Cinnamon Swirl Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 digital kitchen scale
- 1 measuring spoon set
- 1 Dough scraper
- 1 Rolling Pin
- 1 9x5-inch loaf pan
- 1 Small saucepan
- 1 pastry brush
- 1 wire cooling rack
- 1 clean kitchen towel or plastic wrap
Ingredients
- 120 gram active sourdough starter 100% hydration
- 260 gram water room temperature
- 400 gram bread flour
- 50 gram whole wheat flour
- 8 gram fine sea salt
- 40 gram granulated sugar
- 40 gram unsalted butter softened
- 50 gram unsalted butter for filling and brushing; melted
- 90 gram brown sugar packed
- 2 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 large egg for egg wash, optional; beaten
Instructions
- In a large mixing bowl whisk together the active sourdough starter and water until mostly dissolved.
- Add the bread flour, whole wheat flour, sugar, and salt to the bowl and mix until a shaggy dough forms.
- Add the softened butter and knead by hand or with a mixer until the dough is smooth and slightly tacky, about 8–10 minutes.
- Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 30 minutes at room temperature.
- Perform 2–3 sets of stretch-and-folds every 30 minutes, then cover and let the dough bulk ferment at room temperature until doubled and puffy, 4–6 hours.
- In a medium mixing bowl combine the brown sugar and cinnamon, then stir in 40 g melted butter and vanilla extract to form a spreadable paste.
- Turn the risen dough onto a lightly floured surface and gently shape it into a rough rectangle with your hands.
- Use a rolling pin to roll the dough into a rectangle about 9 inches wide and 16–18 inches long.
- Spread the cinnamon-sugar filling evenly over the surface of the dough, leaving a 1-inch border on one short end.
- Starting from the short end opposite the clean border, roll the dough tightly into a log, pinching the seam to seal.
- Tuck the ends under slightly, then place the log seam-side down into the greased 9x5 inch loaf pan.
- Cover the pan loosely and proof at room temperature for 1–2 hours, then transfer to the refrigerator to cold-proof 8–12 hours or until well risen.
- When ready to bake, remove the loaf from the refrigerator and let it sit at room temperature while you preheat the oven to 375°F (190°C).
- Optional: brush the top of the loaf with beaten egg or melted butter for a glossy finish.
- Bake the bread for 35–40 minutes, tenting loosely with foil if the top browns too quickly.
- Remove the loaf from the oven and brush the top with the remaining melted butter if desired.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely before slicing.
Notes
For best results, ensure your sourdough starter is bubbly and recently fed, as a sluggish starter will lengthen fermentation and affect the loaf’s rise and texture. Room temperature and flour type can change fermentation speed, so rely more on visual cues—dough should look domed, airy, and slightly jiggly—rather than the clock. Rolling the dough tightly around the filling helps prevent large gaps and keeps the swirl uniform, while leaving a clean edge and sealing it well reduces sugar leaking out. If your kitchen is warm, shorten the room-temperature proof or chill the dough sooner to avoid over-proofing. Slice only once the loaf is fully cool to maintain a clean spiral, and store wrapped at room temperature; lightly toasting slices revives texture and intensifies the cinnamon aroma on following days.
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