Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Fermented Sourdough Brioche Cinnamon Swirl Bread

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.

Fermented Sourdough Brioche Cinnamon Swirl 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.

Fermented Sourdough Brioche Cinnamon Swirl Bread

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! 

1 loaf

Fermented Sourdough Brioche Cinnamon Swirl Bread

This recipe is adapted from my friend over at Min's Kitchen . She is a master at sourdough breads and if she ever comes out with a cookbook, I'll be first in line to purchase!

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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
  • 200g organic spelt flour
  • 300g organic all purpose flour
  • 250g levain (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.
    2. 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.
    3. For the dough:
  3. Place the butter, spelt, flour, 250g of the 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.
    4. 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.)
    6. 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 5-6 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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https://deliciouslyorganic.net/fermented-sourdough-brioche-cinnamon-swirl-bread/

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24 Comments

  1. Conni

    February 12, 2019 at 4:09 pm

    The levain is 348g total weight. The Dough calls for 250g levain and the directions are to mix the levain ingredients to refreshed starter and use in dough. Could you please clarify for me the total weight of levain to be used in the dough? Thank you!
    Reply to this comment

  3. Pam

    February 14, 2019 at 5:15 am

    The following question proves that I’ve never attempted a fermented “anything” before. I notice the ingredients are all in “grams” with the exception of the cinnamon swirl ingredients. Is that normal for fermented recipes? I’m pretty certain this could be a problem for me since I’m only accustomed to American measurements. LOL!After reading your remarks about the fermentation process breaking down the sugars and gluten, I’m anxious to attempt this. I’ve been gluten-free for several years now and, with the exception of our trip to Italy where I was able to consume their breads and pasta with no after-affects (yay!), I haven't experimented with whole wheat flours.
    Reply to this comment

  6. Renee

    February 15, 2019 at 1:35 pm

    For someone who keeps a starter at home and makes bread all the time with it, these instructions are a little perplexing. Couldn't I use 125g of ripe starter to put directly in to the levain in Step 2? A levain, in actuality, is created from a ripe, or "refreshed starter", so it seems like those two components are unnecessary- like making a levain in order to make a levain.... Right? For example, I make sandwich bread weekly with my starter and just use 44g or ripe starter plus 128 each of flour and water to make the levain. Then the rest of the ingredients go in and you start the kneading process.
    Reply to this comment

    • Deliciously Organic

      February 18, 2019 at 9:39 am

      The recipe needs to be made as written to get the same results as I have. The levin is necessary for this recipe, and if you look at other fermented recipes such as those by Peter Reinhart or Tartine, you'll see they use the same method. But, if you'd like to experiment, you're more than welcome to!
      Reply to this comment

      • Renee

        February 18, 2019 at 12:41 pm

        Following up.. The dough is in the fridge. I made the levain directly from my ripe sourdough starter (created myself, using flour and water only, healthy and fed twice daily, every day). I used 125 ripe starter, which is the total weight of your "refreshed starter," and mixed with 100g water & flour, and 23g sugar (step 2). Then followed your recipe exactly. I'll bake it either tomorrow (Tuesday) or Wednesday. I'll let you know how it goes but this is very similar to the other bread recipes I've made using a typical wild yeast sourdough starter, so I expect it will work out just fine!
        Reply to this comment

      • Renee

        February 20, 2019 at 10:55 am

        One final reply... I wish I could post a picture. This bread is BEAUTIFUL! Just took it out of the oven. I took it out of the fridge and shaped it along the lines of a babka, rolling with some butter/cinnamon/sugar, and then let it rise for about 4 hours. It was VERY puffy, so I didn't wait til 5-6 hours. Went in the oven and baked every bit of an hour, tented with foil for the last 20 minutes to prevent over browning. To sum up, I made the following alterations: 1) With an active, healthy sourdough starter, step 1 is not necessary. Skip it and use 125g ripe starter to create the levain in step 2. Let it rise per the instructions. 2) My starter is 100% whole wheat. I used whole wheat for the amount of flour called for in the levain as well, and used 200g spelt and 250g AP for the flour called for in the dough. 3) I used slightly less flour in sum because of the starter and levain being all Whole Wheat. Whole wheat flour soaks up more liquid than white flour so typically I have to alter the amount when using whole wheat. I measured the full amount, reserving the final 1/2cup, and then found I didn't need it. Resist the urge to add too much flour!Thanks for this recipe, Carrie! I've been looking for a good sourdough sweet bread and this is going to be my go-to recipe now!
        Reply to this comment

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