Apple Cinnamon Swirl Sourdough Bread
My swirl didn’t really swirl, but the flavor and texture of this enriched bread are incredible. I love baking with freeE-dried fruit!
Recipe:
🍎 Laminated Apple Cinnamon Swirl Sourdough (Milk Powder Version)
Dough (Soft, Enriched Sourdough)
- 500g bread flour
- 100g active sourdough starter (100% hydration)
- 240g water
- 30g whole milk powder
- 50g sugar
- 1 large egg (≈50g)
- 8g salt
- 60g unsalted butter, softened
Apple Cinnamon Filling (Lamination-Friendly)
- 40g freeze-dried apples (small pieces)
- 80g brown sugar
- 10g cinnamon
- 25g very soft butter
- ~1 tbsp milk or water (just enough for spreadable paste)
👉 Goal: smooth, soft paste—not runny
Optional Glaze
- Powdered sugar + splash milk + vanilla
🥣
Method
1. Mix & Autolyse
Mix together:
- flour, water, starter, egg, sugar, milk powder
Until shaggy. Rest 30 minutes.
2. Add Salt & Butter
- Add salt and mix until partially developed
- Add butter gradually, kneading until smooth and elastic
👉 Dough should pass a soft windowpane and feel slightly tacky
3. Bulk Fermentation
- 4–6 hours at ~72–75°F
- Do 2–3 stretch & folds in first 2 hours
Signs it’s ready:
- Slightly puffy
- Smooth and elastic
- Not necessarily doubled
4. Chill (Important for Lamination)
Refrigerate dough 1–2 hours
👉 Cold dough = easier stretching + cleaner layers
🌀
LAMINATION PROCESS (Key Step)
5. Stretch the Dough
- Lightly damp or VERY lightly flour surface
- Gently stretch dough into ~12x18 inches
- Keep it even and thin (but no tearing)
6. Add Filling
- Spread a thin, even layer of cinnamon paste
- Sprinkle freeze-dried apples evenly
🚫 Do NOT overfill—thin layers = no gaps later
7. Letter Fold
Fold like a business letter:
- Left third → center
- Right third → over
👉 This creates your internal layers
8. Rest
Let dough relax 10–15 minutes(Prevents tearing during final shaping)
9. Final Roll-Out + Shape
- Rotate dough 90°
- Gently roll/stretch slightly (not too thin)
- Roll tightly into a log
👉 Tight roll = defined swirl
10. Pan It
- Place seam-side down in greased loaf or Pullman pan
11. Final Proof
- 3–5 hours at room temp OR overnight in fridge
Ready when:
- Puffy and airy
- ~1–1.5 inches above pan edge
12. Bake
- 350°F (175°C)
- 40–45 minutes
- Internal temp: 200–205°F
👉 Tent with foil if browning too fast
13. Cool + Glaze
- Cool completely before slicing (important for swirl set)
- Add glaze if desired
🍞 Adjusted Dough for 8×4×4 Pullman Pan
Your original formula is a bit too large. Scale it to ~80% for the perfect fill.
Dough (Scaled)
- 400g bread flour
- 80g active sourdough starter
- 192g water
- 24g whole milk powder
- 40g sugar
- 1 medium egg (or 50g egg, remove ~10g water)
- 6g salt
- 48g unsalted butter
Filling (Slightly Reduced)
- 30–32g freeze-dried apples
- 65g brown sugar
- 8g cinnamon
- 20g butter
- მცირე splash milk/water (just to loosen)
1:38
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Apple Cinnamon Swirl Sourdough Bread
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