World Cooking

Ingredients

For the Refreshed Starter:

• 25g bubbly starter
• 50g organic all-purpose flour
• 50g water

For the levain:

• 100g organic all-purpose flour
• 100g water
• All of the refreshed starter (from above)
• 23g organic cane sugar

For the Dough:

• 210 unsalted organic butter, melted and cooled
• 250 organic spelt flour
• 250g organic all purpose flour
• 250g sweet levain build (from above)
• 4 large eggs, room temperature
• 75g organic cane sugar
• 45g whole milk, room temperature
• 9g Celtic sea salt

For the Cinnamon Swirl:

• 2 tablespoons unsalted butter, melted
• 1 tablespoon ground cinnamon

Instructions

For the refreshed starter:

1. In the morning, stir the bubbly starter, flour and water in a small bowl. Cover with a clean cloth and let sit for 10-12 hours.

For the Levain:

2. In the evening, add the 100g flour, water and organic cane sugar to the refreshed starter that you made earlier in the day. Stir the ingredients together until combined. Cover with a clean cloth and let sit overnight for at least 8-10 hours.

For the dough:

3. Place the butter, spelt, flour, levain (from above), eggs, organic cane sugar, whole milk and sea salt in the bowl of a standing mixer. Mix on low using the beater attachment for 5 minutes. After 5 minutes, remove the beater attachment and put on the dough hook. Mix for 8 minutes on medium.

Stretch and Fold:

4. Cover the bowl with a clean cloth and let sit for 30 minutes. Stretch and fold the dough four times. After you stretch and fold the first time, place a clean cloth over the dough and let sit for 30 minutes. Then, stretch and fold the dough again, place a clean cloth over the dough and let sit for another 30 minutes. Repeat two more times for a total of four times.
5. After the stretch and fold process, keep the dough in the bowl and cover the dough really well with plastic wrap (or a lid, if you have one) and place the dough in the refrigerator. Let the dough ferment for 48-72 hours. (I tested the dough at 48, 72, and 96 hours and they all baked really well, so it's really your preferred how long you want to fermented it for.)

To Make the Cinnamon Swirl Bread:

6. Preheat the oven to 350ºF and adjust the rack to the middle position. Flour clean space on the counter and roll the dough out to make an 11x8 rectangle. Using a pastry brush, brush the dough with melted butter and then sprinkle evenly with the cinnamon.
7. Gently roll the dough into a “log”. Tuck the ends underneath and gently put into a buttered glass loaf pan. Cover with a clean cloth and let sit for 3-4 hours at room temperature (the size of the loaf won't change much until it's baked). Bake for 55-60 minutes, until golden brown on top.

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