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–+ servings
round loaf of sourdough bread with cinnamon sugar swirl.
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4.50 from 2 votes

Cinnamon Sugar Sourdough Boule

Brown sugar-cinnamon swirls throughout a simple and slightly sweet artisan sourdough loaf. Perfect toasted and buttered with your morning coffee.
Prep Time1 hour
Cook Time1 hour
rising time20 hours
Total Time22 hours
Course: Bread, Breakfast
Cuisine: American
Keyword: cinnamon sugar sourdough loaf, Fall, Winter
Servings: 12 slices
Calories: 148kcal
Author: Katie

Ingredients

Dough

  • 3 cups bread flour 15.85 ounces (note: if using the 2x function, ounces will not double but grams will)
  • 1⅓ cups lukewarm water 10.6 ounces
  • ¾ cup sourdough starter bubbly and well fed, 6 ounces
  • ¼ cup granulated sugar
  • 1 teaspoon salt

Cinnamon Sugar Swirl

  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
US Customary - Metric

Instructions

  • Mix and autolyze. Combine the flour, water, sugar, and starter in a large bowl and stir.  Use your hands to incorporate any dry bits.  Cover with a clean, damp tea towel and allow to rest at room temperature for 30 minutes.
    bowl of sugar, starter, flour, and water.
  • Add salt. After the rest period, add the salt and knead for a minute or two until everything is thoroughly mixed in. You can knead it right in the bowl or on the counter. The dough should be slightly sticky but not too wet.
    sticky dough mixed in bowl.
  • First rise. Cover with a damp towel and allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour. Simply pull from the outside and stretch into the center as shown. There is no need to take it out of the bowl. Each time you do this, the dough will feel slightly firmer.
    sourdough being stretched and folding. uring rising process.
  • Add cinnamon sugar. Stretch dough out into a circle. Combine cinnamon and sugar in a small bowl. Sprinkle on top of dough, leaving a 2 inch border around all sides. Roll the dough into a log. Pinch seams closed. Some might escape; this is okay!
    bread dough being filled with brown sugar and cinnamon.
  • Second rise. Heavily dust a banneton with rice flour. Place the loaf into the banneton and cover with plastic wrap.  Allow to proof overnight in the fridge.
    banneton with shaped cinnamon sugar sourdough.
  • Prep for baking. In morning, preheat oven to 425 with rack in the center with the Dutch Oven inside. Remove dough from fridge and turn it out onto a sheet or parchment paper, trying to have it land in the center.  Slash the top with a lame or very sharp knife.  Carefully remove the hot Dutch Oven and place the parchment and bread inside. Place the lid back on.
    loaf of bread being slashed and placed in dutch oven.
  • Bake. Bake for a total of 55 minutes: 25 minutes covered, 25 minutes uncovered, and then remove from the Dutch Oven and bake directly on the rack for 5 minutes to brown the crust.  Bread should be 200-210 internally when it is done. Remove from Dutch Oven and remove parchment paper.  Allow to cool on a wire rack 3 to 4 hours before slicing.  Will keep at room temperature, tightly wrapped, for a few days
    fully baked loaf before and after slicing.

Nutrition

Calories: 148kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg