Cinnamon Swirl Sourdough Bread Recipe
This cinnamon swirl sourdough bread is a game-changer: no stress, no leaks, no messy layers separating inside the loaf. Just a perfect swirl of cinnamon sugar every single time. After six attempts to nail this, I can confidently say this recipe is as foolproof as it is delicious!
Ingredients
- 15 g sourdough starter ((active or discard))
- 75 g water
- 75 g bread flour ((unbleached, King Arthur))
- 325 g water
- 120 g of your active sourdough starter
- 10 g sea salt
- 400 g bread flour ((unbleached, King Arthur))
- 100 g whole wheat flour ((Sunrise Flour Mills))
- 4 tbsp softened butter
- 1 tbsp cinnamon
- 5 tbsp brown sugar
- 2 tbsp bread flour
Directions
- 1
The night before making your dough, feed your starter a 1:5:5 feeding ratio by mixing 15 g sourdough starter, 75 g water, and 75 g bread flour. This gives you 45 extra grams, so you don’t have to scrape the jar clean (use the leftovers to maintain your starter). At this ratio, your starter should peak in 10-12 hours.Starting in the morning instead? Use a 1:1:1 ratio for a faster peak (4-6 hours). Combine 50 g starter, 50 g water, and 50 g bread flour.
- 2
In the morning, when your starter has peaked (see Recipe Notes for help), mix 325 g water, 120 g of your active sourdough starter, 10 g sea salt, 400 g bread flour, and 100 g whole wheat flour in a bowl. Mix until the ingredients are fully combined and the dough is shaggy. Cover the bowl with plastic wrap, a shower cap, or a cloth, and let it rest for 30 minutes. (This is the beginning of the bulk fermentation.)
- 3
In a small bowl, mix 4 tbsp softened butter, 1 tbsp cinnamon, 5 tbsp brown sugar, and 2 tbsp bread flour.
- 4
The next day (or at least 8 hours later), preheat your oven to 450°F (230°C) with a Dutch oven or bread dome inside.