Cinnamon Sweet Bits Sourdough Bread

The best way to achieve a perfect cinnamon sugar loaf

This Cinnamon Sweet Bits Sourdough Bread is full of warm, sweet flavor in every slice. I used King Arthur’s Cinnamon Sweet Bits, and they baked into a beautiful pattern throughout the loaf. It’s an easy way to add a fun twist to a classic sourdough and makes for a loaf that feels special without a lot of extra work.

Unlike a cinnamon sugar loaf, there’s no filling to leak out, so you still get all the flavor without the mess. This bread was baked using my Double Pan Method, but you can also use a Dutch oven or open bake if you prefer. It’s soft, lightly sweet, and perfect for toasting or enjoying on its own.

Equipment Needed

• Mixer (use code Maria to get $20 off and free shipping) if mixing in bulk, or you can mix by hand

• Scale or cups and tablespoons set

• Large bowl

• Loaf Pans

• Parchment paper

• Food thermometer

• Silicon oven gloves (use code Maria15 to get 15% off)

Ingredients To Feed Your Sourdough Starter

• 7 g (1 ½ teaspoons) sourdough starter at peak

  • You can buy some of mine here

• 42 g (3 tbsp) filtered water, room temperature

• 42 g (1/4 cup + 1 tsp) bread flour

Ingredients For The Dough

• 328 g (1 1/3 cups + 2 tbsp) filtered water (69.5%)

• 90 g (6 tbsp) active sourdough starter at peak (19.1%)

• 472 g (3 3/4 cups + 2 tbsp) bread flour (100%)

• 9 g (1 1/2 tsp) sea salt (1.9%)

Ingredients For The Inclusion

• 130 g (1 cup) of Cinnamon Sweet Bits

Instructions

Mix starter, water, flour and salt. Rest 30 min.
Do a round of stretch and folds. Rest 30 min.
Add the Cinnamon Sweet Bits while performing a round of coil folds. Rest for 30 min.
Perform 2 more rounds of coil folds every 30 minutes.
Finish bulk ferment.
Pre-shape, rest 30 min, final shape into loaf pan.
Counter proof or cold proof.
Preheat oven to 500°F, score, bake 30 min covered + 10–15 min uncovered until golden.
Cool 3–4 hrs before slicing.

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