Sourdough - Cinnamon Burst

Sweet n Sour-dough using bakery-grade cinnamon chips. Soft texture with a sweeter/mild sourdough taste. 

 

Cinnamon Burst Sourdough.

Back in the day when I was in the bakery, this was always a favorite bread for Fall. A combination of sweet and mildly sour flavors with a soft texture.

 

Ingredients                 Weight

3 cups flour                     400g - 100%

1 ½ cup water                  340g - 75% hydration

1 ½  tsp salt                     8g -     2%

½ cup starter                   100g

¼ cup cinnamon chips    50g

1 TB butter                       10g

 

 

Method (Develop the dough – bulk ferment)

  1. Combine water and starter – stir until blended.

  2. Add flour – mix until blended well, no dry flour.

  3. Let rest/autolyze for 30 minutes.

  4. Add salt, fold into dough thoroughly. Rest a few minutes for the salt to blend.

  5. Add butter and cinnamon chips, fold into dough thoroughly.

 

Over the next 2 - 3 hours:  every 30-45 minutes (4x)

  1. Stretch and Fold - (gluten begins to strengthen).

  2. Stretch and Fold - (gluten continues to develop).

  3. Stretch and Fold - (gluten and dough begin to feel more silky and elastic).

  4. Stretch and Fold - (gluten and dough are lighter/has volume – well developed).

 

Place in fridge for 12 – 18 hours (long ferment – time develops gluten and flavor)

 

Shorter time in fridge = a more mild flavor.

 

Take out of fridge, bring dough close to room temperature.

 

Shape dough – Prepare for final rise

  1. Using both hands, stretch dough sideways, fold right over middle, then left over middle.

  2. Stretch dough from top, fold over middle, roll and seal toward bottom end.

  3. Turn over, shape dough using hands or dough scraper (tighten/strengthen top of loaf (add tension).

  4. Place in banneton/bowl or bread pan for final rise.

  5. Let rise in 75+ degree environment until dough springs back (could be 2-3 hours).

 

Bake (using Dutch oven or clay cloche – generates steam, crispy crust)

  1. Heat oven and container to 450 degrees

  2. Score/cut the loaf (create weak area to allow bread to rise as it bakes).

  3. Place loaf in baking pan, bake for 25 minutes, remove lid, bake an additional 6 – 7 minutes or until loaf reaches 200 degrees and is nicely browned.

  4. Remove loaf from pan, cool for 1 – 2 hours.

 

Bake (using baking stone/steel – generate steam, crispy crust)

  1. Heat oven, baking stone/steel and empty pan (on bottom rack) to 450 degrees.

  2. Score/cut the loaf (create weak area to allow bread to rise as it bakes).

  3. Place loaf on the stone/steel, pour water into the empty pan (creates steam) bake for 25 minutes, turn loaf around, bake an additional 6 – 7 minutes or until loaf reaches 200 degrees and is nicely browned.

  4. Remove loaf from oven cool for 1 – 2 hours.

 

Bake (using bread pan - sandwich bread)

  1. Heat oven to 350 degrees

  2. Bake for 23 minutes, rotate loaf, bake an additional 6 – 8 minutes or until loaf reaches 200 degrees and is nicely browned.

  3. Remove loaf from pan, cool for 1 – 2 hours.

 

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