Cinnamon Honey Butter Sourdough Bread

If you don't currently have a sourdough Starter, Ive got you covered.
Here is the the recipe + Instructions

Total Time- 7-14 days 
Ingredients:
1 cup of Flour 
1/2 cup water

What you need: Equipment
-Tall & Wide Mouth Glass Jar with a lid
-Additional jars for the discard 
-Small Rubber spatula 

Instructions:
​Day 1: Mix flour and water together in the glass jar with rubber spatula. Once combined cover and let it sit in a warm room for 24 hours. 

Day 2: Remove 1/2 of the starter mixture and discard or save in the fridge. 
Feed the starter with 1 cup of flour and 1/2 cup of water. Cover with shower cap, and let it sit for 24 more hours.

Day 3-14: Repeat the instructions for Day 2. 

After 14 days, your starter should smell a little tangy, and bubbly.
Now its time to make some sourdough recipes! 
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Cinnamon Honey-Butter Sourdough Bread Recipe

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INGREDIENTS:
535 grams Flour 
315 grams Room Temp Water 
14 grams salt 
100 grams Sourdough Starter ​​


CINNAMON HONEY BUTTER RECIPE:
1/2 C Salted Butter (Melted)
3 TBSP Honey
1.5 tsp Cinnamon
1 C Brown Sugar

Once butter is melted, add all the other ingredients in, and mix well until fully combined,.
let this sit for about 5-10 minutes so it isn't runny, You want the consistency similar to a paste. 
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SOURDOUGH BREAD INSTRUCTIONS:
-In a large glass bowl, Measure out the 315 grams of warn water, and add 1n the 100 grams of sourdough starter Mix with your dough hood by hand, and mix until frothy. 
-Add in your flour to the same bowl, Don't mix together yet.
-Add in the salt on top of the flour, mix with the other dry ingredients and then start mixing in the Starter and water, 
-Mix together until shaggy with dough hook, if you are having a hard time with the hook, you can wet your hand and mic ass well as pound the dough to everything gets incorporated, 
-Cover bowl with a shower cap, and set aside for 30 minutes. 
-Remove shower cap, Mix and squish together by hands. wet your hands frequently to help the sourdough not still to you. . 
-During this time, you will do "Stretch and folds:.. grab one end of the dough, and let the other half stretch downwards to the bottom of the bowl once your stretch os complete, take what you've stretched and fold it over the opposite side of the dough. apply the shower cap, and let it sit for another 30 minutes. 
-Once everything is combined well, cover with the shower cap again, and set aside for 30 minutes. 
-After 30 minutes, we remove the shower cap again, and repeat this process 2 other times after this stretch and fold, after each stretch and fold, make sure that you cover the bowl with the shower cap again,. All of the stretch and folds will take you about 2 hours. 
Get your hand wet again, and grab a side of the dough, lift and stretch it, and fold it over itself. 

-After you have stretched and folded your dough for the last time, shape you dough into a nice round, cover with the shower cap again, and set aside to let it rise for 6-8 hours or until it has doubled or tripled in size)

-Once your dough has "bulked" (doubled in size}, lightly flour your work surface, remove dough from your bowl, and start shaping your dough into a bowl/round shape. 
-Let it sit at room temp uncovered for 20-30 minutes. 
-During this time, your dough should have a smooth surface and you should be able to touch the top lightly without it being sticky

*Now is the time you need to prep your proofing baskets. make sure the is a cover on the basket. Sprinkle some flour over the entire surface of the basket lining, and set aside. 

INCLUSIONS:
If you are planning on adding inclusions, now if the time to start getting those ready.
​
I am doing a "Cinnamon Honey Butter Sourdough loaf, I need to melt 1 still of salted butter, mix when melted, add the 3 tbsp of honey, and then 1 cup of Brown Sugar.
I mixed that all together, and let it rest for a few minutes so it wasn't too runny.  So we will set this bowl of deliciousness aside for about 5 minutes so we can get back to the bread. 

STRETCHING & SHAPING YOUR DOUGH:
-Flip dough ball over, so smooth side is on the bottom, and stretch and squish your dough into a nice rectangle shape. (Try not to overwork your dough) 

-Once you make the rectangle shape,If you are adding in some inclusions, nows the time to do so, I use an icing spatula to help smooth out my cinnamon honey butter, then take one side and fold it in about 1/3 of the way, and take the other end and fold it up to create almost a burrito looking piece of dough. then roll the opposite way one more time. Make sure it is rolled tight, and that there are no tears on the outside, 


PUT YOUR DOUGH LOAF INTO THE PROOFING BASKET:
-Get your dough, and set the nice clean surface down into the proofing basket/bowl. (Rough end up).
-Cover the entire bowl/basket with the shower cap, and put in the fridge for 12-24 hours. 
-Once you’re ready to bake your bread, keep it in the fridge as long as you can before baking. 

-Preheat oven to 450°F.
-Once your oven is preheated, remove your proofing basket from the fridge. 
-Remove shower cap. 
-Get a piece of parchment paper and set it on top of the dough into the basket, and flip over to remove the basket from the dough. (Pull lightly so it doesn’t tear the dough) 
-Place the dough on parchment paper in your bread pan, and trim the edges of parchment paper if needed. 
-Score the top of your loaf about 1/4” deep. This is necessary so that the air can release from the bread loaf. 
-After you score the loaf, place a lid on top of the pan, and place it in the oven. 
-Bake with the lid on for 24 minutes.
-After the time goes off at 24 minutes, remove the lid, and continue baking for another 24 minutes. 
-Once it’s done baking, remove from oven, and let it cool in the pan for 20-40 minutes. 


-Enjoy!