Name: Bread Machine Cinnamon Sourdough Mini-Loaves (72% Hydration)
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 1
Ingredients: 195 Grams Warm Water; 100 Grams Active Sourdough Starter; 17 Grams Honey; 290 Grams All Purpose Flour; 6 Grams Salt; 50 Grams Unsalted Butter, Room Temp; 2 Tbsp Cinnamon; Pinch Salt

Question 1

Why do I preheat to 525°F if I'm baking at a lower temp?

Accepted Answer

The "Thermal Shock" of moving dough from a cold fridge onto a 525°F-preheated tray is what creates "Oven Spring." This blast of heat forces the gases to expand rapidly before the crust sets, giving you that airy, professional lift.

Question 2

How do I know for sure if the bread is actually done?

Accepted Answer

Use the "Hollow Thump" test. Pick up a loaf and flick the bottom; it should sound like a wooden drum. If it sounds like a dull "thud," the center is still too wet and needs a few more minutes.

Question 3

Why is my bread sticking to the parchment paper?

Accepted Answer

That's the "Sugar Glue" effect. Because cinnamon-sugar leaks and caramelizes, it can act like an adhesive as it cools. Always lift the loaves off the parchment while they are still warm to prevent them from bonding to the paper.

Question 4

It smells so good—can I cut into the loaf as soon as it comes out?

Accepted Answer

Resist the urge! You must follow the "30-Minute Rule." Sourdough is still technically cooking and stabilizing its internal structure as it cools. Cutting it while hot lets the steam escape too fast, leaving you with a gummy, sticky interior.

Bread Machine Cinnamon Sourdough Mini-Loaves (72% Hydration)

Ingredients

Dough Ingredients

Cinnamon Butter

Nutrition (per serving)

Instructions

Phase 1: The Machine & Bulk Rise

Phase 2: Shaping & The "Cold Rest"

Phase 3: The High-Heat Bake

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