Cinnamon Honey Butter Sourdough

A harmonious fusion of artisanal sourdough and indulgent cinnamon honey butter creates a bread that's both sophisticated and comforting. Each slice reveals beautiful swirls of sweetened butter within a perfectly fermented sourdough, delivering complex flavors in every bite.

Essential Components

• Bread Flour: Choose flour with 12-13% protein content for optimal gluten development, ensuring structure and a perfect chewy texture.
• Active Sourdough Starter: Use a mature starter at peak fermentation for the best rise and complex flavor.
• Raw Honey: Adds natural sweetness while acting as a natural preservative, enhancing both taste and moisture retention.
• European-Style Butter: High butterfat content provides a rich, creamy consistency, elevating the bread’s texture.
• Fresh Ground Cinnamon: Use freshly ground cinnamon for a strong, aromatic warmth that complements the honey butter.
• Fine Sea Salt: Enhances flavor without overpowering, ensuring balance in both dough and filling.
• Pure Vanilla Extract: Deepens the overall sweetness with a natural, smooth complexity.
• Filtered Water: Maintains consistency in dough hydration while preventing any off flavors from tap water.
• Powdered Sugar: Use high-quality powdered sugar for a smooth, lump-free butter mixture.

Culinary Choreography

Starter Preparation:

Begin feeding process 8-12 hours before mixing dough. Combine equal parts starter, water, and flour. Maintain temperature between 70-75°F. Watch for doubling in size and bubble formation.

Initial Mixing:

Combine flour and water for 30-minute autolyse. Add mature starter and salt, mixing until shaggy dough forms. Rest 30 minutes covered at room temperature.

Strength Development:

Perform series of stretch and folds every 30 minutes for two hours. Dough should become increasingly elastic with each fold. Test for proper gluten development between sets.

Bulk Fermentation:

Allow dough to rise 4-6 hours until nearly doubled. Look for domed surface and visible fermentation bubbles. Maintain consistent temperature throughout process.

Butter Creation:

Cream softened butter until light and fluffy. Gradually incorporate honey while mixing constantly. Add cinnamon and powdered sugar slowly until perfectly smooth. Chill briefly if needed for spreading.

Lamination Process:

Roll dough into large rectangle on lightly floured surface. Spread butter mixture evenly, leaving clean border. Roll tightly from long edge, sealing carefully. Shape into final form.

Final Proof:

Place shaped loaf in banneton seam-side up. Cover and refrigerate 8-12 hours for flavor development.

Baking Excellence:

Preheat Dutch oven in 450°F oven for minimum 45 minutes. Prepare parchment paper for transfer. Score dough with confident, decisive cuts. Lower carefully into hot Dutch oven, cover, and bake 25 minutes. Remove lid and continue baking 15-20 minutes until deeply golden. Internal temperature should reach 205°F.

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Cooling Method

Transfer bread to wire rack immediately after baking. Allow to cool completely for minimum 2 hours. Listen for crackling crust—this indicates proper crust development. Resist cutting while hot to prevent gummy texture.

Storage Solutions

Store whole loaf at room temperature in cloth bag for up to 3 days. For longer storage, slice and freeze with parchment between pieces. Reheat frozen slices in toaster or oven until warmed through. Never refrigerate as this accelerates staling.

Perfect Presentation

Slice bread when completely cool using serrated knife with gentle sawing motion. Present on wooden board or basket lined with linen. Consider serving with additional cinnamon honey butter on the side. For special occasions, warm slices slightly before serving.

Creative Variations

Transform this bread while maintaining its sourdough integrity. Create an autumn version with added nutmeg and cloves. Develop a chocolate variation by incorporating cocoa into the butter mixture. Some bakers add dried fruits to the filling, while others include toasted nuts for crunch. Consider a maple version by replacing honey with pure maple syrup.

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This cinnamon honey butter sourdough represents the perfect marriage of artisanal bread-making and comfort food flavors. The combination of properly fermented dough and sweet butter creates a bread that's both impressive and deeply satisfying. Whether served at breakfast or as an afternoon treat, this loaf consistently delivers both visual and flavor impact.

Frequently Asked Questions

→ Why does the dough need to ferment for so long?

The long fermentation (10-14 hours) develops the sourdough flavor and proper structure needed for a good rise.

→ Can I use active dry yeast instead of sourdough starter?

This recipe is specifically designed for sourdough starter and would need significant modifications to work with commercial yeast.

→ Why do we need to chill the dough?

Chilling helps firm up the butter layers and makes the dough easier to handle, resulting in better layers in the final bread.

→ What if I don't have a Dutch oven?

A Dutch oven creates steam for a better crust, but you can use a regular bread pan with a pan of water in the oven for steam.

→ Can I make this ahead of time?

Yes, you can extend the cold proof in the refrigerator for up to 24 hours to fit your schedule.