There’s something undeniably cozy about the aroma of freshly baked bread wafting through the house. I remember the first time I tried baking sourdough, the way the tangy scent mixed with sweetness filled the kitchen—a moment that turned into a cherished memory. That first loaf wasn’t perfect, but the joy it brought me inspired countless more attempts. This Cinnamon Brown Sugar Sourdough Bread recipe holds a special place in my heart. It’s not just about making bread; it’s about the process, the patience, and the love you put into it. The combination of cinnamon and brown sugar makes every slice a delightful treat, perfect for breakfast or a cozy afternoon snack. It captures the essence of home baking with every soft, chewy bite.
why make this recipe
Making Cinnamon Brown Sugar Sourdough Bread is a rewarding experience. This recipe combines the rich flavors of cinnamon and sweet brown sugar with the unique tang of sourdough. It’s perfect for those new to sourdough baking and seasoned bakers alike. This bread not only tastes amazing but also fills your kitchen with warmth and a comforting aroma. Plus, the satisfaction of baking your own bread is unmatched!
how to make Cinnamon Brown Sugar Sourdough Bread
Ingredients
- 350 g water, warmed to 85℉
- 100 g active sourdough starter (fed 8-10 hours prior, and bubbly)
- 25 g granulated sugar
- 500 g unbleached all-purpose flour
- 11 g kosher salt (e.g., Morton’s)
- 2 tablespoons ground cinnamon (approximately, for layering in)
- 135 g dark brown sugar (for layering in)
Directions
- Preparation: Begin by measuring all your ingredients. Ensure your sourdough starter is active and bubbly.
- Mixing and Folding: In a large bowl, combine the warm water and sourdough starter. Stir in the granulated sugar until dissolved. Gradually add the flour and kosher salt, mixing until a shaggy dough forms. Allow it to rest for 30 minutes.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4-8 hours, until it has doubled in size. You may need to stretch and fold the dough every 30 minutes during the first two hours to help develop gluten.
- Shaping: After the dough has risen, turn it out onto a floured surface. Flatten the dough gently and sprinkle the ground cinnamon and dark brown sugar on top. Fold the dough over itself a few times to incorporate the sugar and spice. Shape it into a round loaf.
- Baking: Preheat your oven to 450℉. Carefully place the shaped dough on a parchment-lined baking sheet or into a Dutch oven. Bake for 30-40 minutes, or until the crust is golden brown and sounds hollow when tapped.
how to serve Cinnamon Brown Sugar Sourdough Bread
This Cinnamon Brown Sugar Sourdough Bread is best served warm, straight from the oven. Slice it thick and enjoy it plain, or spread a little butter or cream cheese on top. It’s a delightful breakfast option, but also makes a fantastic snack or dessert.
how to store Cinnamon Brown Sugar Sourdough Bread
To store your bread, let it cool completely first. Wrap it in a clean kitchen towel or place it in a paper bag to keep it fresh. For longer storage, you can slice the bread and freeze it in an airtight container. Thaw slices as needed for a quick treat.
tips to make Cinnamon Brown Sugar Sourdough Bread
- Ensure your starter is well-fed and bubbly for the best rise.
- Don’t rush the fermentation process; time is key!
- Adjust the amount of cinnamon and brown sugar to your taste.
- Experiment with adding nuts or raisins for extra flavor.
variation
You can try adding nuts, such as walnuts or pecans, or even raisins for a fruity twist. For a different flavor, swap the cinnamon for cardamom or nutmeg.
FAQs
- Can I use all-purpose flour instead of bread flour?
- Yes, all-purpose flour works well! Your bread will still turn out tasty.
- What if I don’t have a Dutch oven?
- You can use a baking sheet or regular loaf pan. Just make sure to create steam in the oven.
- How can I tell when my bread is done baking?
- The bread is done when it’s golden brown and sounds hollow when you tap the bottom. You can also use a thermometer; it should read about 200℉ in the center.
Cinnamon Brown Sugar Sourdough Bread
Ingredients
Main Ingredients
- 350 g water, warmed to 85℉
- 100 g active sourdough starter (fed 8-10 hours prior, and bubbly)
- 25 g granulated sugar
- 500 g unbleached all-purpose flour
- 11 g kosher salt (e.g., Morton’s)
- 2 tablespoons ground cinnamon (approximately, for layering in)
- 135 g dark brown sugar (for layering in)
Method
Preparation
- Begin by measuring all your ingredients. Ensure your sourdough starter is active and bubbly.
Mixing and Folding
- In a large bowl, combine the warm water and sourdough starter. Stir in the granulated sugar until dissolved. Gradually add the flour and kosher salt, mixing until a shaggy dough forms. Allow it to rest for 30 minutes.
Bulk Fermentation
- Cover the bowl with a damp cloth and let it rise at room temperature for 4-8 hours, until it has doubled in size. You may need to stretch and fold the dough every 30 minutes during the first two hours to help develop gluten.
Shaping
- After the dough has risen, turn it out onto a floured surface. Flatten the dough gently and sprinkle the ground cinnamon and dark brown sugar on top. Fold the dough over itself a few times to incorporate the sugar and spice. Shape it into a round loaf.
Baking
- Preheat your oven to 450℉. Carefully place the shaped dough on a parchment-lined baking sheet or into a Dutch oven. Bake for 30-40 minutes, or until the crust is golden brown and sounds hollow when tapped.