Cinnamon Dutch Oven Sourdough Bread
By: Amber Grangroth
Cinnamon Dutch Oven Sourdough Bread is perfect for all types of breakfast, whether your adding it slathered with butter alongside eggs, made into peanut butter and banana toast or French toast, this bread is delicious!
With cinnamon and a touch of sugar it’s warm and cozy and lightly sweet. Your family will love this variation of Artisan bread!
Make sure you are using active sourdough starter. Active sourdough has been fed and doubled in size. Use it when it’s in its doubled state.
This recipe uses all white flour which creates a beautiful oven spring when baked! Always use an unbleached flour. I prefer bread flour but all purpose flour can also be used. Use tap water from your well or filtered water.
Happy Baking!
Cinnamon Dutch Oven Sourdough Bread Recipe
Ingredients:
1/2 cup active bubbly starter (mixed down before measuring)
1 1/2 cups warm water
1/4 cup sugar
2 tsp cinnamon
3 1/2 cups bread flour
2 tsp salt
Instructions:
1. In a large bowl, add sourdough starter, water, sugar, cinnamon, and flour. Mix to form a shaggy dough. Cover and let sit 20-30 minutes.
2. Sprinkle salt on the dough and pinch to incorporate.
3. With a wet hand, take one quarter of the dough, stretch, and fold over the dough. Turn 90° and repeat for a total of 4 stretches and folds. Flip the dough over, cover, and let sit 30 min.
4. Repeat step 3 for a total of 5 rounds of stretch and folds over approximately 2.5 hours.
5. On a lightly floured surface, dump out dough and pull in the edges and flip to form a round. Continue to tuck and turn to form nice tension of the dough.
6. Flour the top and place upside down in a well floured bowl or banneton. Cover and let sit 1-2 hrs. Then refrigerate overnight.
7. The next day, preheat your oven to 450° with the dutch oven inside. Place a baking sheet on the rack below. This helps to prevent the bottom of your loaf from getting too dark.
8. When the oven is hot, flip the dough out onto a piece of parchment paper. Score the top with a sharp knife or scoring blade. Then, gently place into the dutch oven.
9. Place cover and bake for 30 min. Remove cover and bake an additional 15 minutes.
10. Place on a cooling rack and let cool for 45 minutes before slicing.
Enjoy!
Cinnamon Dutch Oven Sourdough Bread
Ingredients
- 1/2 cup active bubbly starter mixed down before measuring
- 1 1/2 cups warm water
- 1/4 cup sugar
- 2 tsp cinnamon
- 3 1/2 cups bread flour
- 2 tsp salt
Instructions
- In a large bowl, add sourdough starter, water, sugar, cinnamon, and flour. Mix to form a shaggy dough. Cover and let sit 20-30 minutes.
- Sprinkle salt on the dough and pinch to incorporate.
- With a wet hand, take one quarter of the dough, stretch, and fold over the dough. Turn 90° and repeat for a total of 4 stretches and folds. Flip the dough over, cover, and let sit 30 min.
- Repeat step 3 for a total of 5 rounds of stretch and folds over approximately 2.5 hours.
- On a lightly floured surface, dump out dough and pull in the edges and flip to form a round. Continue to tuck and turn to form nice tension of the dough.
- Flour the top and place upside down in a well floured bowl or banneton. Cover and let sit 1-2 hrs. Then refrigerate overnight.
- The next day, preheat your oven to 450℉ with the dutch oven inside. Place a baking sheet on the rack below. This helps to prevent the bottom of your loaf from getting too dark.
- When the oven is hot, flip the dough out onto a piece of parchment paper. Score the top with a sharp knife or scoring blade. Then, gently place into the dutch oven.
- Place cover and bake for 30 min. Remove cover and bake an additional 15 minutes.
- Place on a cooling rack and let cool for 45 minutes before slicing.