Sourdough Cinnamon Rolls

Master Sourdough Sandwich Bread and Rolls

Recipe adapted from Amy Bakes Bread; she makes great sourdough recipes!  I changed the method on making her bread recipe, so my instructions are different than hers.

Makes 2 standard bread loaves (around 1.15-pound loaves) or makes around 20 cinnamon rolls (depending on size desired) or makes around 16 (1-ounce rolls)

Special Instructions:

YOU WILL NEED: ACTIVE UNFED STARTER

Note:  Sourdough Bread can be made in so many ways.  This method of making sourdough sandwich bread works best for me.  I hope you enjoy!

**You will need already made Active unfed sourdough starter to make this Bread.  (Note:  You could feed your starter the way you make your active starter, but I can’t tell you how the finished result would be.)

Sourdough has a different texture than yeast breads, softer and stickier.  Use small amounts of flour to handle the bread or use wet fingers.  I like to keep a small bowl of water and flour nearby when forming the bread and rolls. 

Feeding Starter:

*30 grams of your unfed Starter

*125 grams Filtered Water or good bottled water

*140 grams Unbleached All- purpose Flour, preferably organic

I use a quart mason Jar.  I start the night before around 7 or 8 pm.  Then 12 hours later in the morning I make the Levain.  (You can make starter anytime as long as you let it rise around 12 hours and/or so as long as it doubles in size.). After this step make the following Levain

Levain:

Note:  The levain is made 3 to 4 hours before making your bread.  Also, I like to use silicone bowl for this step for easy cleanup.

*140 grams Bubbly Active Sourdough Starter, see above made 12 hours earlier

*140 grams Water, 78 to 80*F.

*140 grams All-purpose Flour

*30 grams Granulated Sugar

Mix together in a bowl the active starter, flour, water and sugar. Stir together set aside 3 to 4 hours inside an unheated oven covered with plastic wrap or shower cap works well too.

Sourdough Sandwich Bread 

Ingredients:

*Levain, see above 

*330 grams Water, 78 to 80*F. (about 1 and 1/3 cups)

*160 grams Honey (about 1/2 cup) or 1/4 cup to taste

*1 large Egg, room temperature

*50 grams Extra Light Olive, has to be extra light or neutral oil (1/4 cup)

*20 grams of Sea Salt (about 1 tablespoon depending on coarseness of Salt)

*725-800 grams of Bread Flour or use 1/2 Kamut Flour and 1/2 Bread Flour, (about 5 to 7 cups depending on the flour you use). Add flour gradually dough should be semi-sticky.

Instructions:

In a stand mixer with dough hook add the wet ingredients levain and water and on low-speed mix for 2-3 minutes.  Then add the honey, egg, oil, and salt, mix on low-speed until combined.

Add 1 cup at a time of the flour to the wet ingredients.  Mix/knead on medium-low until all ingredients are incorporated.  Then continue kneading for the next 10 minutes.  Note:  This Bread needs the full 10 minutes of kneading with the dough hook.

After kneading cover mixing bowl with your dough in it and cover loosely with plastic wrap or a shower cap.  Place covered bowl in an unheated oven to proof for 2-4 hours or until dough has almost doubled.  Note:  When proofing dough a good temperature for the dough is around 78 to 80*F.  not too hot or cold.  But if you need to or if you want to wait and bake the bread the next day you can refrigerate the dough at this point.  When you bring the sourdough out of the fridge you will need to bring the dough back to room temperature about 2 hours around 72*F.  or so…. Then shape into loaves or rolls etc… When bread is placed in cooking sprayed pans allow bread and rolls to rise until about double in size 1 to 2 hours.  Note:  This makes it nice to make cinnamon rolls for breakfast or fresh dinner rolls, hamburger buns and etc…

Bake in a preheated 350*F.  oven for about 50 minutes for bread loaves or internal temperature of 200*F. The Rolls around 35 to 40 minutes or until internal temperature 198*F.

Note:  Also, I don’t like my sourdough bread to be that sour.  So, remember the longer the sourdough sits the sour it becomes.  I’ve put my sourdough in the fridge after proofing and left it for 12 to 14 hours without getting too sour.  

Sourdough Cinnamon Rolls

*Cinnamon

*White Sugar or Brown Sugar or Honey etc…

*Extra Light Olive Oil or warm Butter

Divide the dough in half and roll out each half separately in a round to oblong dough disk, about a half inch thick drizzle on olive or spread on warm butter. Top with cinnamon and sugar as desired. See pictures below. Roll up dough into log shape, pinch edges where they meet and cut each roll with dental floss or your desired method.

Frost warm not hot cinnamon rolls with your favorite cream cheese frosting, if desired.

Note: I like to sprinkle on cinnamon and sugar to taste and I like to use extra light olive oil instead of butter, it is a bit messy, but I like how moist it makes the rolls, also butter is fine if that is what you prefer.

Enjoy!

Lindy

Pumpkin Bread

Pumpkin Bread

Ingredients:

Wet Ingredients:

*
*2 cups granulated Sugar

*1/3 cup Extra Light Olive Oil

*1/3 cup Butter, melted

*2 cups Pure canned Pumpkin, room temperature

*4 Eggs, room temperature

*2/3 cup Water

*

Dry Ingredients:

*3 cups Flour

*2 teaspoons Baking Soda

*1/2 teaspoons Baking Powder

*1 teaspoon Sea Salt

*1 teaspoon Ground Cloves

*1 teaspoon Allspice

*1/2 teaspoon Pumpkin Pie Spice
*
**Pumpkin Seeds sprinkled on top or add into finished batter.

Instructions:

*
Cream together in a stand mixer on medium speed, with paddle attachment the sugar, butter and extra light olive oil. Then add pumpkin, eggs and water and mix until combined.

*
Sift together all the dry ingredients into a bowl.

*
Slowly add the dry ingredients into the creamed wet mixture until are well combined bread batter.
You will need 3 loaf pans, 8 1/2 x 4 1/2, greased and floured or use loaf pan liners and spray with Pam cooking spray.

*
Pour or spoon the bread batter into loaf pans, spreading evenly among the loaf pans.

*
Bake the bread in a preheated oven at 350* for 40-45 minutes or until a tooth pick comes out clean.

*

Remove the pumpkin bread from the oven and allow to cool before slicing and serving.

Enjoy!

Lindy