Cinnamon Multigrain Sourdough

Grams %
Ingredients:
Strong Baker's Flour 1000g 100%
Softgrain Multigrain 400g 40%
O-tentic Origin 40g 4%
Sapore Oracolo 120g 12%
Water +/- 600g 60%
Salt 20g 2%
Cinnamon 15g 1.5%
Brown Sugar 40g 4%

Working Method

Mixing

  • Mixing Spiral: 5 minutes on slow and 6 minutes on fast
  • Dough Temperature: 24-26°C

Scale & Make-Up

  • Bulk Fermentation: 60 minutes
  • Scaling Weight: 100 g
  • Make-up: Oval or round
  • Topping: Flour
  • Final Fermentation: 60 minutes

Baking

  • Oven Temperature: 210°C with steam
  • Bake Time: 30-35 minutes

Cinnamon Multigrain Sourdough

Complexity level:  

So many flavours come together in harmony in this deliciously sweet sourdough loaf. Bursting with grains and seeds and the added flavours of our newest Rye sourdough - Sapore Oracolo. The brown sugar and cinnamon just take this to a new level. Great with a spread of butter or used for french toast.