Sourdough Swirl Loaf
Sourdough Swirl Loaf
Ingredients
For the Sourdough Dough
- 1 cup active sourdough starter
- 1/2 cup warm water
- 1/2 cup whole milk, warmed
- 1 large egg yolk
- 1/4 cup granulated sugar
- 1 1/2 teaspoons fine sea salt
- 3 cups all-purpose flour, plus more for dusting
- 1/4 cup unsalted butter, softened
For the Cinnamon Sugar Swirl
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter, warm water, warmed whole milk, egg yolk, granulated sugar, and fine sea salt. Mix until well combined.
⏱️ 5 min
- 2
Gradually add the 3 cups of all-purpose flour to the wet ingredients, mixing with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
⏱️ 10 min
- 3
Incorporate the softened unsalted butter into the dough, kneading until fully absorbed and the dough is smooth and pliable again. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it bulk ferment at room temperature for 3-4 hours, performing a series of stretch and folds every 30-45 minutes during the first 2 hours.
⏱️ 5 min
- 4
While the dough is fermenting, prepare the cinnamon sugar swirl mixture. In a small bowl, whisk together the light brown sugar, ground cinnamon, and 1 tablespoon of all-purpose flour until thoroughly combined. Set aside.
⏱️ 5 min
- 5
After bulk fermentation, gently turn the dough out onto a lightly floured surface. Using your hands or a rolling pin, carefully press or roll the dough into a large rectangle, approximately 10x14 inches. Ensure the dough is of even thickness.
⏱️ 5 min
- 6
Sprinkle about one-third of the cinnamon sugar mixture evenly over the entire surface of the dough rectangle. Gently press the mixture into the dough. Fold one long side of the dough over approximately one-third of the way across the rectangle. Gently press the edges to seal.
⏱️ 5 min
- 7
Sprinkle another one-third of the cinnamon sugar mixture onto the newly exposed surface of the folded dough, making sure to stay away from the outer edge of the folded section. Gently press the mixture into the dough. Fold the remaining long side of the dough over, covering the second layer of cinnamon sugar mixture. Gently press the edges to seal, creating a long, layered log.
⏱️ 5 min
- 8
Sprinkle the remaining cinnamon sugar mixture in a small line down the center of the folded dough log and gently press it in. Starting from one short end, tightly roll up the dough log towards the other end, forming a cylindrical loaf. Pinch the seams and ends together firmly to ensure a good seal.
⏱️ 5 min
- 9
Carefully transfer the shaped loaf to a lightly greased 9x5 inch loaf pan (or a floured banneton if preferred for shaping). Cover the pan loosely with plastic wrap or a damp kitchen towel. Place in the refrigerator for a long cold proof overnight, typically 12-18 hours.
⏱️ 5 min
- 10
The next morning, preheat your oven to 375°F. Remove the loaf from the refrigerator and uncover it. If desired, score the top of the loaf with a sharp knife or lame.
⏱️ 15 min•🌡️ 375
- 11
Bake the sourdough swirl loaf for 40-50 minutes, or until the crust is a beautiful golden-brown and the internal temperature reaches 200-210°F. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375
- 12
Once baked, remove the loaf from the oven and immediately transfer it from the loaf pan to a wire cooling rack. Let it cool completely for at least 1-2 hours before slicing to allow the crumb to set and prevent a gummy texture. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Swirl Loaf
Ingredients
For the Sourdough Dough
- 1 cup active sourdough starter
- 1/2 cup warm water
- 1/2 cup whole milk, warmed
- 1 large egg yolk
- 1/4 cup granulated sugar
- 1 1/2 teaspoons fine sea salt
- 3 cups all-purpose flour, plus more for dusting
- 1/4 cup unsalted butter, softened
For the Cinnamon Sugar Swirl
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter, warm water, warmed whole milk, egg yolk, granulated sugar, and fine sea salt. Mix until well combined.
⏱️ 5 min - 2
Gradually add the 3 cups of all-purpose flour to the wet ingredients, mixing with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
⏱️ 10 min - 3
Incorporate the softened unsalted butter into the dough, kneading until fully absorbed and the dough is smooth and pliable again. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it bulk ferment at room temperature for 3-4 hours, performing a series of stretch and folds every 30-45 minutes during the first 2 hours.
⏱️ 5 min - 4
While the dough is fermenting, prepare the cinnamon sugar swirl mixture. In a small bowl, whisk together the light brown sugar, ground cinnamon, and 1 tablespoon of all-purpose flour until thoroughly combined. Set aside.
⏱️ 5 min - 5
After bulk fermentation, gently turn the dough out onto a lightly floured surface. Using your hands or a rolling pin, carefully press or roll the dough into a large rectangle, approximately 10x14 inches. Ensure the dough is of even thickness.
⏱️ 5 min - 6
Sprinkle about one-third of the cinnamon sugar mixture evenly over the entire surface of the dough rectangle. Gently press the mixture into the dough. Fold one long side of the dough over approximately one-third of the way across the rectangle. Gently press the edges to seal.
⏱️ 5 min - 7
Sprinkle another one-third of the cinnamon sugar mixture onto the newly exposed surface of the folded dough, making sure to stay away from the outer edge of the folded section. Gently press the mixture into the dough. Fold the remaining long side of the dough over, covering the second layer of cinnamon sugar mixture. Gently press the edges to seal, creating a long, layered log.
⏱️ 5 min - 8
Sprinkle the remaining cinnamon sugar mixture in a small line down the center of the folded dough log and gently press it in. Starting from one short end, tightly roll up the dough log towards the other end, forming a cylindrical loaf. Pinch the seams and ends together firmly to ensure a good seal.
⏱️ 5 min - 9
Carefully transfer the shaped loaf to a lightly greased 9x5 inch loaf pan (or a floured banneton if preferred for shaping). Cover the pan loosely with plastic wrap or a damp kitchen towel. Place in the refrigerator for a long cold proof overnight, typically 12-18 hours.
⏱️ 5 min - 10
The next morning, preheat your oven to 375°F. Remove the loaf from the refrigerator and uncover it. If desired, score the top of the loaf with a sharp knife or lame.
⏱️ 15 min•🌡️ 375 - 11
Bake the sourdough swirl loaf for 40-50 minutes, or until the crust is a beautiful golden-brown and the internal temperature reaches 200-210°F. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375 - 12
Once baked, remove the loaf from the oven and immediately transfer it from the loaf pan to a wire cooling rack. Let it cool completely for at least 1-2 hours before slicing to allow the crumb to set and prevent a gummy texture. Slice and serve.
⏱️ 5 min