Soft Cinnamon Honey Sourdough (Print Version)
# Ingredients:
→ Sourdough Bread
01 -
350g (1½ cups) of water
02 -
500g (3½ cups) of bread flour
03 -
50g (¼ cup) of a bubbly sourdough starter
04 -
50g (¼ cup) of sugar
05 -
10g (1½ teaspoons) of salt
→ Cinnamon Honey Butter Filling
06 -
114g (1 stick) of butter
07 -
30g (¼ cup) of powdered sugar
08 -
15g (1 tablespoon) of honey
09 -
9g (1 tablespoon) of flour
10 -
2g (1 teaspoon) of ground cinnamon
# Instructions:
01 -
Throw the flour, water, starter, sugar, and salt together. Stir everything until you get a messy pile of dough. Cover it up and leave it out on your counter.
02 -
Wait 30 minutes, then stretch the dough and fold it a few times. If you’ve got extra time, repeat this process once or twice more after another 30-minute pause each time.
03 -
Keep the dough covered and let it rise on your counter (below 72°F) for about 10-14 hours until it looks roughly 75% bigger.
04 -
Stir the butter, powdered sugar, honey, cinnamon, and flour until smooth and creamy.
05 -
Roll the dough into a rectangle. Spread half the cinnamon butter mix on top, fold it into thirds, then add the remaining butter mixture. Roll it up, and stick it in a floured breadproof basket.
06 -
Leave the dough in the fridge for no less than 8 hours to proof.
07 -
Heat your oven and dutch oven to 450°F. Score the dough for baking, and cook it covered for 25 minutes. Take off the lid and bake an extra 10-15 minutes until it turns a deep golden color.
08 -
Let the bread cool on a rack. Whip up a fresh batch of cinnamon honey butter (skip the flour this time!) and serve.
# Notes:
01 -
If the butter starts leaking out while you shape the dough, give it a 10-15 minute break before sealing it up.
02 -
Put a heavy-duty baking tray on the oven's bottom rack so the bottom of the bread doesn’t burn.
03 -
How quickly your dough ferments will depend on how warm or cool the room is.