The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cinnamon swirl bread

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varda's picture
varda

Today I was planning to make Vermont Sourdough with Whole Wheat as part of a return to good healthy eating, but it was not to be.    I had added the starter to the dough and mixed it up, when my nose was assaulted by something NOT RIGHT.   In the past I've ignored these warnings figuring that whatever was not right would disappear in the baking.   But I've learned.   So out with the old dough, in with the new.   I mixed up another liquid starter, but I really wanted bread today, so after 3 hours, I decided to improvise.   Instead of nice, lean Vermont Sourdough,   I started the year with something sweet:   Cinnamon Swirl. 

The last time I made something like this, both my husband and son informed me that I'd skimped unduly on the cinnamon, sugar, and butter.    So this time I didn't.    To say the least.   I threw in the unfinished starter, and then some yeast for good measure.   It rose like gangbusters.   Here is what I came up with. 

STARTER

 

Feed

        Total

        Percent

Ripe Starter

100

 

 

 

KAAP

57

100

157

 

Rye

3

 

3

 

Water

40

150

190

119%

 

 

 

350

 

 

 

 

 

 

 

FINAL

STARTER

TOTAL

PERCENT

KAAP

550

153

703

100%

Rye

 

3

3

0%

WW

 

 

0

0%

Milk

164

 

164

23%

Water

127

187

314

44%

Butter

15

 

15

 

Yeast

10

 

10

 

Salt

12

 

12

1.7%

Starter

343

 

 

22%

 

 

 

1221

 

 

Take firm starter and build as above.    Leave at warm room temperature.    Scald milk in microwave for 1.5 minutes.   Add butter to it and let cool.    After starter has ripened for three hours, mix all ingredients.   Let double (this took 45 minutes.)   Press out into a long flat rectangle with short side in front.   Brush with melted butter.   Sprinkle very thickly with cinnamon sugar.   I used two sticks of cinnamon that I ground in a coffee grinder mixed with around 3/4 cups of sugar.   Roll up without pressing in the sides while shaping.   Place in bread pan with seam down.   Brush top with remaining melted butter and cinnamon sugar.  Let rise to over top of pan (this took around 45 minutes.)   Bake at 370 with no steam for 45 minutes.    Then remove from pan and bake for 15 more minutes.  Then enjoy and follow through on resolutions tomorrow. 

     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
SourdoLady's picture

Sourdough Cinnamon Swirl Bread Recipe

October 27, 2009 - 10:52am -- SourdoLady

I have had numerous requests for my Sourdough Cinnamon Swirl Bread recipe. Here it is, but it is in volume measurements. If someone wants to convert it to grams, be my guest. I'm not good at conversions and this is an old recipe, before everyone was interested in using weights.


CinnSwirl


Sourdough Cinnamon Swirl Bread


2 cups active, bubbly starter


1/2 cup milk


1 tsp. vanilla (optional)

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