Cinnamon Honey Butter Sourdough Bread

Sourdough Starter (Levain)

• 50 grams active sourdough starter, ¼ cup
• 50 grams all-purpose or bread flour, ⅓ cup
• 50 grams warm water, ¼ cup

Sourdough Bread

• 350 grams water, 1 ½ cups
• 150 grams active and bubbly sourdough starter, ⅔ cup
• 30 grams honey , 1 ½ Tablespoons
• 10 grams salt, 1 ½ teaspoon
• 500 grams bread flour, 3 ½ cups

Cinnamon Honey Butter Filling

• 57 grams salted butter, room temperature, ¼ cup
• 10 grams honey, ½ Tablespoon
• 40 grams powdered sugar, ⅓ cup
• 6 grams cinnamon, 1 Tablespoon
• 16 grams flour, 2 Tablespoons

Cinnamon Honey Butter (for topping)

• 114 grams salted butter, ½ cup
• 20 grams honey, 1 Tablespoon
• 30 grams powdered sugar , ¼ cup
• 2 grams cinnamon, 1 teaspoon

Instructions

1. Feed Sourdough Starter: About 4 hours before making the loaf, feed your sourdough starter a 1:1:1 ratio. Cover and let it rest at 77–80°F until bubbly and doubled in size.

   If you don’t have extra starter, add an extra 5–10 grams to each portion (starter, flour, and water) so you have enough to bake with and still keep your starter going.

   50 grams active sourdough starter, 50 grams all-purpose or bread flour, 50 grams warm water

   Skip this step if your starter is already activated and ready to bake with.

   Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (15 grams active sourdough starter, 70 grams flour, 70 grams water) the night before and leave for about 10 hours at 72℉.
2. Mix dough: In a 2-quart straight-sided container or a medium clear bowl, mix water, sourdough starter, honey, salt, and bread flour with your hands, danish dough whisk, or a spoon until all the ingredients are well incorporated about 1-2 minutes. Cover and let rest for 30 minutes in a warm spot.

   To follow the suggested timing, keep the dough temperature at 75°F.

   350 grams water, 150 grams active and bubbly sourdough starter, 30 grams honey , 10 grams salt
3. Stretch and folds: Perform 3 sets of stretch and folds with a 30-minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on top of itself. Repeat this 3 more times, rotating the bowl 90 degrees each time. Cover and keep the dough warm between each set.
4. First rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 50%. If it does not show these signs, continue to let the dough rise.

   At a dough temperature of 75ºF, my dough is ready about 4 hours after mixing the dough.
5. Make filling: In a bowl, mix the room temperature butter, honey, powdered sugar, cinnamon, and flour until smooth and fully combined. If the butter isn’t incorporating easily, microwave the mixture for about 5 seconds to soften it slightly. It should be soft, not melted.

   57 grams salted butter, 10 grams honey, 40 grams powdered sugar, 6 grams cinnamon, 16 grams flour
6. Prep basket: Lightly flour an 8–10-inch oval proofing basket with all-purpose flour or rice flour.

   If you don’t have an oval proofing basket, line a loaf pan with a lightly floured tea towel.
7. Shape dough: Turn the dough out onto an unfloured surface and gently stretch it into a 12 x 9-inch rectangle. Spread half of the filling evenly over the dough.

   Fold the bottom third of the dough up toward the center. Then fold the top third down so the edges meet in the middle, like folding a letter.

   Spread the remaining filling over the folded dough. Starting from one short end, roll the dough up somewhat tight into a log.
8. Add to basket: Pinch the sides closed to seal, then place the dough seam side up into a proofing basket. Cover.
9. Final rise same-day (option 1): Let the dough rest on the counter for 1–2 hours at 75°F.

   To check for readiness, perform the poke test: gently press the dough with a lightly floured finger. If the indentation slowly springs back, it’s properly proofed and ready to bake. If it bounces back right away, it needs more time. If the indentation doesn’t spring back at all, the dough is overproofed and should be baked right away. Once the dough is ready, place it in the freezer for 20-30 minutes.
10. Final rise overnight (option 2): Place the dough in the fridge overnight for 8-12 hours until ready to bake. No need to test if the dough is ready, just bake it straight from the fridge.
11. Preheat oven: Place a dutch oven in the oven and preheat it to 425℉. I also like to place a heavy-duty pizza stone on the rack underneath to prevent the bottom of my loaf from burning.
12. Score: Place a piece of parchment paper or a silicone bread sling over the top of the basket. Flip the dough out onto your surface and remove the basket.

    Using a bread lame or a sharp knife held at about a 45-degree angle, quickly score one long slash along the length of the loaf.
13. Bake: Transfer the dough to the preheated Dutch oven and cover with the lid. Bake for 40 minutes. Remove the lid and continue baking for an additional 10 minutes, or until the crust is golden brown.

    The loaf is done when the internal temperature reaches 205°F.

14. Make cinnamon honey butter: If desired, make an extra batch of cinnamon honey butter to serve with the bread. In a bowl, mix softened butter with the remaining ingredients until smooth and creamy.

    114 grams salted butter, 20 grams honey, 30 grams powdered sugar , 2 grams cinnamon

Notes

• Chill before scoring. If baking same day, placing the shaped loaf in the freezer for 20–30 minutes makes scoring easier and helps the loaf hold its shape.
• Seal the seams well. After rolling the dough into a log, pinch the seams and ends closed tightly. This helps keep the cinnamon honey butter tucked inside the loaf.
• Don’t overshape the dough. Once the loaf is rolled up, resist the urge to keep tightening or reshaping it. Overhandling can cause the dough to tear, which may lead to the cinnamon honey butter leaking out. If you notice a small hole, gently pinch the dough back together and place it seam side up in the basket right away.
• Let it cool before slicing. It’s tempting to cut into the loaf right away, but let it cool for at least 30 minutes before slicing. This helps the crumb set properly, prevents gaps from forming around the cinnamon layers, and keeps each slice structured and clean.

Nutrition

Serving: 1slice, Calories: 225kcal, Carbohydrates: 40g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 356mg, Potassium: 48mg, Fiber: 1g, Sugar: 6g, Vitamin A: 121IU, Vitamin C: 0.04mg, Calcium: 14mg, Iron: 0.5mg