Cinnamon Bread

 
 
 
 

Ingredients

Poolish

  • 35 g flour

  • 30 g water

  • 1 pinch yeast

Dough

  • 300 g warm water

  • 12 g sugar

  • 15 g oil

  • 1 tsp active dry or instant yeast

  • 400 g bread flour

  • 100 g AP flour

  • 9 g salt

  • 1 Tbsp butter to grease pan

Mix

  • 10 g cinnamon

  • 100 g light brown sugar

  • 1 egg + 1 Tbsp water

Process

  1. Mix the poolish the night before and allow to ferment 12-14 hrs

  2. Whisk the poolish, water, sugar, oil, and yeast til combined, then stir in the flours and salt.

  3. Combine until incorporated, turn out and knead until smooth, ~5minutes.

  4. Cover and let rise for 1 hr.

  5. Fold it in the bowl a few times.

  6. Cover and let rise for 1 hr.

  7. Fold it in the bowl a few times.

  8. Cover and let rise for 1 hr.

  9. Grease a loaf pan.

  10. Flour the top of the dough and a work surface, turn the dough out an roll into a large rectangle.

  11. Beat the egg water mixture then brush on the dough.

  12. Mix the cinnamon and sugar then sprinkle over the dough.

  13. Roll the dough tightly into a log, then cut in half lengthwise so the layers are exposed.

  14. Twist the 2 halves together 4-5 times and place in the pan.

  15. Cover and let rise 1 hour

  16. 20 minutes before it’s done, pre-heat the oven to 400F.

  17. Bake at 400F for 30 minutes then cover with foil and bake additional 10-20 minutes until done.

  18. Remove before the melted sugar hardens.

 
 

Source: Adapted from Artisan Sourdough Made Simple by Emilie Raffa and Brian Lagerstrom | THE BEST CINNAMON RAISIN BREAD with a Twist

 
BreadKain Place-Hildesheim2