Cinnamon Swirl Sourdough Bread by Thatsourdoughgalv6l

Ingredients

• 325g warm water
• 120g active sourdough starter
• 400g bread flour
• 100g whole wheat flour
• 10g salt
• 4 tbsp softened butter
• Cinnamon sugar mixture (proportions as desired)

Instructions

1. Mix water and starter, then add bread flour, whole wheat flour, and salt; mix until incorporated.
2. Perform slap and folds or kneading for 4 minutes to build initial strength, then rest for 30-60 minutes.
3. Complete 3 rounds of stretch and folds, resting 30-60 minutes between each, until the dough resists stretching.
4. Allow bulk fermentation to continue until the dough is jiggly and bubbly, approximately 6 hours total.
5. Turn dough onto a water-misted surface, stretch into a 13x16 inch rectangle, and spread with softened butter and cinnamon sugar.
6. Fold sides to the center, pinching seams tightly to seal, then roll into a log and pinch edges to prevent leakage.
7. Place in a floured banneton, cover, and cold-proof in the refrigerator overnight.
8. Preheat oven to 450°F (230°C) with a Dutch oven inside.
9. Score the loaf, place in the Dutch oven, and bake covered for 25-30 minutes.
10. Remove lid and bake for an additional 8-15 minutes until golden brown, watching closely to prevent the sugar from burning.