Cinnamon Sugar Sourdough Bread: A Caramelized Swirl Loaf

Instructions:

1. Check starter activity. Ensure your sourdough starter is active, bubbly, and has doubled in size within 4–6 hours of starting the recipe. Note: A weak starter leads to a heavy, gummy loaf.
2. Mix the base. In a large mixing bowl, whisk the active starter into warm water (85°F) until milky. Add the bread flour and sea salt. Mix by hand until a shaggy mass forms with no dry flour remaining.
3. Rest and autolyse. Cover the dough with a damp cloth and let rest for 30 minutes to allow for autolyse and full hydration.
4. Build gluten strength. Perform 4 sets of stretch and folds over the next 2 hours, spaced 30 minutes apart, to build gluten strength. until the dough feels smooth and elastic.
5. Prepare the swirl. Prepare the filling by mixing the dark brown sugar, ground cinnamon, and all purpose flour in a small bowl.
6. Laminate the dough. Laminate the dough by stretching it into a large, thin rectangle on a damp surface. Brush with melted butter and sprinkle the cinnamon sugar mixture evenly across the surface. until the dough is translucent at the edges.
7. Trap the layers. Fold the dough back onto itself to trap the layers. Shape the dough into a tight round or oval and place into a floured banneton.
8. Cold fermentation. Cold proof in the refrigerator for 12–15 hours. Note: This long rest develops the flavor and makes the dough easier to score.
9. Prepare for heat. Preheat a Dutch oven to 450°F for at least 30 minutes. Score the loaf with a single deep slash.
10. Bake to finish. Bake covered for 20 minutes, then uncovered for 25 minutes until the crust is deeply caramelized and dark mahogany.