THE BEST Cinnamon Sugar Sourdough Bread / Step-by-Step Breadmaking!

I doubled the recipe in this video to make 2 loaves!
Recipe is from Kailey Kelly on Tik Tok!
•1/3 Cup of active starter
•1 and 3/4 Cups of warm water
•3 Cups of Bread Flour
•1 Cup of All Purpose Flour
Mix together and set aside for 30 minutes with a damp towel over the bowl.
•Now sprinkle 1.5 teaspoons of sea salt and dimple it in the bread. Set aside/covered for another 30 minutes.
Now you’ll begin your stretch and folds (3 sets) every 30 minutes.
Now it’s bulk rise time! You can do this for 12-24 hours until your dough looks perfectly proofed.
Shape your dough and add layers of cinnamon and brown sugar, the more the better!
Put the Dutch oven in the oven while it preheats! 450 degrees.
Put it in the Dutch oven when it reaches temp- 25 minutes covered and 20 minutes with the lid off.
Done!
Comment Below if you want to try this or if you already have because I would love to know what you think!
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[@j0r06]

Hola, me gusto tu técnica y la forma en que añadiste la Canela. Seria genial tener los ingredientes en gramos. Gracias por tu tiempo y por compartir 😊

[@bmiller1958]

Looks AMAZING! YUM! You’ve help inspire me to make my first ever sourdough starter… this weekend!

[@brownsfamilyhomestead]

Wow!! That’s awesome! Good luck!!!

[@hduddy83]

So my starter rises about 1/4 of the way and no more, what could be going wrong?

[@cassandrahuskey8866]

I use saran wrap instead of a towel, to cover. Press n seal

[@Lifeisgood1883]

Beautiful

[@rachaelshea133]

Looks Delicious!!

[@brownsfamilyhomestead]

Thank you!!!

[@cassandrahuskey8866]

I started making this yesterday and use King Arthur flours, I found even tho I followed the recipe exact, on each stretch and fold, I had to keep adding flour cause it was sticky and shaggy

[@cassandrahuskey8866]

Whats that blue bag?? Whats in it? Whats it for? Here I am on the next day and watching the next step and seeing all yoyr doing in a different light!

[@cassandrahuskey8866]

Give some explanation why your scoring the bread the way you do please.

[@cassandrahuskey8866]

Is the dough suppose to be shaggy and sticking to the bowl on all the stretches??

[@cassandrahuskey8866]

Is there ANOTHER rise time after you cinnamon and sugar it???

[@johanne6241]

better wet your hands than adding flour. It will eventually become less sticky.

[@thevanhoys4926]

I let mine proof after filling it with sugar and cinnamon, and it came out liquid.

[@Thewanderinghairstylist]

Is this the same recipe you use for the lemon blueberry sourdough?

[@brownsfamilyhomestead]

Yes!

[@cassandrahuskey8866]

Whaaat ? A lemon blueberry sourdough😃

[@cassandrahuskey8866]

I do all these recipes by hand, I dont have a mixer

[@Laneymac]

Hey! Thanks so much for your video! Can you please tell me if I could do a cold retard on this after shaping and putting in the banneton? How would this change things? I always cold retard because I find it easier to score that way. Thank you!! Your bread looks delicious and beautiful!!

[@cassandrahuskey8866]

Why did you put it in that round banton bowl? Your recipe says NOTHING about another rise time?? Why put it in there then show it on the counter?? Super confusing!

[@corinneanderegg6639]

I wondered the same thing! I'm new to this but was taught to put the cinnamon and sugar in before the refrigerated part but this seems like it would be better afterwards. Does anyone else do it this way?

[@lavettelewis8699]

Because she made two different loaves. If you recall in the video she split the dough in half. She scored each loaf in two different patterns before baking.