Sourdough Cinnamon Sugar Bread

STEP 1. Start by combining your dough ingredients in the bowl of a stand mixer. Let it mix for about 20 minutes. This dough is quite hydrated, so it will be a shaggy dough at the start. It will then turn into a stretchy and sticky dough, which is exactly what we want at this point.

STEP 2. Transfer the mixed dough to an oiled bowl, cover it, and let it rise at room temperature. Use a lid, a plastic wrap, or simply a plastic bag to cover it and prevent it from drying out. This first rise, or bulk fermentation, should take about 4-6 hours. The warmth of your kitchen will play a big part in how quickly it rises.

STEP 3. After the bulk ferment, cool the dough in the fridge for at least 2 hours, or overnight. This step helps develop flavor and makes the dough easier to work with.

STEP 4. Prepare the cinnamon sugar filling by mixing ground cinnamon and light brown sugar in a small bowl. Roll out your dough on a lightly floured surface into a rectangle. Lightly brush the dough with heavy cream (or milk/water). Sprinkle 2/3 of your filling on top, leaving a small border around the edges. Now, fold the dough: bring the short sides towards the middle, overlapping them slightly.Sprinkle the rest of your cinnamon sugar over this folded dough. Next, start at one short end and roll it up tightly, like you're making a dough log.

Step 5. Place this log seam-side down in your parchment paper lined loaf pan for its second rise. This final proof gives the bread its final shape and size, taking about 2-4 hours at room temperature.

STEP 6. Preheat your oven to 400°F (200°C) to heat up. While that's happening, grab a cast iron pan or another oven-safe dish and fill it with some water. This is going to sit on the bottom of your oven and create steam while your bread bakes, which helps give the crust a nice texture. Now, take the dough that's been rising in the loaf pan and make a shallow cut down the center with a sharp knife or a razor blade. This isn't just for looks; it helps the bread expand evenly while it cooks. Brush the top of the dough with a little more cream, milk, or water—this helps the top get a nice color without burning.Score the loaf, brush it with the remaining cream/milk/water.Then, loosely cover the loaf pan with aluminum foil to keep the moisture in. Carefully place your loaf pan in the oven, and don't forget to add the pan with water for steam. Bake it at the set temperature of 400°F (200°C) for about 50 minutes.Remove the foil 10 minutes before the bread is done for a golden brown crust.

STEP 7. Cool the baked bread on a wire rack. Patience here is key; wait until the bread cools before slicing it to enjoy the full flavor and texture!