Cinnamon Honey Butter Sourdough (Print Version)
# Ingredients:
→ Sourdough Bread
01 -
Bread flour, 500g (3½ cups)
02 -
Water, 350g (1½ cups)
03 -
Active bubbly sourdough starter, 50g (¼ cup)
04 -
Sugar, 50g (¼ cup)
05 -
Salt, 10g (1½ teaspoons)
→ Cinnamon Honey Butter Filling
06 -
Butter, 114g (1 stick)
07 -
Honey, 15g (1 tablespoon)
08 -
Powdered sugar, 30g (¼ cup)
09 -
Ground cinnamon, 2g (1 teaspoon)
10 -
Flour, 9g (1 tablespoon)
# Instructions:
01 -
Combine flour, water, sourdough starter, sugar, and salt to form a shaggy dough. Cover and let rest at room temperature.
02 -
After 30 minutes, perform stretch and folds. Repeat 1-2 more times if time permits, waiting 30 minutes between each set.
03 -
Let dough ferment covered at room temperature (below 72°F) for 10-14 hours total, until risen by 75%.
04 -
Mix butter, honey, powdered sugar, cinnamon, and flour until well combined.
05 -
Spread dough into rectangle, add half the butter mixture, then fold into thirds. Add remaining butter, roll up, and place in floured proofing basket.
06 -
Refrigerate for at least 8 hours.
07 -
Preheat oven and dutch oven to 450°F. Score dough, bake covered for 25 minutes, then uncovered for 10-15 minutes until golden.
08 -
Cool on rack. Make fresh batch of cinnamon honey butter (omitting flour) for serving.
# Notes:
01 -
If butter leaks during shaping, stop and let dough rest 10-15 minutes before sealing
02 -
Place heavy baking sheet on bottom rack to prevent base from burning
03 -
Total fermentation time depends on room temperature