@chuyencakung37: Trắm đen mút tay

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Tuesday 29 September 2026 13:39:02 GMT

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Nguỵ Hà :

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2026-09-29 14:37:41

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2026-09-30 01:17:43

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athe

I had to this is so cute 🥰

I had to this is so cute 🥰

so glad i found this💕😻

so glad i found this💕😻

I think I finally found my favorite way to make cinnamon swirl sourdough. Instead of putting all of the cinnamon sugar in one heavy layer during shaping, I added some during my second stretch and fold and then another thin layer during shaping. No leaking, no gummy cinnamon pockets, a beautiful rise and my best swirl so far. CINNAMON SWIRL SOURDOUGH one 9x5 LOAF Dough: 330g water 100g active starter 460g bread flour 10g salt Cinnamon inclusion.. second stretch & fold: 2 1/2 Tbsp brown sugar 1 Tbsp flour 2–2½ tsp cinnamon Cinnamon swirl…shaping: 2½ Tbsp brown sugar 1 Tbsp flour 2 tsp cinnamon Mix water and starter, then add flour and salt. Rest about 1 hour. Do the first stretch and fold plain. During the second stretch and fold, sprinkle in the cinnamon inclusion mixture as you fold the dough. Do another gentle fold if needed. I let mine sit at room temperature for a couple of hours, then moved it to a cooler room around 63°F overnight. By morning it was beautifully fermented and ready to shape. Gently stretch the dough into a rectangle, keeping it fairly thick. Sprinkle on the shaping mixture, leaving the edges clean. Roll it up, pinch the seam and ends really well and place seam side down in the loaf tin. Let it rest about 35 minutes. Spray with water and score (right down the middle 😊) before baking. Bake at 425°F covered for about 50-55 minutes. Mine needed close to an hour total to reach 205°F internally. I only removed the lid for the last few minutes because the sugar makes this loaf brown FAST. Cool completely before slicing. #sourdough #sourdoughbread #cinnamonswirlbread #sourdoughrecipe #breadtok

I think I finally found my favorite way to make cinnamon swirl sourdough. Instead of putting all of the cinnamon sugar in one heavy layer during shaping, I added some during my second stretch and fold and then another thin layer during shaping. No leaking, no gummy cinnamon pockets, a beautiful rise and my best swirl so far. CINNAMON SWIRL SOURDOUGH one 9x5 LOAF Dough: 330g water 100g active starter 460g bread flour 10g salt Cinnamon inclusion.. second stretch & fold: 2 1/2 Tbsp brown sugar 1 Tbsp flour 2–2½ tsp cinnamon Cinnamon swirl…shaping: 2½ Tbsp brown sugar 1 Tbsp flour 2 tsp cinnamon Mix water and starter, then add flour and salt. Rest about 1 hour. Do the first stretch and fold plain. During the second stretch and fold, sprinkle in the cinnamon inclusion mixture as you fold the dough. Do another gentle fold if needed. I let mine sit at room temperature for a couple of hours, then moved it to a cooler room around 63°F overnight. By morning it was beautifully fermented and ready to shape. Gently stretch the dough into a rectangle, keeping it fairly thick. Sprinkle on the shaping mixture, leaving the edges clean. Roll it up, pinch the seam and ends really well and place seam side down in the loaf tin. Let it rest about 35 minutes. Spray with water and score (right down the middle 😊) before baking. Bake at 425°F covered for about 50-55 minutes. Mine needed close to an hour total to reach 205°F internally. I only removed the lid for the last few minutes because the sugar makes this loaf brown FAST. Cool completely before slicing. #sourdough #sourdoughbread #cinnamonswirlbread #sourdoughrecipe #breadtok

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