Cinnamon Brown Sugar Sourdough: Golden

Instructions:

1. Mix the base. Whisk the 100g active sourdough starter and 315ml warm water. Stir in 450g bread flour and 9g fine sea salt until a shaggy dough forms. Note: Don't overmix here; just get the flour hydrated.
2. Develop the gluten. Perform 4 sets of stretch and folds every 30 minutes. Grab an edge of the dough, pull it up, and fold it over itself. Repeat until the dough feels smooth and bounces back when poked.
3. Bulk fermentation. Cover the bowl and leave it in a warm spot. Let it rise until it has grown by about 50% and you see small bubbles on the surface.
4. Prep the filling. Mix 100g dark brown sugar, 15g ground cinnamon, 1.5g fine sea salt, and 16g all purpose flour in a small bowl.
5. Roll the dough. Turn the dough onto a floured surface. Gently roll it into a rectangle about 12x8 inches. Note: Be gentle so you don't pop all those fermentation bubbles.
6. Apply the swirl. Spread 55g of softened butter evenly across the dough. Sprinkle the cinnamon sugar mixture on top, pressing it lightly into the butter.
7. Roll and seal. Roll the dough tightly from the short end into a cylinder. Pinch the seam firmly with your fingers to lock the filling inside.
8. Final proof. Place the roll seam side down in your proofing basket or a lined bowl. Let it rest for 1-2 hours.
9. The bake. Preheat your oven and Dutch oven to 450°F (230°C). Carefully drop the dough in and bake for 20 mins with the lid on.
10. Finish the crust. Remove the lid and bake another 25 mins until the crust is a deep mahogany brown.