Cinnamon Swirl Sourdough Bread

If there’s one thing Arizona’s slot canyons taught me it’s that I am physically incapable of taking “just a few pictures.”📸  I entered Antelope canyon thinking "I’ll snap a couple of really great photos to post and then put my camera away so I can stay present in the moment while I'm in there."🤣  Forty five minutes later my camera disk was full and my spouse, who I lovingly referred to as my "second shooter" had nearly maxed out the storage on his phone.  At then end of our tour, we had nearly 700 identical photos of sunlight hitting rock walls from slightly different angles.  And honestly every single one felt necessary.

I don't know how to describe the slot canyons in Arizona other than outrageously beautiful. The towering sandstone walls twist and curve like flowing caramel ribbons carved by time itself.   Every tiny beam of sunlight felt like a divine performance put on exclusively for my camera roll and every perfect swirl of rock looks like it should be on the cover of a luxury travel magazine.  Naturally, this sent me into full-blown wilderness paparazzi mode.  Brace yourselves for slot canyon picture overload...

By the end of the hike, my camera roll looked like:
canyon wall, canyon wall, canyon wall,
canyon wall with shadow,
canyon wall in portrait mode,
canyon wall with sunlight,
husband standing against canyon wall,
blurry canyon wall,
accidental photo of my shoe,
and at least six photos where my finger somehow worked its way over the lens.😅

No matter how many photos I took of the slot canyons, I still don't feel like I was able to truly capture the true majesty of this incredible place.  I feel the same way when I photograph an exceptionally beautiful loaf of sourdough.  How do I capture the crackling golden crust, the perfect spiral of cinnamon sugar tucked inside soft tangy sourdough and the smell that instantly makes your entire kitchen feel like a cozy cabin.  Cinnamon swirl sourdough is layered, dramatic, and deserving of excessive photography.🤣

Every time I make this I tell myself that I'll just have one slice. Next thing you know, I'm standing at the counter eating a third piece while saying things like “I’m appreciating the craftsmanship.”😂 The sourdough journey requires patience, timing and a willingness to accept that things may get a little messy along the way but it's totally worth it.  

Cinnamon Sourdough Bread
100 grams active sourdough starter
375 grams water
450 grams bread flour
50 grams whole wheat flour
10 grams salt

Cinnamon Filling 
4 Tablespoons butter, softened
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon bread flour
pinch of salt

Combine starter, 350 g. water, bread flour and wheat flour in bowl of standing mixer. 

Knead until combined.  Let rest 30 minutes.  

Knead in salt and 25 grams more water.

Cover and let rest 1 hour.  

Stretch and fold dough 4 times - every 30 minutes over the next 2 hours.

Cover and let dough rise 2-3 hours. 

Mix together cinnamon filling ingredients.

Transfer dough to counter and gently pull into a 12 x 16" rectangle.

Dollop most of the cinnamon mixture on the top of the dough.

Fold one side of the dough to the middle and then the other side of the dough to the middle.

Add the rest of the cinnamon sugar mixture on top of that dough.

Roll dough up into a circular shape and place in floured banneton basket.

Cover and refrigerate 18-29 hours.  

Preheat oven to 500.  Dust top of loaf with flour and score with lame.

Bake loaf in preheated Dutch oven for 25 minutes at 450 with the lid on.  Remove lid and bake 20 more minutes at 400.  

Ciao!

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