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–+ servings

Cinnamon Sugar Sourdough

This is a version of my easy sourdough loaf, but with a cinnamon swirl filling that reminds me of the classic cinnamon raisin bread you can get at the store! This bread does take time, but once you get the hang of it, the reward is so, so worth it. For how to make a savory and herby version of this loaf, see the recipe Note.
Prep Time 30 minutes
Cook Time 30 minutes
Proofing and resting time 1 day
Servings: 1 loaf

Equipment

  • 1 large glass bowl
  • 1 kitchen scale
  • 1 Spatula
  • 1 lint free kitchen towel
  • 1 bench scraper
  • 1 proofing basket
  • 1 razor or paring knife

Ingredients

For the loaf
  • 100 grams activated sourdough starter
  • 390 grams water at 85-90°F
  • 300 grams bread flour
  • 200 grams whole wheat flour
  • 10 grams Diamond Crystal kosher salt
For the cinnamon sugar filling
  • 50 grams turbinado sugar
  • 12 grams ground cinnamon
For shaping
  • rice flour, for dusting

Instructions 

  1. Step 1 - Mix the dough. In a large glass bowl, mix together the starter and water with your hand until the starter is fully dissolved and the water is foamy. Add the bread flour, whole wheat flour and mix until combined. Cover with a damp cloth and let this sit for 30 minutes.
  2. Step 2 - Mix in the salt. Evenly sprinkle the salt over the dough. Lightly dampen your hands to prevent sticking to the dough, and reach under the ball of dough, lifting up one corner and folding it over the salt. Rotate the bowl 45 degrees and repeat that step. Repeat until the dough is completely "folded" around the salt, like it's encapsulated. Then, use your thumb and forefinger to "pinch" across the top of the dough, pushing the salt to combine with the dough. Repeat the folding and pinching, dampening your hand as needed until the salt feels well combined. Once combined, scoop and plop the dough back into the bowl a couple of times, allowing it to smooth out. Cover with the damp cloth and let the dough rest for another 30 minutes.
  3. Step 3 - Begin the folds. I do this either in the bowl I mixed the dough in, or on a clean surface. Use damp hands to lift up the dough completely out of the bowl, letting the sides hang down. Fold the dough onto itself in what we call a "slap and fold." The slap can be gentle, you are just letting the edges of the dough cling to the bowl and setting it down, thus tightening the loaf. Rotate the bowl 45 degrees, lift the dough again, and "slap" it down again. Repeat this until the dough has formed a nice, tight mound. Cover with a damp cloth, wait 30 minutes and repeat the process. Repeat the process three times.
  4. Step 4 - Let the dough bulk ferment. Right after finishing the third set of slap-and-folds, place the dough back in the bowl you mixed it in (if you did the folds in the bowl, it will already be there). Cover and let rise at room temperature for 4-5 hours or until almost doubled in size and looks slightly bubbly. I also let my dough bulk ferment for 12-16 hours in the fridge if I don't have the time to do it the same day.
  5. Step 5 - Pre-shape the dough. When the dough has risen, lightly flour a surface with all-purpose flour and pour out the dough. Grab an edge of the dough and pull it to the center. Rotate the dough and repeat, folding it into an upside-down ball. Flip the dough over so that the seam is on the counter. This is called "pre-shaping." Let it sit for 20 minutes while you mix the cinnamon sugar together.
  6. Step 6 - Mix the cinnamon and sugar together in a small bowl to create the filling.
  7. Step 7 - Shape the dough. Flip the dough back over so that the seam side is facing up. Stretch out the dough into as large of a rectangle as you can. Dust the entire top of the dough with the cinnamon sugar mixture. Use a bench scraper to slice down the center of the rectangle. Take one piece, carefully lift it up and place it on top of the other piece, making sure that the cinnamon sugar filling on both pieces is facing up.
  8. Step 7 (cont.) - Stretch out the two dough pieces into a rectangle again. Fold one side of the dough one third of the way over, as if closing a book. Fold the other side over to make the dough into a package. Use your fingers to "pinch" together the dough on the shortest side of the package, the repeat this in the center of the dough, and then at the other shortest side of the dough. Roll up the dough, carefully encapsulating all the cinnamon sugar inside. Pull the seam of the dough taut by gently pulling the dough ball towards you, and letting the seam grip the surface of the counter.
  9. Step 8 - Proof the dough. Generously flour a proofing basket with rice flour. Add the dough to the basket seam-side-up. Cover with either a damp towel or a perforated plastic bag. Move the dough to the fridge and let it proof for 24-48 hours.
  10. Step 9 - Bake! When you are ready to bake, place a 7-quart Dutch oven into your oven. Remove the lid from the Dutch oven, and place both the lid and the pot on the center rack. Preheat the oven to 500°F. Let the Dutch oven preheat for 30 minutes after the oven has reached temperature.
  11. Remove the loaf from the fridge and flip the loaf seam-side-down onto parchment paper. Use a razor or paring knife to "score" the loaf. Place the loaf into the Dutch oven and cover with the lid.
  12. Bake at 500°F covered for 25 minutes, then reduce the heat in the oven to 450°F. Move the loaf to a baking sheet to prevent the bottom from burning, and bake an additional 10 minutes.

Notes

To make this loaf savory, swap the cinnamon sugar mixture for this blend:
1 teaspoon fennel seeds
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried oregano
1/4 teaspoon Diamond Crystal kosher salt