Cinnamon Sugar Swirl Sourdough Loaf | Details in Description of This Video!!

Learn how to make sourdough bread step by step here: https://cookingkatielady.com/recipe/organic-sourdough-bread/

#sourdough #sourdoughbread

I got a lot of questions on how I make my cinnamon sugar swirl sourdough loaf so I’m going to show you really quickly you just make sour dough bread just as you normally would and the only difference is that you add the cinnamon sugar mixture into the dough when you’re doing that final shaping just going to lightly flour my counter and then I have my proof dough here okay so I’m just going to shape my dough into a big rectangle just stretch it as wide as you can without ripping a hole in it so here I have cinnamon granulated mon fruit and brown mon fruit you can use regular granulated sugar and brown sugar if you would like I just love mon fruit and I prefer to stay away from refined sugar I’m going to sprinkle the cinnamon and the M fruit all over I’m going to try to stay away from the edges cuz if you get it on the edges of the dough it gets really sticky and it’s really hard to work with this is brown monk fruit and granulated style monk fruit so now we’re going to shape the loaf so I’m going to fold the first one in I’m going to sprinkle with a little bit more of the cinnamon sugar mixture I’m going to fold the other side over and then I’m going to repeat the cinnamon sugar process so now we’re going to roll the loaf up and shape it I’m just going to grab it and roll it into a log as neatly as possible trying not to get the cinnamon sugar mixture on the edges I’m just going to pinch these edges in seeing some of the sugar came out there but that’s okay and now we’re going to shape it I’m just putting a little bit more flour just to help with the stickiness and the way you shape it is you just grab it and pull it towards you and go in kind of like a candy cane motion okay and I have a well flowed maniton basket here and I’m just going to grab the loaf flip it over set it in there and I just sprinkled a little bit more flour over the top just to help with the sticking I’m going to do a cold ferment in the fridge so I have these little silicone cover so I’m just going to put that over it and then I’ll put it in the fridge overnight or for up to 3 days and then we will score it and bake it