I'm so happy and surprised with how this guy turned out! Not as cinnamon-y throughout the whole loaf as I could like, so next time I plan to do 2-3 more folds during pre-shaping and to be more generous with the cinnamon-sugar 🤩
Feedback welcome!
Recipe:
500g bread flour
350g water
125g starter
12g salt
Cinnamon sugar (during preshape only)
- Combined ingredients (minus cinnamon sugar)
- Did 4 sets of stretch and folds ≈30 mins apart
- Bulk fermentation for 10.5 hours
- Preshaped dough by adding the cinnamon sugar mixture over top of each fold (see second photo).
- Cold proofed for =20 hours in fridge
- Baked at 475°F for 25 mins in Dutch oven with lid on, 450°F for 25 mins with lid off
by Odd_Egg_1496
2 Comments
Still looks good to me! I made a cinnamon brown sugar raisin loaf a few weeks ago. I used butter which seeped out and didn’t add a lot of flavor other than burning the bottom. Your distribution looks pretty good. May shaping it different could improve cinnamon distribution. Ive been playing around with shaping my loaves kind of like a baguette where you roll the dough tightly vs the stretch and fold inclusion.
I have had good luck adding cinnamon in the dough itself during mixing as well as adding some as a swirl.
My preference is to also compliment the cinnamon with some other flavors that harmonize, so whole wheat flour or cooked oatmeal or both. Those earthy and nutty flavors compliment the cinnamon and help bring it out more for me.