Been wanting to try this for awhile . Had a full day at the mixer yesterday . 2 batches of pizza dough for later in the week . 2 - 500 gram batches of sourdough now resting in the fridge , and this batch of cinnamon loaf .
I tried this once before , with failed results . This time I used a mix from the Clever Carrot lady with some adjustments .
Uses milk and eggs , ripe starter , sugar and AP flour .
I ended up at
400 grams AP flour
160 grams of milk
1 large egg
1 tsp vanilla extract
28 grams of white sugar
salt
100 grams starter
I use a stand mixer . Not a traditional sourdough method , but it works and I'm getting consistent results .
I start with the liquid , sugar , starter , and I added some yeast . 5 grams , and 100 grams of the flour . Mix and let that sit .
So while that's working , I get my pan ready . Got his for Christmas from my Son . Nice heavy walled loaf pan .
I use parchment paper in the bottom to protect for the sugars and help with sticking .
Cut about to size , and set the pan on for some layout .
I make to cuts from the ends , the width of the pan .
Cuts stop at the base of the pan .
Then I fold and crease the flaps . The middle section represents
the size of the pan .
Then crease the long sides .
Spray the inside of the pan heavy , and stick the parchment .
The ends act as a sling to get the loaf out . Seals up pretty good .
I got just a small amount of sugar in the pan .
Keeps the bottom of the loaf square too .
OK , dough proofed until doubled and punched down .
Rolled out flat .
Filling is
100 grams brown sugar
3 tsp cinnamon
1 tsp flour
28 grams melted butter brushed on the dough .
Roll it up and seal .
I took my bench knife and ripped it in 2 .
Then twist it back together . Cut side up as much as possible .
Shove it in the pan , and let rise until double or whatever .
I went about 2 hours . Looks get better as it fills the pan .
Ready for the oven . Got a good rise out of it in short time .
Out of the oven ,
Cooled about an hour , then removed .
Next morning I mixed up a powdered sugar glaze .
It was supposed to get a drenching of simple syrup , that I didn't do .
I figured the sugar was already up there , but it would have benefited
from the syrup soak .
Not taking anything away from it , because it's pretty darn good .
Made great toast .
I think next time ( I'll do again for sure ) I'll add an extra egg ,
and use the simple syrup . The syrup goes on to the hot loaf , and as it cools
it draws that in .
Maybe a store bought cream cheese or butter cream icing .
The extra egg would add to the texture .
Thanks for lookin ' .
I tried this once before , with failed results . This time I used a mix from the Clever Carrot lady with some adjustments .
Uses milk and eggs , ripe starter , sugar and AP flour .
I ended up at
400 grams AP flour
160 grams of milk
1 large egg
1 tsp vanilla extract
28 grams of white sugar
salt
100 grams starter
I use a stand mixer . Not a traditional sourdough method , but it works and I'm getting consistent results .
I start with the liquid , sugar , starter , and I added some yeast . 5 grams , and 100 grams of the flour . Mix and let that sit .
So while that's working , I get my pan ready . Got his for Christmas from my Son . Nice heavy walled loaf pan .
I use parchment paper in the bottom to protect for the sugars and help with sticking .
Cut about to size , and set the pan on for some layout .
I make to cuts from the ends , the width of the pan .
Cuts stop at the base of the pan .
Then I fold and crease the flaps . The middle section represents
the size of the pan .
Then crease the long sides .
Spray the inside of the pan heavy , and stick the parchment .
The ends act as a sling to get the loaf out . Seals up pretty good .
I got just a small amount of sugar in the pan .
Keeps the bottom of the loaf square too .
OK , dough proofed until doubled and punched down .
Rolled out flat .
Filling is
100 grams brown sugar
3 tsp cinnamon
1 tsp flour
28 grams melted butter brushed on the dough .
Roll it up and seal .
I took my bench knife and ripped it in 2 .
Then twist it back together . Cut side up as much as possible .
Shove it in the pan , and let rise until double or whatever .
I went about 2 hours . Looks get better as it fills the pan .
Ready for the oven . Got a good rise out of it in short time .
Out of the oven ,
Cooled about an hour , then removed .
Next morning I mixed up a powdered sugar glaze .
It was supposed to get a drenching of simple syrup , that I didn't do .
I figured the sugar was already up there , but it would have benefited
from the syrup soak .
Not taking anything away from it , because it's pretty darn good .
Made great toast .
I think next time ( I'll do again for sure ) I'll add an extra egg ,
and use the simple syrup . The syrup goes on to the hot loaf , and as it cools
it draws that in .
Maybe a store bought cream cheese or butter cream icing .
The extra egg would add to the texture .
Thanks for lookin ' .
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