CINNAMON BURST SOURDOUGH

500 g bread flour

340 g water

150 g sourdough starter

10 g salt

1/2 cup mini cinnamon chips (I get mine at Orson Gygi!)

mix all ingredients except cinnamon chips together into a loose dough. use a big plastic mixing bowl and a spatula

cover and let rest 30 minutes

do rounds of stretch and folds until the dough comes together and starts to become elastic. i usually do 10 rounds. add the cinnamon chips and knead until combined.

oil the bowl, cover the bread with plastic wrap or a kitchen towel, and let rise overnight or about 8 hours.

in the morning, shape the dough into a boule. i like to line a cookie sheet with parchment paper, dust it with flour, and shape my dough there.

let rest 30 minutes covered with plastic wrap greased with oil

score

lift the bread by the corners of the parchment paper and place in a dutch oven

bake at 475 with the lid on for 20 minutes

remove the lid and bake for another 25 minutes

let cool before slicing and enjoy! #sourdoughrecipe #cinnamonbread #cinnamonburstbread