Published By Natasha KrajncCategorized as Sourdough Bread Recipes
“Life has many twists and turns and sometimes what looks like a very bad day can be just clearing the way for good things to come.” So, when life gives you twists, you make a twist bread, right? I used chocolate in this sourdough cinnamon bread recipe, so hopefully this will twist your frown upside down, too.
Table of Contents
- Sourdough Cinnamon and Chocolate Twist Bread
- Baking Schedule
- Ingredients
- Instructions to Make this Sourdough Bread
- Sourdough Cinnamon Bread – FAQs
Sourdough Cinnamon and Chocolate Twist Bread Recipe
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- Total Time: 17 hrs 50 mins
- Yield: 1 twist bread 1x
Ingredients
Scale
Starter
- 100 g water
- 100 g white wheat flour (bread flour)
- 1 tablespoon of your (active) sourdough starter
Dough
- all of the above starter (appr. 200 g)
- 180 g warm milk
- 370 g white wheat flour (bread flour)
- 1 egg yolk
- 2 tablespoons of melted butter
- 1 tablespoon of sugar
- 6 g salt
Filling
- 100 g soft butter
- 60 g sugar
- 2 teaspoons of cinnamon
- 50 g of grated chocolate
Instructions
Sourdough starter
- In the evening, first prepare your sourdough starter. Mix 100 g of white wheat flour, 100 g of water, and 1 tablespoon or your base starter. Leave it to ferment until risen, puffed, active and bubbly, so you will be able to mix it into the dough next morning.
Dough
- In the morning, mix the dough. First, dissolve all of your starter in 180 g of water. Add egg yolk and melted butter. Next, add all of the flour (370 g), salt and sugar. Mix well, and knead the dough for 10 minutes until smooth. Shape it into ball and place it into a bowl. Cover with a plastic wrap and leave to ferment until doubled in volume (right photo below). My dough needed 3.5 hours, yours might take more or less, depending on the temperature of your kitchen and power of your starter.
- When you see the dough is about to be ready, prepare the filling. Mix softened butter, sugar, cinnamon and grated chocolate. Also, take your dutch oven (or any other pan) and line it with a piece of parchement paper and grease it with butter.
Shaping
- Roll the dough to be 5 mm thick or 30×45 cm (12×18 inch) wide. Drop the filling across the rolled dough and spread it thinly, leaving 2 cm (1 inch) from all sides.
- Roll the dough from the longest side, then thuck the ends underneath. Cut the rolled dough in half length-wise. You can cut as I did, leaving some part of the dough uncut or you can completely cut it in half. Flip the cut halves outwards.
- Start braiding two strands one over another. Tuck the ends together to form a circle. Place the twisted bread into dutch oven and let it rise.
Final rise
- Leave the dough to rise until puffed (doubled in volume). My dough needed 1.5 hours.
Baking
- 30 minutes before the baking preheat the oven to 200°C (375°F). When the dough is ready, put the Dutch oven into oven and bake it until well baked, 30-40 minutes.
Notes
- The dough for this bread was prepared in the morning, left to rise until almost doubled in volume, shaped, and left to rise until passing the poking test. It was baked in a same day.
- Please adjust the liquid content to your flour. If your flour absorbs more liquid, feel free to add more liquid during mixing. The dough for this bread is soft and not so sticky, but not runny.
- Author: Natasha Krajnc
- Prep Time: 17 hrs 10 mins
- Cook Time: 40 mins
- Category: bread
There were some sunny Christmas days spent in the mountains and there was a car crash couple of days later. I was overlooked and there was nothing I could do.
I was in shock and I wasn’t in shock. I was angry. The moment of collision was long and it was short. I didn’t know if I would make it. I did. It hurt and it still hurts. Not much will for baking, but time for recovery and thinking. I don’t know if I can call this being lucky, but in that moment of crash and not knowing, I felt how it’s like having regrets of not living fully.
Because, when you make some steps towards that side, you are alone with yourself. And regrets hurt the most.
So, when life gives you twists, you make a twist bread, right?
And usually people know cinnamon rolls (I do have a recipe for sourdough discard cinnamon rolls, too), but this one is twist bread instead!
Sourdough Cinnamon and Chocolate Twist Bread
Baking Schedule
The dough for this bread was prepared in the morning, left to rise until almost doubled in volume, shaped, and left to rise until passing the poking test. It was baked in a same day.
Ingredients
Yield: one twist bread baked in Dutch oven (you can also use any other round pan)
Starter
- 100 g water
- 100 g white wheat flour (bread flour)
- 1 tablespoon of your (active) starter
Dough
- all of the above starter (appr. 200 g)
- 180 g warm milk*
- 370 g white wheat flour (bread flour)
- 1 egg yolk
- 2 tablespoons of melted butter
- 1 tablespoon of sugar
- 6 g salt
*Please adjust the liquid content to your flour. If your flour absorbs more liquid, feel free to add more liquid during mixing. The dough for this bread is soft and not so sticky, but not runny (see photos below).
