Sugar & Spice Boule — A Sweet Blessing in Every Slice
There’s something about the smell of brown sugar and cinnamon mingling in the air that makes my whole kitchen feel like a warm hug. My Sugar & Spice Boule is one of those loaves that brings comfort and joy with every rise — sweet, simple, and baked with love. This recipe came to life one quiet morning when I felt inspired to add a touch of sweetness to my everyday sourdough. A few spoonfuls of rich brown sugar, a dash of cinnamon, and a heart full of gratitude — that’s all it took. The result was a golden, gently sweet boule that feels like a farmhouse morning and a prayer answered all at once.
Each time I pull this loaf from the oven, I’m reminded that God’s blessings are often found in the smallest things — the scent of spice, the warmth of bread, the stillness of grace in the kitchen. Baking becomes an act of worship, and sharing a loaf becomes a way to spread His love. From my County Haven to yours — may this Brown Sugar & Spice Boule bring warmth, sweetness, and a reminder that God’s goodness rises in every season.
Brown Sugar & Spice Boule Recipe
Ingredients:
- 125g active sourdough starter (about ½ cup)
- 362.5g water (1 ½ cups, room temperature)
- 500g flour (about 4 cups, unbleached all-purpose or bread flour)
- 12.5g salt (about 1 Tbsp)
- Brown sugar to taste
- Ground cinnamon to taste (I love Saigon Cinnamon for a bolder flavor)
Instructions:
1. Mix the Dough: In a large bowl, combine water and sourdough starter. Add salt and mix well. – Gradually incorporate flour using a dough hook or your hands until no dry spots remain.
2. Rest & Stretch: Cover the bowl with a tea towel and let the dough rest for 30 minutes. With wet hands, stretch and fold the dough from each side towards the center. Repeat this process for at least 4 rotations every 30 minutes (total of 2 hours covered).
3. Bulk Fermentation: Let the dough rest for 2 to 2 ½ hours on the counter, covered. Monitor the dough for signs of puffiness and bubbles forming at the edges. Adjust the time as needed based on your kitchen temperature.
4. Adding the Cinnamon & Brown Sugar – Gently turn the dough out onto a floured surface. Sprinkle a layer of brown sugar and cinnamon evenly over the dough, avoiding the very ends of the dough to prevent the brown sugar from oozing out. Fold one side of the dough over the sugar mixture, then sprinkle more sugar and cinnamon. Fold the other side over, adding more sugar and cinnamon again. (Like a burrito fold)
5. Shape the Boule: Shape the dough into a round ball. This needs to be done gently to avoid the brown sugar and cinnamon coming out through the dough. Place it seam-side up in a bowl (I highly recommend using a bowl instead of a banneton basket as it is much easier to clean) lined with a tea towel. Cover and let it proof in the refrigerator overnight to enhance flavor.
6. Bake: Preheat your oven to 475°F with a Dutch oven inside for 20 minutes (lid on). Remove the dough from the fridge and place it on a piece of parchment paper or silicone sling. Optionally, dust the top with flour (white rice flour or all-purpose works well). Score the top with a bread lame or razor blade (a simple cross is effective).
Carefully place the dough into the hot Dutch oven. Bake covered at 475°F for 30 to 35 minutes. Then, remove the lid and lower the temperature to 425°F for an additional 10 minutes, or until the crust turns golden brown. Remove from the oven and let cool on a baking rack for at least 1 hour before slicing.
You’ll know it’s ready when your kitchen fills with that heavenly aroma — a sweet reminder that God’s grace is rising right along with your bread.
Scripture Inspiration:
“Oh, taste and see that the Lord is good; Blessed is the man who trusts in Him.” — Psalm 34:8
Brown Sugar & Spice Boule
Ingredients
Method
- Mix the Dough: In a large bowl, combine water and sourdough starter. Add salt and mix well. – Gradually incorporate flour using a dough hook or your hands until no dry spots remain.
- Rest & Stretch: Cover the bowl with a tea towel and let the dough rest for 30 minutes. With wet hands, stretch and fold the dough from each side towards the center. Repeat this process for at least 4 rotations every 30 minutes (total of 2 hours covered).
- Bulk Fermentation: Let the dough rest for 2 to 2 ½ hours on the counter, covered. Monitor the dough for signs of puffiness and bubbles forming at the edges. Adjust the time as needed based on your kitchen temperature.
- Adding the Cinnamon & Brown Sugar – Gently turn the dough out onto a floured surface. Sprinkle a layer of brown sugar and cinnamon evenly over the dough, avoiding the very ends of the dough to prevent the brown sugar from oozing out. Fold one side of the dough over the sugar mixture, then sprinkle more sugar and cinnamon. Fold the other side over, adding more sugar and cinnamon again. (Like a burrito fold)
- Shape the Boule: Shape the dough into a round ball. This needs to be done gently to avoid the brown sugar and cinnamon coming out through the dough. Place it seam-side up in a bowl (I highly recommend using a bowl instead of a banneton basket as it is much easier to clean) lined with a tea towel. Cover and let it proof in the refrigerator overnight to enhance flavor.
- Bake: Preheat your oven to 475°F with a Dutch oven inside for 20 minutes (lid on). Remove the dough from the fridge and place it on a piece of parchment paper or silicone sling. Optionally, dust the top with flour (white rice flour or all-purpose works well). Score the top with a bread lame or razor blade (a simple cross is effective).
- Carefully place the dough into the hot Dutch oven. Bake covered at 475°F for 35 minutes. Then, remove the lid and lower the temperature to 425°F for an additional 10 minutes, or until the crust turns golden brown. Remove from the oven and let cool on a baking rack for at least 1 hour before slicing.
