Cinnamon Honey Butter Sourdough Bread
This Cinnamon Honey Butter Sourdough Bread combines tangy sourdough with sweet cinnamon and honey, creating a fluffy, flavorful loaf that’s perfect for any time of day!
Ingredients
- 100 g active sourdough starter
- 375 g warm water
- 500 g bread flour
- 50 g honey
- 8 g salt
- 2 tsp ground cinnamon
- 50 g softened butter or coconut oil for vegan
- Optional Swirl: 2 tbsp cinnamon + 50g brown sugar
Instructions
- Feed your sourdough starter 4–6 hours before baking, ensuring it’s bubbly and active. Combine the starter, water, honey, and softened butter in a large bowl until well mixed. Add the flour, salt, and cinnamon, stirring until no dry spots remain and the dough is shaggy. Cover the bowl and let it rest for 30 minutes to allow the flour to absorb the liquid.
- Perform 4–6 sets of stretch-and-folds over the next 2–3 hours, with 30-minute intervals between each set. If adding the cinnamon swirl, roll the dough into a rectangle, spread the cinnamon-sugar mixture, and roll it up tightly. Let the dough bulk ferment at room temperature for 4–8 hours until it has risen by 50%. Shape the dough into a round or oval, place it in a floured banneton, and refrigerate overnight for 12–16 hours.
- Preheat a Dutch oven to 450°F (230°C). Score the dough, place it into the hot Dutch oven, and bake covered for 20 minutes. Remove the lid, reduce the heat to 425°F (220°C), and bake for another 25–30 minutes until golden. Let the bread cool on a wire rack for at least 2 hours before slicing.
Notes
✅ Starter Strength: Ensure your starter is bubbly and active for the best rise.
✅ Temperature Control: Maintain a kitchen temperature between 70–75°F for optimal fermentation.
✅ Storage: Store at room temperature for up to 3 days or freeze slices for up to 3 months.
✅ Temperature Control: Maintain a kitchen temperature between 70–75°F for optimal fermentation.
✅ Storage: Store at room temperature for up to 3 days or freeze slices for up to 3 months.