This cinnamon bread was on my list for long time, now i am regretting that i haven’t tried to bake it earlier. It is perfect for breakfast, it remains soft for a couple of days and it is so delicious when lightly toasted with some butter or cream cheese on top.
- 300g bread flour (100%)
- 150g milk (50%)
- 1 large egg
- 30g sugar(10%)
- 50g soft butter (16.6%)
- 60g starter (20%)
- 6g salt (2%)
- 0.5 g dry yeast (optional, to reduce sourness)
- 2 teaspoons cinnamon
- 4 tbs sugar
- 1 tsp all purpose flour
- 1 egg mixed with water, for using to stick the filling to the dough.
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
- 8 am mix milk, egg, sugar, sourdough starter (60g on its peak, use the rest for future feedings), add all the flour, let it autolyse for 1 hour.
- During the autolyse process the flour becomes fully hydrated. This activates gluten development.
- 9 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt, mix for a couple more minutes. The dough should come up together.
- Add soft butter, mix for 10-15 more minutes until the dough is well incorporated and comes up together.
- Perform a windowpane test. Wet your hands and stretch the dough. You should be able to stretch it very thin, that’s a sign of a well developed gluten, and that your final product will have a soft and light structure.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 1 pm transfer the dough to the fridge for cold fermentation for 6-8 hours
- 9 pm Remove the dough from the fridge.
- Prepare the cinnamon filling by mixing all the dry ingredients together.
- Shape the dough as a rectangle, the smaller side of it should be the same width as your baking/loaf pan.
- Spread egg wash all over the dough, then evenly spread the cinnamon filling.
- Roll the dough into a log, try to roll it tight.
- Place the loaf into a lined baking pan.
- Let it proof overnight at 68-72F/ 20-22C
- Next morning it should double or more in volume.
- Preheat the oven 375F
- Bake it for 30-35 min until golden brown.
- Remove it from the oven, spread melted butter on top.
- Let it cool down.
Enjoy your cinnamon swirl bread!