Cinnamon Bread | Dr Doughlittle

Warm cinnamon bread, butter and coffee. Good way to start your day!

The commercially made cinnamon breads often use too much sugar for our taste, and we know, sugar is “the bad guy” where food is concerned. We haven’t been eating cinnamon bread for sometime and so I decided to bake a loaf last night. This is a very simple, no knead,  no fuss method! 

375g Unbleached bread flour
​2 tsp cinnamon powder
2 tsp sugar

Dr Doughlittle | Sticky Dough

The sticky dough. Takes 5 minutes to do this step.

​1 1/2 tsp sea salt
1/2 tsp dry yeast
1/2 cups filtered water.

Dr Doughlittle | Risen dough

The risen dough 17 hrs. later.

The night before, measure and mix thoroughly all the dry ingredients in a large bowl. Add in the water, and with a plastic or wooden spatula, mix the dough till it’s a sticky even mass. Cover the dough and leave the bowl at room temperature over-night till the next day. I had mine sitting for 17 hours.

Dr Doughlittle | Dough after Proofing

The dough after 2 hours proofing.

Dr Doughlittle | Scoring the bread

I scored a square using a serrated bread knife.

After this long proofing time, turn the sticky dough on to a floured surface and form gently into a boule. Transfer this on to a baking sheet and proof further for 2 hours. When 1 1/2 hours have passed, heat up the dutch oven in your oven to 240˚C; and at the end of the 2 hours, transfer the dough still on the baking sheet into the dutch oven and place on the cover. You could score the dough before placing it into the dutch oven. Then set the temperature to 230˚C and bake for 30 minutes.

Dr Doughlittle | Bread in Dutch Oven

Using a baking sheet, you can lower the dough gently into the Dutch oven.

At the end of 30 minutes, remove the lid of the dutch oven. Bake a further 10 to 15 minutes to brown the crust of the loaf. Leave the oven door slightly open to dry the crust for the last 5 minutes before removing the loaf to cool on a metal rack before slicing the loaf. 

Dr Doughlittle | Cinnamon Bread

Hot out of the oven, cooling on a rack.

“What makes good bread? It is a question of good flour and slow fermentation. In the old days we used to leave the dough to ferment for at least three or four hours, and it wasn’t necessary to put chemicals into the dough. Today the farmers get much bigger crops from the same piece of ground, but the wheat has lost its taste. And to make it look nice and white — comme un cadavre — the millers grind it up fine and sift it, so you are left with very little except starch.” 

― John HillabyJourney Through Europe 


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