Fermented Sourdough Brioche Cinnamon Swirl Bread is one of our favorite breads, and it can be used in so many different ways. You can use the dough for rolls, a classic brioche loaf, or monkey bread.
As I’ve mentioned before when I shared the fermented sourdough bread recipe, the fermentation process breaks down the sugars and gluten, making it easy for the body to digest. It also contains probiotics from the fermentation process, making it a healthy option.
Fermented sourdough bread can often be tolerated by those with gluten sensitivities and can be a good first bread to try after you’ve been avoiding grains for a long period of time.
I know that fermented bread can be intimidating, so if you’re new to making these kinds of breads, this recipe is a good one to start with because it’s easy to handle and doesn’t require too many steps.
The dough is very forgiving and can be fermented for anywhere between 48-96 hours. You can make it earlier in the week, and then bake it when convenient. Keep in mind, you’ll make the starter and levain on the first day, and then the next day you’ll put together the dough. After that, the dough will go in the refrigerator to ferment.
Here’s a picture of the Monkey Bread that I made using the fermented brioche dough!
If you have questions about this bread recipe, leave them in the comments below and I’ll be happy to answer!