Cinnamon & Bourbon Vanilla Bean Sourdough Bread

Here’s a version of a Cinnamon & Bourbon Vanilla Bean Paste Sourdough Bread recipe inspired by Trader Joe’s ingredients, especially their Bourbon Vanilla Bean Paste, folded into a classic sourdough base. This bread has warm spice and sweet aromatic depth, perfect for French toast, morning toast with butter, or snacking on its own.

🍞 Cinnamon & Bourbon Vanilla Bean Sourdough Bread

A naturally leavened artisan bread with a cozy swirl of cinnamon and the floral depth of bourbon vanilla.

🧾 Ingredients:

Leaven (if you’re building it separately):

25g sourdough starter (ripe)
50g all-purpose flour
50g water (room temp)

Let it ferment overnight or until doubled and bubbly.

Main Dough:

450g bread flour (or 50/50 all-purpose and bread flour)
50g whole wheat flour
350g water (filtered or dechlorinated)
100g active sourdough starter (or your leaven from above)
10g fine sea salt

Flavor Fold-In (added during lamination or stretch & fold):

1.5 tsp ground cinnamon (adjust to taste)
2 tsp Trader Joe’s Bourbon Vanilla Bean Paste
Optional: 2–3 tbsp brown sugar or maple sugar for added sweetness
Optional: 100g raisins or chopped dried figs (if you want a fruit swirl)
Optional: chopped pecans or walnuts

🕒 Suggested Timeline (Long Ferment):

Day 1 (Evening) — Make the Leaven

Mix starter, flour, and water.
Cover and let sit at room temp (65–75°F) overnight.

Day 2 (Morning to Afternoon):

1. Mix the Dough (Autolyse)

In a large bowl, mix all flours and water (without salt or starter yet).
Let rest for 45 minutes to 1 hour (autolyse).

2. Add Starter & Salt

Add your ripe leaven (or starter) and salt to the autolysed dough.
Mix thoroughly by hand using stretch & folds or slap-and-fold until smooth.
Let rest 30 minutes.

3. Bulk Fermentation (4–5 hours total at 75–78°F)

Perform 3–4 sets of stretch and folds, spaced 30 minutes apart.
Add Cinnamon + Vanilla Paste during the 2nd stretch & fold or lamination stage.

💡 Folding in the Flavors:

Lamination Method:

Lightly oil your work surface.
Stretch dough gently into a thin rectangle.
Spread a mix of cinnamon, vanilla paste, and optional sugar/fruit/nuts evenly across.
Fold the dough like a letter (tri-fold), then once more if needed.
Place back in the bowl for the next stretch & fold.

4. Pre-shape & Bench Rest

Turn dough onto lightly floured surface.
Preshape into a loose round. Let rest uncovered for 20–30 minutes.

5. Final Shaping & Cold Proof

Shape dough into a boule or batard.
Place seam-side up in a floured banneton.
Cover and refrigerate overnight (10–14 hours) for cold proof.

Day 3 (Morning): Bake

6. Preheat Oven

Place Dutch oven in oven and preheat to 500°F (260°C) for 45 minutes.

7. Score & Bake

Take dough from fridge, invert onto parchment.
Score deeply with a lame.
Load into Dutch oven, cover, and bake:
- 20 minutes covered at 500°F
- 20–25 minutes uncovered at 450°F, until deep golden brown

8. Cool

Let cool on a rack for at least 2 hours before slicing (this sets the crumb).

🥖 Tasting Notes:

The vanilla paste gives floral, warm notes that complement the cinnamon swirl.
Crumb should be soft and aromatic, with a slightly sweet, cozy profile.
Perfect toasted with butter, a drizzle of honey, or cream cheese.

Would you like a printable version or one adapted for a bread machine or stand mixer?