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.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 37gProtein: 5gFat: 1gSodium: 220mgFiber: 1gSugar: 9g
Notes
Serve warm, thickly sliced, plain or with butter or cream cheese. For storage, let the bread cool completely before wrapping in a kitchen towel or placing in a paper bag. Slices can be frozen for longer storage.
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