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  1. Dough Ingredients:
        •    650g all-purpose or bread flour
        •    150g active sourdough starter
        •    10g honey
        •    16g salt
        •    300ml (about 1¼ cups) water
        •    10g oil (olive or neutral oil)

    Filling:
        •    ¼ cup brown sugar
        •    1½ tablespoons ground cinnamon

    ⸻

    Instructions:
        1.    Mix the Dough:
    In a large bowl, combine the flour, sourdough starter, honey, salt, water, and oil. Mix until a shaggy dough forms.
        2.    Stretch and Fold (3 hours):
    Every hour for the next 3 hours, perform a set of stretch and folds (gently lift and fold the dough over itself from each side).
        3.    Bulk Fermentation (3 hours):
    After the last fold, let the dough rest at room temperature for another 3 hours, covered.
        4.    Cold Ferment (Overnight):
    Place the dough in the fridge overnight, covered.
        5.    Shape & Second Chill (6 hours):
    The next day, remove the dough from the fridge. Roll it out gently, spread the cinnamon-sugar filling evenly, and shape as desired.
    Place into your baking pan, cover, and refrigerate for an additional 6 hours.
        6.    Bake:
        •    Preheat the oven to 420°F (215°C).
        •    Bake for 25 minutes with the pan covered (foil or lid).
        •    Remove the cover and bake for 5 more minutes to brown the top.
        7.    Cool & Enjoy:
    Let the bread cool completely in the pan before slicing and serving.

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