Cinnamon Sugar Sourdough Bread
A delightful twist on classic sourdough with sweet and warm cinnamon sugar, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 1 ¼ cups 1 ¼ cups warm water (80-90℉)
- ½ cup ½ cup active sourdough starter (or 'fresh' discard (1-2 days old))
- 4 cups 4 cups bread flour
- 3 ½ teaspoons 3 ½ teaspoons Diamond Crystal Kosher Salt (for Morton’s brand or table salt, use 1 ¾ teaspoons)
- ¼ cup ¼ cup granulated sugar
- 1 tablespoon 1 tablespoon all-purpose or bread flour
- 2 teaspoons 2 teaspoons ground cinnamon (plus more for dusting proofing basket)
- 2 ice cubes 2 ice cubes (for steam)
For Dusting
- Rice flour (for dusting proofing basket)
Instructions
Preparation
- Feed your sourdough starter 6–12 hours before starting so it’s active, bubbly, and doubled in size.
- In a large mixing bowl, whisk together warm water and the active starter.
- Add the bread flour and salt, mixing until a rough dough forms. Cover and let rest for 20 minutes.
- With lightly damp hands, do one set of stretch-and-folds, rotating the bowl after each stretch.
- Repeat stretch-and-fold 3 more times (4 sets total), resting 20 minutes between sets.
- Let the dough rise at room temperature until doubled, puffy, and full of bubbles—this may take 4–12 hours.
- In a small bowl, mix together the sugar, flour, and cinnamon. Set aside.
Shaping and Refrigeration
- Turn the dough out onto a lightly floured surface and sprinkle half of the cinnamon sugar over the surface.
- Fold one long edge toward the center, then sprinkle on ¼ of the cinnamon sugar and fold the opposite edge over.
- Add the remaining sugar mixture before folding the short edges in, like a letter.
- Place the dough seam-side up in a rice flour–dusted proofing basket. Cover and refrigerate overnight for 12–16 hours.
Baking
- Preheat your oven to 450°F, placing a Dutch oven with its lid inside to heat.
- Flip the dough onto parchment, score the top, and transfer to the hot Dutch oven.
- Drop in 2 ice cubes for steam and cover with the lid.
- Bake for 40 minutes covered, then uncover and bake another 5–10 minutes.
- Let the bread cool on a wire rack for at least 2 hours before slicing.
Notes
For serving, try with butter or cream cheese. To store, keep in a paper bag at room temperature for up to three days, or in the freezer for up to a month.