Brown Sugar Cinnamon Sourdough

This brown sugar cinnamon loaf was so yummy! First it made my house smell amazing! I had company later that evening and there was still remnants of the smell of this loaf. It was so cozy, and the swirls in the center were beautiful. I hope you enjoy remaking this over and over again.

Ingredients

Dough

• 5oog bread flour
• 315g water
• 100g active starter
• 10g salt

Brown Sugar Cinnamon Swirl

• 1/2 cup brown sugar
• 1 tbsp cinnamon

Instructions

1. Mix water and sourdough starter together in a large bowl until frothy. Add rest of ingredient, and mix until shaggy. TIP (see below)
2. Let rest for one hour, covered. After one hour perform your first set of stretch and folds. Repeat your stretch and folds until dough is no longer sticking to the bowl and is taking shape.
3. Bulk ferment. Between 4-8 hours depending on temperature.
4. After bulk fermentation place dough on floured surface. Stretch out into a square, sprinkle your brown sugar cinnamon mixture onto the square. Now fold each side in towards the center, making a long rectangle. Sprinkle the rest of your mixture on. Now fold your dough up into a ball, starting at the short bottom end of your rectangle.
5. Once shaped, place dough into floured banneton. Cover and place into the fridge overnight.
6. Preheat oven to 450 degrees fahrenheit with your dutch oven. TIP (see below)
7. Gently take sourdough out of banneton, and place on a either parchment paper, or sourdough sling. Score it.
8. Place dough into dutch oven with its parchment paper/sling. Bake for 30 min.
9. Check dough after 30 min. Is it golden? If not bake another 10-15 min uncovered. I stopped at 30 min.
10. Let loaf cool off for at least an hour before cutting in. This step is hard, and I will not be mad if you break this rule! I had to for this loaf!
11. Enjoy with some softened salted butter! Best combo.

Tips & Notes