Dutch Oven Cinnamon Sugar Sourdough

Instructions:

1. In a large bowl, whisk together the 1/2 cup (113g) active sourdough starter and 1 cup (237ml) warm water until mostly dissolved.
2. Stir in 3 1/2 cups (440g) bread flour and 2 tsp (12g) fine sea salt; mix by hand or with a spatula until a shaggy dough forms and no dry flour remains.
3. Place the dough in a warm spot, such as an oven with the light on. Perform 3 sets of stretch and folds every 30 minutes. Let the dough rise until it has increased in volume by about 50% and feels airy, typically 4–6 hours.
4. Gently turn the dough onto a lightly floured surface and use a rolling pin to roll it into a rectangle roughly 12 x 8 inches.
5. Spread 4 tbsp (57g) softened unsalted butter evenly across the dough, leaving a 1/2-inch border.
6. Sprinkle 1/2 cup (100g) brown sugar, 2 tbsp (16g) ground cinnamon, and 1/8 tsp (0.7g) salt over the butter, pressing the mixture lightly into the fat.
7. Carefully roll the dough up tightly from the long edge to create a log and pinch the seam shut to lock in the filling.
8. Place the log into a greased loaf pan or a parchment-lined basket; cover and let rise for 2–4 hours until puffy and nearly doubled.
9. Preheat the oven to 450°F (230°C). If using a Dutch oven, preheat the pot inside.
10. Score the top of the loaf with a sharp blade. Bake for 20 minutes with the lid on (or covered with foil), then remove the lid and bake for another 20–25 minutes until the crust is a deep mahogany brown.
11. Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing.