Saturday, 13 October 2018

CINNAMON TWIST RING MADE WITH WILD YEASTS


Cinnamon Twist Ring made with my sourdough starter, Douglas
My teen-bae requested cinnamon rolls...but the only problem is I don't want to use commercial yeasts.  I want to employ Douglas, my sourdough starter!  She's always complaining about the "sour" flavour and how she wants me to bake like I used to (without Dougie)



Roll out the enriched dough as if you were going to make cinnamon buns
well, that ain't happenin'!
the butter, sugar & cinnamon mixture is spread thinly across the dough
I decided to watch things closely to ensure that I didn't over-ferment too long.  I made the levain overnight and in fact made 2 different jars of levain so I could also bake a Hokkaido Milk Loaf with the starter too.
slice the dough lengthwise
In the morning, I mixed the doughs, bulk fermented and then shaped. Then I put them away to proof until after we came back from our shopping trip to Costco for the week's groceries.  I looked at the proofing doughs and thought it could do with a bit more rise.  It should be at least double and look all poofy!  The 2nd proof took approximately 4 hours
twist the 2 lengths and then join the two ends into a ring

I had created two jars of levain last night.  One for hokkaido milk bread and one for this cinnamon ring

the cinnamon twist ring was tender and had a slight twang from the sourdough starter
I decided that the best option for the whole fam would be to dust the cinnamon twist with icing sugar because my mother and husband don't like frosting.  The kids LOVE frosting so I made kiddo's favourite: cream cheese frosting.  I kept that in a little glass container for the kids to spread on their cinnamon twist.   The crumb was soft, tender and delicious.
my hokkaido milk bread employed a tangzhong as well as the starter.  I replaced my usual active yeast with 1 cup of levain
Right after baking the twist, I reduced the oven temp for the hokkaido milk bread.  I popped the proofed dough into the oven with a pan of hot water sitting in the back of the oven.  I got great oven spring and the crumb was shreddable.  Watch the video I made of milk bread as I take it from the oven and open it up.
weekend sourdough baking




It's always fun for me to pull freshly baked bread out of the oven.  Watch the shreddably soft crumb in the hokkaido milk bread as I pull it apart.  So satisfying!

CINNAMON TWIST SOURDOUGH 

adapted from www.mydailysourdoughbread.com

Starter

  • 100 g water 
  • 100 g bread flour
  • 1 Tbsp of active sourdough starter

Dough

  • all of the above starter (appr. 200 g)
  • 180 g warm milk 
  • 370 g bread flour
  • 1 egg yolk
  • 2 Tbsp of melted butter
  • 1 Tbsp of sugar
  • 6 g salt

Filling

  • 100 g soft butter
  • 60 g brown sugar
  • 2 tsp of cinnamon

Sourdough starter

  1. In the evening before, prepare the sourdough starter. Mix 100 g of bread flour, 100 g of water, and 1 tablespoon or the starter. Leave it to ferment until puffed, active and bubbly, about doubled or more in size.

Dough

  1. In the morning, mix the dough. First, dissolve all of the starter in 180 g of milk. Add egg yolk and melted butter. Next, add all of the flour (370 g), salt and sugar.  Add the butter after the dough comes together in a ball.  Mix well, and knead the dough until windowpane test.  On my KA, this took 20 minutes on speed 2 with the dough hook.  Shape it into ball and place it into a bowl lightly sprayed with baking spray. Cover with a plastic wrap and leave to bulk ferment until doubled in volume. My dough needed 2 hours in the oven with the light on for warmth.  I kept a pan of hot water in the oven for humidity. 
  2. When the dough is doubled, prepare the filling. Mix softened butter, sugar and cinnamon

Shaping

  1. Roll the dough to be 5 mm thick or 30×45 cm (12×18 inch) wide. Spread the filling across the rolled dough thinly, leaving 2 cm (1 inch) from all sides.  
  2. Roll the dough from the longest side, jelly roll style. Cut the rolled dough vertically (see picture above) in half length-wise. Secure the ends and twist the two lengths.  Join the ends into a ring.  Place the ring on a piece of parchment in order to transfer it easily to the pan or dutch oven.  Place the ring into the DO or pan to proof.

Final rise

  1. Leave the dough to rise until puffed (doubled in volume). My dough needed approximately 4 hours

Baking

  1. 30 minutes before the baking preheat the oven to 200°C (375°F). Place the dutch oven into oven and bake it for 35-40 minutes, or until golden brown.
  2. Dust with confectioners' icing to serve

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