Cinnamon Swirl Sourdough Loaf
Enjoy a delightful homemade Cinnamon Swirl Sourdough Loaf, perfect for breakfast or a sweet treat. This recipe guides you through transforming your prepared sourdough dough into a beautifully swirled, golden-crusted bread with a hint of cinnamon and sugar.
Equipment
- Dutch Oven
- Banneton Basket
- Parchment Paper or Silicone Baking Sling
- Bread Lame or Sharp Knife
- Sheet Pan
- Wire Rack
Ingredients
Sourdough Dough
- 1 prepared Sourdough Bread dough (from your favorite beginner recipe)
Cinnamon Sugar Swirl
- 2 tablespoons Ground Cinnamon
- 1/4 cup Granulated Sugar
- flour for dusting
Instructions
- Prepare Your Dough: Start with your sourdough dough, just as you would for any classic loaf. Once it's fully prepared and ready for shaping, it's time for our cinnamon magic!
- Shape and Sprinkle: Gently stretch your dough into a rough rectangular shape. Aim for about one inch thick – not too thin! Generously sprinkle a mix of the powdered cinnamon and granulated sugar over the surface, making sure to leave a small border around the edges.
- Fold It Up: Fold the dough into thirds, like you're folding a letter. As you fold, sprinkle more cinnamon and sugar on each layer. Finish with a final, lovely layer of cinnamon and sugar on top of the folded dough.
- Form a Ball: Carefully roll the dough into a tight ball, pinching the edges together as you go to seal in all that deliciousness.
- Build Tension: To create a beautiful, taut surface, use your hands to push the dough away from you, then pull it back towards you in a gentle, candy cane-like motion. Repeat this a few times until the dough feels firm and smooth on top.
- Chill Out: Place your dough ball smooth-side down into a banneton basket. Lightly dust with a touch of flour and cover it snugly with plastic wrap. Let it chill in the refrigerator overnight – this is key for that signature sourdough flavor!
- Morning Bake: The next morning, preheat your oven to 450°F (232°C) with your Dutch oven inside. To prevent the bottom from getting too dark, place a sheet pan on the rack directly below your Dutch oven.
- Score and Bake: Carefully turn your chilled dough out onto a piece of parchment paper or a silicone baking sling. Using a bread lame or a sharp knife, make a score on top of the dough. This helps your bread expand beautifully without tearing.
- Golden Finish: Place the dough with the parchment/sling into the hot Dutch oven, put the lid on, and bake for 35 minutes. After this, remove the lid and bake for an additional 5 minutes to achieve a gorgeous golden crust.
- Cool Down: Carefully remove the Dutch oven from the oven, then take out your stunning bread. Let it cool completely on a wire rack before you slice into it. Enjoy!
Notes
Nutrition Information (per serving):
- Calories: 200
- Total Carbs: 40g
- Net Carbs: 38g
- Fats: 0g
- Protein: 7g