Filling
- 100 g soft butter
- 60 g sugar (I used brown sugar)
- 2 teaspoons of cinnamon
- 50 g of grated chocolate (I used 70% cocoa chocolate)
Instructions to Make this Sourdough Bread
Sourdough Starter
- In the evening, first prepare your sourdough starter. Mix 100 g of white wheat flour, 100 g of water, and 1 tablespoon or your base starter. Leave it to ferment until risen, puffed, active and bubbly, so you will be able to mix it into the dough next morning.
Dough
- In the morning, mix the dough. First, dissolve all of your starter in 180 g of water. Add egg yolk and melted butter. Next, add all of the flour (370 g), salt and sugar. Mix well, and knead the dough for 10 minutes until smooth. Shape it into ball and place it into a bowl. Cover with a plastic wrap and leave to ferment until doubled in volume (right photo below). My dough needed 3.5 hours, yours might take more or less, depending on the temperature of your kitchen and power of your starter.
- When you see the dough is about to be ready, prepare the filling. Mix softened butter, sugar, cinnamon and grated chocolate.
- Also, take your Dutch oven (or any other pan) and line it with a piece of parchment paper and grease it with butter.
Shaping
- Roll the dough to be 5 mm thick or 30×45 cm (12×18 inch) wide. Drop the filling across the rolled dough and spread it thinly, leaving 2 cm (1 inch) from all sides.
- Roll the dough from the longest side, then tuck the ends underneath. Cut the rolled dough in half length-wise. You can cut as I did, leaving some part of the dough uncut or you can completely cut it in half. Flip the cut halves outwards.
- Start braiding two strands one over another. Tuck the ends together to form a circle. Place the twisted bread into Dutch oven and let it rise.
Final rise
- Leave the dough to rise until puffed (doubled in volume). My dough needed 1.5 hours.
Baking
- 30 minutes before the baking preheat the oven to 200°C (375°F). When the dough is ready, put the Dutch oven into oven and bake it until well baked, 30-40 minutes.
- Cover in cinnamon sugar mixture optionally!
This twisty cinnamon swirl bread is a crowd-pleaser. Other sourdough bread recipes your guests will love on my blog are:
- Sourdough Christmas Bread Shaped Like Krampus
- Lemon Poppy Seed Sourdough Bread Cake With Lemon Icing
- Sourdough Babka Recipe
- Easy Charcoal Sourdough Bread Recipe
Take care!
Sourdough Cinnamon Bread – FAQs
What happens if you add sugar to sourdough bread?
Adding sugar to sourdough bread can affect the texture, flavor, and rise of the bread.
Adding sugar can affect the flavor of the bread. Sugar can counterbalance the sourness of the bread, resulting in a more mild and sweet taste. It can also enhance the aroma of the bread and make it more appealing.
Sugar is a form of food for yeast, and it can increase yeast activity, resulting in a lighter and airier loaf. However, it’s important to keep in mind that adding too much sugar can also inhibit yeast activity and result in a denser loaf.
A good rule of thumb is to use no more than 10% sugar by weight of flour in your sourdough recipe.
What happens if you add cinnamon to sourdough bread?
Adding cinnamon to sourdough bread can add a pleasant aroma and flavor to the bread. However, it’s important to keep in mind that adding cinnamon to sourdough bread may affect the texture and rise of the bread. Cinnamon can inhibit yeast activity, which may result in a denser and less airy loaf. Therefore, it’s recommended to use a small amount of cinnamon.
What is the secret to good sourdough bread?
The secret to good sourdough bread is in the starter or “mother dough,” which is a combination of flour and water that contains natural wild yeast and bacteria. A healthy starter will produce a tangy flavor and a light, airy texture in your bread.
Other tips for making good sourdough bread: develop a strong starter, use quality ingredients, give your dough time to rise, pay attention to temperature, properly shape and score the dough, and bake at a high temperature.
Related Articles:
Wild Garlic Sourdough Using Khorasan Wheat and 100% Whole Grain WheatSourdough Christmas Bread – Shaped Sourdough Krampus Bread Directly from Heaven!Sourdough Oatmeal Bread: Delicious and Healthy Bread RecipeBaked Sourdough Pumpkin Muffins RecipeSourdough Dinner Rolls That Are Super Soft And Super Delicious!
By Natasha Krajnc
Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe.My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.
View all of Natasha Krajnc's posts.
hi making it tonight n tomorrow do I cover with pot lid to bake?
amazing bread wow I’ve made a few breads n the soft yummy dough is so nice not to mention chocolate !
Thank you
E n hubby too
