Description

This Cinnamon Honey Butter Sourdough Bread recipe combines tangy sourdough with a sweet, spiced cinnamon honey butter swirl, creating a beautifully baked loaf that’s perfect for breakfasts or snacks. The bread is naturally leavened with an active sourdough starter and includes a long fermentation to develop deep flavors. The cinnamon honey butter is swirled inside and baked within the bread for a soft, fragrant, and slightly sweet crumb with a tender crust.

Ingredients

Scale

Dough Ingredients

500 grams bread flour
350 grams water
50 grams active sourdough starter
50 grams sugar
10 grams salt

Cinnamon Honey Butter Ingredients

114 grams butter
15 grams honey
30 grams powdered sugar
2 grams cinnamon
9 grams flour

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Instructions

Mix Dough: In a large bowl, combine the bread flour, water, active sourdough starter, sugar, and salt to form a shaggy dough. Mix until ingredients are just combined. Cover the bowl with a cloth or plastic wrap and let it sit at room temperature for 30 minutes to hydrate the flour.
Stretch and Fold: After 30 minutes, perform the first series of stretch and folds to help develop gluten structure. Repeat this stretch and fold process once or twice more at intervals to strengthen the dough.
Bulk Fermentation: Allow the dough to bulk ferment at room temperature for 10 to 14 hours, or until the dough has risen about 75%, showing good volume increase and air bubbles inside.
Prepare Cinnamon Honey Butter: In a separate bowl, mix softened butter, honey, powdered sugar, cinnamon, and flour together until smooth and well combined. Set aside.
Shape and Incorporate Butter: Turn the dough out onto a floured surface and shape it into a rectangle. Spread half of the cinnamon honey butter evenly over the surface of the dough. Fold the dough over and roll it tightly to enclose the butter within the dough layers.
Second Proof: Place the shaped dough into a proofing basket to maintain its shape. Cover and refrigerate for at least 8 hours for the second proof, allowing flavors to develop further and the dough to chill.
Preheat Oven and Dutch Oven: Before baking, preheat your oven to 450°F (232°C) along with a Dutch oven inside to fully heat the baking vessel, which will provide steam and help create a crispy crust.
Bake Covered: Carefully transfer the dough into the hot Dutch oven, cover it with the lid, and bake for 25 minutes. This covered bake traps steam to help the bread rise and form a crust.
Uncover and Finish Baking: Remove the lid and bake for an additional 10 to 15 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Cool: Transfer the bread to a wire rack and allow it to cool completely before slicing and serving to preserve texture and flavor.

Notes

The long fermentation times develop flavor and texture, so do not rush the process.
Using a Dutch oven helps simulate the effects of steam in professional ovens, creating a better crust.
Make sure the sourdough starter is active and bubbly before beginning to ensure good rise.
You can adjust the sugar amount if you prefer a sweeter bread.
Store leftover bread in an airtight container to maintain freshness.