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artisan sourdough cinnamon loaf on wooden cutting board with tea towel
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Artisan Cinnamon Sourdough Bread

The warming and delicious bread is a great treat to go with your afternoon coffee!
Prep Time30 mins
Cook Time50 mins
8-24 hours8 hrs
Total Time9 hrs 20 mins
Course: Side Dish
Cuisine: American
Keyword: Bread, Cooking from scratch, Homemade, Long fermented, Sourdough

Equipment

  • Standing Mixer
  • measuring spoons
  • Measuring Cups
  • Big bowl for rising the dough
  • Wooden spoon or spatula
  • Parchment Paper
  • Dutch Oven
  • Cling wrap

Ingredients

  • 1 cup scant sourdough starter
  • 3 cups flour
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 1 tbsp ground cinnamon

Instructions

  • Measure out flour, honey, salt, and starter. Put ingredients in the bowl that goes with your standing mixer.
  • Using the dough hook, turn on blender to low speed to mix ingredients. As ingredients are mixing slowly pour in warm water. about 1/4 cup at a time until you get it the right consitancy. The consistency should be a shaggy dough. and no loose flour at the bottom of the bowl. But the dough shouldn't appear wet. If this happens just add a little more water (if too dry) or flour (if too wet) until you get the right consistency.
  • After all the water is mixed in turn off the blender and let it sit for 15 minutes.
  • After 15 minutes is up, come back to the blender and knead the dough in the mixture for about 5-10 minutes, until the dough passes the window pain test.
  • Window pane test: rip off a part of the dough and stretch it with both hands, holding it up to the light. If it gets thin enough to see light through it, it means it is kneaded enough and the gluten has developed properly.
  • Take a separate big mixing bowl or glass bowl and lightly grease with oil or butter. Put the ball of kneaded dough inthe bowl.
  • Cover with the bowl cling wrap and let it rise for 8-24 hours.
  • The next day, or when your first rise is done, take the dough and punch it down. It will have doubled in size.
  • Mix in the 1 tbsp of cinnamon by sprinkling 1/2 tsbp at a time on top of the punched down dough. After each sprinkle of cinnamon use the stretch and fold method to mix it in, and shape the dough for the next rise. Place the dough in a bannton bread basket, or in another bowl and let it rise a second time. This time only for 1 hour.
  • Preheat the oven to 450 degrees farenheight. Place the dutch oven in the oven so it preheats with the stove
  • After the oven and dutch oven are preheated, prepare a large piece of parchment paper, and place the dough on it. Remove the lid of the dutch oven (with oven mits) and place the parchment paper and dough in the dutch oven
  • Put the lid on again and place it in the oven. Set a timer for 20 minutes.
  • After 20 minutes is up, check the bread by removing the lid to the dutch oven. If it's starting to look crispy, keep the lid off and put back in the oven for 15 minutes. If it does not look like it's beginning to crisp, put the lid back on and cook for another 10 minutes. Check it again. When it looks like it's beginning to crisp, remove the lid and put back in the oven for another 15 mintutes.
  • After the bread is done baking remove from the dutch oven by grabbing the parchment paper, or taking it out with your oven mits on.
  • Set it to cool on a cutting board for about 30 minutes before cutting into it. This will allow all the air to fill out the bread, finishing those delicious air pockets.
  • Enjoy all your hard work!