Soft sourdough cinnamon swirl bread

Soft sourdough cinnamon swirl bread

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Ingredients

100 g sourdough discard
250 g water
510 g all purpose flour
7 g instant yeast
20 g granulated sugar
10 g sea salt
65 g butter softened

Cinnamon mixture filling

1 tbsp butter melted
2 tbsps. Granulated sugar
2 tbsps. Brown sugar
1 tbsp. Cinnamon
1 tbsp. All purpose flour

Instructions

In the mixing bowl of your stand mixer, combine and mix: 100g discard, 250g water, and 510g flour. Cover with tea towel and rest for 20 minutes.
After 20 minutes, add 7g instant yeast, 20g sugar, 10g salt, and 65g softened butter to the dough. Knead with dough hook for 6-10 minutes, until a smooth ball forms and dough passes the poke test (remove dough from bowl and push quickly with a finger, watch for it to spring back quickly; if it springs back quickly the dough is ready)
Place dough into a greased clear container, cover loosely with lid and/or kitchen towel and watch for it to double in size, usually 1-2 hours depending on room temperature.
In the meantime, combine and mix the cinnamon mixture filling ingredients in a small-medium bowl: 1 tbsp melted butter, 2 tbsps sugar, 2 tbsps brown sugar, 1 tbsp cinnamon, 1 tbsp flour. Part it down the middle as a reminder you will be using it on 2 separate loaves.
Grease 2 standard loaf pans and set aside
After it has doubled or more than doubled in size, punch down gently then turn onto a clean counter.
Evenly divide the dough into 2 pieces.
Roll each into a large rectangle, about 6 inches by 20 inches long. The 6 inch portion should run parallel to the counter. It should look like a long scroll in front of you.
Using half the filling, spread the cinnamon mixture evenly onto the dough, covering it entirely with the exception of a small bare space at the top of the dough. This is to help with pinching the dough seam together. Roll the dough from bottom to top, (closest to you moving away from you), along the 20 inch length of the dough so at the end you have a 6-8 inch roll to fit into a standard loaf pan.
Pinch the seam, and stretch the dough on the ends of the roll to gather at the bottom seam. Place seam side down in prepared pan.
Repeat process with second dough.
Cover with kitchen towel and rise again, until doubled, about 1 hour. Halfway through rising time, turn oven on to 350℉ and preheat it so it is ready when your doughs are.
Bake for 25-30 minutes, or until golden brown and internal temperature reaches 200-210℉.
When baked completely, remove from pans and carefully place on cooling racks. Allow to cool before slicing into them.

Notes

*Slice and freeze leftover bread in a zip top bag

*Make it dairy free or vegan- swap the butter for plant based or dairy free butter