Best Peach Cinnamon Sourdough Bread 복숭아 시나몬 천연발효빵

Peach Cinnamon Sourdough Bread
Made with natural yeast sourdough starter.
Easy no knead sourdough bread.
Amazing peach cinnamon aroma and taste!
Great for snacks, toast or peanut butter sandwiches!
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***Room temperature is around 75-78F/24-26C
3 sets SF.
3.5 hours until 80% rise.
Inclusion.
2 sets coil fold.
30 minutes rest.
Shape.
Refrigerate overnight.
Preheat oven, along with Dutch oven or roaster at 480F/250C for 30 minutes.
Put the dough in the freezer for 60-90 minutes before scoring.
Scoring.
Cover & bake at 480F/250C for 35 minutes
Reduce to 465F/240C & bake another 10-13 minutes covered until internal temperature 206-209F/97-98C golden brown.
If the room temperature is higher or lower the fermentation time can be shorter or longer***

Sourdough Starter / Levain ingredients:
34g active starter
34g bread flour
34g water

Dough ingredients:
Prepared 100g starter
265g water
480g bread flour
4g salt
15g honey
9g ground cinnamon
1 large crunch peach


복숭아 시나몬 천연발효빵
천연발효종 넣어 만든 빵입니다.
복숭아 시나몬향과 맛있는 천연발효빵입니다!
스낵이나 토스트 또는 땅콩버터 샌드위치로 좋아요!
구독 좋아요 눌러주세요!
영상 봐주셔서 감사합니다!❤️

**실내온도 75-78F/24-26C 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요.**
3번 펴서 접기한후 실내온도에 3.5시간 80% 늘도록 발효해요.
복숭아 시나몬을 반죽에 넣고.
2번 말아서 접기 - 30분 간격.
30분 둔후
빵모양 만들고.
무쇠솥이나 로스팅팬을 넣고 480F/250C 30분 예열합니다.
냉동실에 60-90분 둔후 스코링합니다.
스코링.
덮고 480F/250 35분 굽고.
온도를 465F/240C 낮추고 뚜껑 닫고 10-13분 빵속 온도가 206-209F/97-98C 황금색으로 구워요.

천연발효종 식재료:
활발한 천연발효종 34g
강력분 34g
물 34g

반죽 식재료:
준비한 천연발효종 100g
물 265g
강력분 480g
소금 4g
꿀 15g
시나몬 가루 9g
딱딱한 큰 복숭아 1개

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