Ingredients
Dough Ingredients
- 350 g water, warmed to 85℉
- 100 g active sourdough starter, fed 8-10 hours prior and bubbly
- 25 g granulated sugar
- 500 g unbleached all purpose flour
- 11 g kosher salt (such as Morton’s)
Cinnamon Brown Sugar Layering
- 2 tablespoons ground cinnamon, approximately
- 2/3 cup (135 g) dark brown sugar
Instructions
- Make the dough: In a large mixing bowl, combine the warm water and active sourdough starter. Whisk thoroughly to dissolve the starter into the water. Add the granulated sugar and whisk to incorporate.
- Add flour and salt: Add the unbleached all-purpose flour to the mixture. Use a wooden spoon or Danish dough whisk to mix. When the dough becomes too thick to stir, use clean hands to bring it together. Scrape excess dough from your hands and the bowl sides. Sprinkle kosher salt on the dough surface, cover the bowl, and let it rest at room temperature for 30 minutes.
- Incorporate salt: After 30 minutes, use damp hands to pinch and thoroughly incorporate the salt into the dough. Shape into a round, cover, and rest for another 30 minutes.
- Stretch and fold #1: Uncover the dough, gently stretch one side and fold it over the dough ball. Repeat for all sides rotating the bowl 90° each time. Flip the dough ball upside down back into the bowl, cover, and rest for 30 minutes.
- Repeat stretch and folds: Perform two more cycles of stretch and fold each spaced 30 minutes apart. After the last fold, cover the dough and bulk ferment at room temperature for 3-4 hours or until puffed, nearly doubled, and bubbly.
- Shape and layer cinnamon sugar: Lightly flour your work surface and pour the dough out. Stretch it into a 10×15″ rectangle. Generously sprinkle cinnamon leaving a 1/2″ border, then sprinkle 2 tablespoons of brown sugar and gently press it into the dough.
- Fold dough with fillings: Fold the top 1/3 down to the center line, sprinkle more cinnamon and brown sugar leaving a border. Fold the bottom 1/3 over like a letter, sprinkle cinnamon and sugar again, gently pat down, then carefully roll the dough into a round boule shape.
- Proof the shaped dough: Line a proofing basket with a generously floured tea towel (or rice flour). Place the shaped loaf in the basket, cover with a disposable shower cap or plastic bag, and refrigerate to proof for 2-3 hours.
- Preheat the oven and Dutch oven: Place a large Dutch oven with lid on the middle rack and preheat oven to 450℉. When up to temp, continue heating for an additional 25-30 minutes. Remove dough from fridge while oven preheats.
- Bake the bread: Using oven mitts, carefully remove the Dutch oven. Remove lid and gently transfer the dough on parchment paper into the pot. Score the top of the dough to allow steam release. Cover with the lid and bake for 25 minutes at 450℉.
Notes
- Using a Dutch oven mimics a steam oven environment which helps achieve a crispy crust.
- A well-fed, bubbly sourdough starter is essential for proper fermentation and rise.
- Adjust proofing time depending on room temperature and dough activity.
- Flouring the proofing basket prevents sticking, and rice flour is a great non-sticky option.
- Scoring the dough controls expansion and prevents tearing during baking.
- Keep the dough covered during proofs to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
