Cinnamon Brown Sugar Sourdough Bread Recipe 시나몬 브라운설탕 천연발효빵

Delicious Sourdough Cinnamon Brown Sugar Bread / Same Day Bake
I tried several times to get a delicious & soft texture.
Made with natural yeast sourdough starter.
Laminated with cinnamon & brown sugar to make a beautiful swirl.
Great for French toasts or snack!
Beautiful & delicious!
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Thank you so much for watching!❤️

#castlecooking #cinnamonsourdoughbread #cinnamonbrownsugarbread #sourdoughbread #sourdoughbatard #sourdough #bread #sweetsourdoughbread #sweetbread #cinnamon #brownsugar #시나몬천연발효빵 #천연발효빵


***Room temperature is around 75-78F/24-26C - after 3 sets of SF 3.5 hours or longer fermentation until 80-90% rise.  If the room temperature is higher or lower the fermentation time can be shorter or longer.  Laminated during shaping.  Cover with shower cap & let sit at room temperature for 1-2 hours & bake.
Or after letting sit at room temperature for 1 hour, refrigerate overnight & bake next day.***

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Sourdough starter / Levain ingredients:
34g strong starter
34g bread flour
34g water

Dough ingredients:
100g prepared starter
450g bread flour
285g water
4g salt
20g honey
20g olive oil

Cinnamon Brown Sugar ingredients:
90g brown sugar
22g cinnamon
14g bread flour

시나몬 브라운설탕 천연발효빵
몇번 시도해서 부드럽고 맛있는 빵을 만들었어요.
천연발효종으로 만든 빵입니다.
시나몬과 브라운설탕을 라미네이트해 만들어요.
프랜치 토스트나 간식으로 좋아요!
아름답고 맛있는 빵입니다!
좋아요 구독 그리고 영상 공유해 주세요!
영상 봐주셔서 감사합니다!❤️

***실내온도 75-78F/24-26C 3번 펴서 접기한후 3.5시간 거의 80-90% 부피가 늘도록 발효해요.
만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요.  빵모양 만들때 라미네이트합니다.  샤워켑으로 덮고 실내온도에 1-2시간 둔후 구워요.  또는 실내온도에 1시간 둔후 냉장고에 넣고 다음날 구워요.***

천연발효종 식재료:
천연발효종 34g
강력분 34g
물 34g

반죽 식재료:
준비한 천연발효종 100g
강력분 450g
물 285g
소금 4g
꿀 20g
올리브유 20g

시나몬 브라운설탕 식재료:
브라운설탕 90g
시나몬 22g
강력분 14g

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