About the Recipe
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Ingredients
250g Starter
700g Water
1000g All Purpose Flour
24g Salt
Filling
4tbsp softened butter
1 tbsp cinnamon
5 tbsp brown sugar
2 tbsp flour
Preparation
Step 1
Day 1:
11am: Feed Starter
7pm: Starter is ready to use
Step 2
To a Large bowl add 250g starter and 700g water. Mix until the starter and water are incorportated. Then pour in 1000g of all purpose flour. Mix until shaggy dough forms. Let rest for 30mins.
Step 3
7:30pm add 24g salt. Using your hangs gently squish the salt into the mixure until all combines. Let Rest for 30mins.
Step 4
Stretches and Folds, 3 rounds every 30mins.
8pm: Stretch and Fold. Let rest for 30mins
8:30pm: Stretch and Fold: Let rest for 30mins
9:00pm: Final Stretch and Fold
Let Rise Overnight (Bulk Fermentation) Depending on Kitchen temperature you can also do this by putting the bowl in the fridge overnight.
Step 5
Day 2:
The Dough is ready to shape. Depending on your schedule take the dough out of the fridge.
Split Dough into two sections. Carefully laminate dough out on a floured surface until it's a square.
Using a spatula spread half of the cinnamon mixture the first layer. Next Take the right side of the dough and fold it into the middle. Do the same with the left. They should meet in the middle.
Spread the rest of the cinnamon mixture onto the dough.
Now Carefully roll the dough up. Pinching the sides.
Place in a floured bowl.
Cover and cold proof in the fridge for an additional 4hours or until you are ready to bake.
Step 6
Turn oven to 500. Place dutch oven inside during preheat. This helps create steam inside of the pot.
Let oven Pre-Heat for a full hour.
Pull dough out if fridge, place on some parchment paper, sprinkle with some flour, then score.
Place inside of dutch oven.
Lower oven temperature to 425.
Bake for 35mins with lid on then 15mins with lid off.
Finally, let cool until completely cool.