Ingredients
The Dough:
- Active Sourdough Starter: 100g (fed and bubbly)
- Warm Water: 350g
- Bread Flour: 500g
- Salt: 10g
- Honey or Maple Syrup: 20g (for a softer crumb)
The Sweet Swirl:
- Brown Sugar: 75g (packed)
- Ground Cinnamon: 1.5 tbsp
- Melted Butter: 1 tbsp (to brush over the dough)
Step-by-Step Instructions
1. Mix the Dough
In a large mixing bowl, whisk together the starter, warm water, and honey. Add the flour and salt. Mix by hand until a shaggy dough forms. Cover with a damp cloth and let it rest for 45 minutes (Autolyse).
2. Strengthen the Dough
Perform 4 sets of “Stretch and Folds” every 30 minutes. To do this, grab the edge of the dough, pull it upward, and fold it into the center. Rotate the bowl and repeat 4 times per set. This builds the structure needed to hold the heavy sugar filling.
3. Bulk Fermentation
Cover the bowl and let the dough rise in a warm spot for 5–7 hours, or until it has increased in size by about 50% and looks bubbly.
4. The Lamination (Adding the Filling)
Gently tip the dough onto a lightly floured surface. Gently stretch it out into a large rectangle (be careful not to pop the air bubbles). Brush with melted butter and sprinkle the cinnamon and brown sugar evenly over the surface.
5. Shaping
Roll the dough up tightly like a cinnamon roll. Tuck the ends under to form a round ball (boule). Place it seam-side up into a proofing basket or a bowl lined with a floured towel.
6. Cold Proof
Cover and place in the refrigerator for 8–12 hours. This slow cold ferment develops the sourdough flavor and makes the dough easier to score.
7. Scoring and Baking
- Preheat your oven to 230°C (450°F) with a Dutch oven inside.
- Flip the cold dough onto parchment paper. Use a sharp blade to score a deep cross or a decorative leaf pattern on top.
- Place in the Dutch oven and bake with the lid ON for 20 minutes.
- Remove the lid and bake for another 20–25 minutes until the crust is a deep mahogany brown.
