There is something transformative about the aroma of cinnamon and freshly milled wheat filling the kitchen. If you’ve ever struggled with "cinnamon tunnels" or a gummy interior when using 100% whole grains, this recipe is for you.
By using the Mockmill 200 to produce a fine FMF and leveraging the steam-trapping power of the AILITOR double cast iron loaf pan, we’ve created a loaf that is as beautiful as it is delicious.
Why Fresh Milled Flour (FMF)?
Using FMF (Fresh Milled Flour) means we are keeping the germ and bran intact. This results in a deeper, nuttier flavor that pairs perfectly with the warmth of cinnamon. However, FMF is thirsty and enzymatically active—meaning it ferments faster and requires a specific hydration touch.
The Recipe
- Ingredients (Weights in Grams)
--The Dough:
-500g Hard White Wheat (milled to FMF)
-375g Warm Water (~90°F)
-100g Active Sourdough Starter
-40g Honey
-10g Fine Sea Salt
The Filling:
-60g Brown Sugar
-10g Ground Cinnamon
-10g Melted Butter
Instructions
1. The Mill and Autolyse
Set your Mockmill 200 to the finest setting. Milling your own flour right before mixing ensures maximum nutrient density and a superior "sweet" wheat flavor. Combine the FMF and warm water in a stand mixer and let rest for 45 minutes. This autolyse is essential for FMF to soften the bran and prevent a gritty texture.
2. Mixing and Bulk Fermentation
Add your starter, honey, and salt. Mix on low for 5–7 minutes until the dough is strong and elastic.
- Perform 3 sets of North-South-East-West stretch and folds every 30 minutes.
- Allow the dough to bulk ferment until it has risen about 30–50%. In a warm kitchen, this happens faster than you think! Watch the dough, not the clock.
3. Laminating the Swirl
Gently stretch the dough into a large rectangle. Brush with melted butter and sprinkle the cinnamon-sugar mix evenly. Roll the dough tightly into a log. Tight tension here is the secret to avoiding those large air gaps around the cinnamon layer.
4. The Cold Proof
Place your loaf in a proofing basket or lined pan, cover tightly, and refrigerate for 8–12 hours. This cold ferment develops that classic sourdough tang and makes the dough firm enough for clean scoring.
5. The Bake
Preheat your cast iron pan to 450°F.
- Score the loaf and use a parchment sling to drop it into the hot pan.
- Bake covered (clamshell style) for 20 minutes.
- Remove the top pan, drop the oven to 400°F, and bake for another 20–25 minutes.
- Target Temperature: For a sweet FMF loaf, aim for an internal temp of 200°F–205°F to ensure the center is fully set. Be sure the use a thermometer to check!
Baker’s Tips for Success
- Don't Pull Too Early: Because of the honey and sugar, the crust will darken quickly. If it looks "done" but the internal temp is still low, tent it with foil and keep baking!
- Wait to Slice: As tempting as it is, let the loaf cool completely. The starches in FMF continue to set even after the loaf is out of the oven.
- Support the Rise: Using a cast iron loaf pan provides the side-wall support that whole grain doughs often need to achieve that impressive height.
