Sourdough

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

This recipe uses your bread machine to build professional-grade gluten strength without a single manual stretch-and-fold. By pairing a high-hydration dough with a "Cold Shock" bake at 525°F, you’ll achieve an airy, open crumb and a crackly, mahogany crust that rivals any boutique bakery.