CINNAMON SWIRL SOURDOUGH PAN LOAF
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Cinnamon Swirl Sourdough Pan Loaf
Ingredients
- 350 grams bread flour
- 170 grams whole wheat flour
- 10 grams fine sea salt
- 16 grams cinnamon, divided
- 345 grams water
- 150 grams starter
- 30 grams honey
- 140 grams raisins
- 60 grams dark brown sugar
- 1 egg white
Instructions
Day One
- Add the flours, sea salt and 8 grams cinnamon to a medium bowl and whisk.
- In a small bowl whisk together water, starter and honey. Add the wet ingredients to the dry ingredients and mix using a stiff rubber spatula. Add raisins and continue mixing, using your hands, until the raisins have been evenly distributed.
- Cover and let rest for 15 minutes.
- After 15 minutes perfrom a few rounds of stretching and folding. Using damp hands reach under the dough and stretch the dough upwards before folding it over to the other side. Go around the bowl, stretching and folding, until the dough feels tighter and there is some resistance.
- Cover the dough and allow it to raise at room temperature for 6 to 8 hours.
- Lightly grease a 9x5 loaf pan and set aside.
- In a small bowl mix the dark brown sugar and remaining 8 grams of cinnamon. Set aside.
- Once the dough has about doubled in size scrape the dough out onto a lightly floured surface. Stretch the dough into a large rectangle, roughly 7 x 12 inches. Sprinkle the cinnamon sugar mixture evenly over the dough. Beginning at one of the shorter ends roll the dough into a tube.
- Place the rolled dough into the prepared loaf pan. Cover and let rise for another 2 to 3 hours, until the dough has risen over the lip of the loaf pan.
- After the loaf's second rise place it in the refrigerator overnight (12 to 15 hours).
Day Two
- Preheat oven to 350F for at least 15 minutes.
- Brush the top of the loaf with the egg and score. Bake for 1 hour or until the interior of the loaf reaches 190F.
- Once the bread has been baked remove it from the loaf pan immediately. Allow to cool on a wire rack on its side for at least 1 hour before slicing.
Suggested Baking Schedule
Day One
9:00 am: Mix the flours, sea salt and 8 grams cinnamon to a medium bowl and whisk. In a small bowl whisk together water, starter and honey. Add the wet ingredients to the dry ingredients and mix using a stiff rubber spatula. Add raisins and continue mixing, using your hands, until the raisins have been evenly distributed.
9:15 am: After 15 minutes perfrom a few rounds of stretching and folding. Using damp hands reach under the dough and stretch the dough upwards before folding it over to the other side. Go around the bowl, stretching and folding, until the dough feels tighter and there is some resistance. Cover the dough and let rest.
5:00 pm: Once the dough has about doubled in size scrape the dough out onto a lightly floured surface. Stretch the dough into a large rectangle, roughly 7 x 12 inches. Sprinkle the cinnamon sugar mixture evenly over the dough. Beginning at one of the shorter ends roll the dough into a tube.
Place the rolled dough into the prepared loaf pan. Cover and let rise for another 2 to 3 hours, until the dough has risen over the lip of the loaf pan.
8:00 pm: After the loaf’s second rise place it in the refrigerator overnight (12 to 15 hours).
Day Two
9:00 am: Preheat oven to 350F for at least 15 minutes.
9:30 am: Brush the top of the loaf with the egg and score. Bake for 1 hour or until the interior of the loaf reaches 190F.
10:30 am: Once the bread has been baked remove it from the loaf pan immediately. Allow to cool on a wire rack on its side for at least 1 hour before slicing.
11:30 am: ENJOY!