a warm, sweet treat perfect for breakfast or snacks. With a soft texture and a lovely swirl of cinnamon sugar, it’s hard to resist!
Every slice fills the room with the sweetest, coziest smell. I love to toast it lightly and spread a bit of butter on top. It’s like a warm hug in bread form! 🥰
Key Ingredients & Substitutions
Bread Flour: This is crucial for structure. High-protein bread flour gives chewy texture. If unavailable, you can use all-purpose flour but the bread may be a bit softer.
Sourdough Starter: A healthy starter is key for flavor. If you don’t have one, you can buy it or use instant yeast (1 tsp) instead, but that will change the sourdough character.
Granulated Sugar: Regular sugar works well, but if you prefer, you can substitute it with coconut sugar or brown sugar for a deeper flavor. Just note that this may slightly alter color and texture.
Unsalted Butter: I like using unsalted butter to control salt levels. You can replace it with coconut oil or vegan butter if you want a dairy-free version.
How Do You Achieve a Great Gluten Structure with Stretch and Folds?
Building gluten is essential for a good rise and structure in your bread. Stretch and folds help develop this without the need for intensive kneading. It’s simple and effective!
- After mixing the ingredients, let the dough rest (autolyse) for 30 minutes.
- Wet your hands to prevent sticking. Grab one side of the dough, stretch it upwards, and fold it over to the other side.
- Rotate the bowl and repeat this process for all four sides. Do this every 30 minutes for the first 2 hours of bulk fermentation.
This method builds strength while also incorporating air into the dough, leading to a better crumb and rise! Don’t rush it—enjoy the process. Your patience will pay off with beautiful bread.
How to Make Cinnamon Sugar Swirl Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 500g (about 4 cups) bread flour
- 350ml (1.5 cups) water, at room temperature
- 100g (about ½ cup) active sourdough starter
- 10g (2 tsp) salt
For the Cinnamon Sugar Swirl:
- 100g (½ cup) granulated sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
How Much Time Will You Need?
This recipe will take about 6-8 hours total, including about 30 minutes for prep, 4-5 hours for bulk fermentation, and 2-3 hours for final proofing. You can also refrigerate the bread overnight for a slower rise if preferred. All in all, it’s a bit of a time investment, but the delicious reward is worth it!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the bread flour and water. Mix until just incorporated. This is the beginning stage of making your dough. Cover the bowl with a kitchen towel and let it rest for 30 minutes. This resting process is called autolyse and helps the flour absorb the water.
2. Adding Starter and Salt:
After the dough has rested, add the active sourdough starter and salt. Mix everything together thoroughly until fully combined. Don’t worry if the dough feels a bit sticky; that’s perfectly fine!
3. Bulk Fermentation with Stretch and Folds:
Cover the bowl again and let the dough ferment at room temperature for about 4-5 hours. During the first 2 hours, perform stretch and folds every 30 minutes. To do this, wet your hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl and repeat. This helps develop the gluten structure in your bread.
4. Preparing the Cinnamon Sugar Filling:
While the dough is fermenting, prepare the cinnamon sugar filling. In a small bowl, mix the granulated sugar and ground cinnamon together. Melt the unsalted butter and set it aside for brushing.
5. Shaping and Adding the Swirl:
Once bulk fermentation is done, transfer the dough to a lightly floured surface. Gently roll it out into a rectangle about 12×18 inches. Brush the melted butter evenly over the surface, then sprinkle the cinnamon sugar mixture generously on top.
6. Forming the Swirl Loaf:
Start rolling the dough tightly from one long edge to form a log. Make sure to keep the cinnamon sugar inside the roll. Once rolled, pinch the seam to seal it closed.
7. Final Proofing:
Place the rolled loaf seam side down into a floured banneton basket or a bowl lined with a well-floured kitchen towel. Cover it and let it proof at room temperature for 2-3 hours or, if you prefer, refrigerate it overnight for a mesmerizing flavor.
8. Preheating the Oven:
About 45 minutes before you’re ready to bake, place a Dutch oven or baking stone in the oven and preheat to 230°C (450°F). This will help achieve that lovely crispy crust.
9. Scoring and Baking:
When the oven is ready, carefully transfer the loaf onto a sheet of parchment paper. Score the top with a sharp knife or lame – this helps control the bread’s expansion during baking. Then, lift it into the hot Dutch oven, cover it with the lid, and bake for 20 minutes.
10. Finishing Baking:
After 20 minutes, remove the lid and continue baking for an additional 20-25 minutes, or until the crust is a deep golden brown and crisp. Your kitchen will smell amazing at this point!
11. Cooling:
Once baked, remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. This step is crucial, as cutting into warm bread can affect the crumb.
12. Serving:
When it’s cool, slice the bread and enjoy it plain or with a little pat of butter. This cinnamon sugar swirl sourdough bread is perfect for breakfast or as a delightful afternoon snack!
Happy baking!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour, but it may change the texture and density. It’s best to use half whole wheat and half bread flour for a lighter loaf. Remember to slightly adjust the liquid, as whole wheat flour absorbs more water.
Is It Possible to Skip the Stretch and Fold Technique?
While it’s recommended for better gluten development, you can skip it if you’re short on time. Just be aware that the bread might be denser and less airy than intended. A gentle knead can help, but stretching and folding is ideal for texture.
How Should I Store Leftover Bread?
Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. To enjoy, just thaw at room temperature and refresh it in the oven for a few minutes.
What If My Sourdough Starter Is Not Very Active?
If your starter doesn’t seem bubbly or active, give it a feeding with equal parts flour and water and let it sit at room temperature until it’s lively before using it in the recipe. A strong starter ensures better flavor and rise in the bread.
