makes 1 loaf
Bread Ingredients:
4 cups (530g) bread flour, divided
1/2 cup (100g) sourdough starter, active and bubbly
1 cup + 2 Tablespoons (275g) water
2 Tablespoons oil
1 Tablespoon honey
2 teaspoons salt
Filling Ingredients:
1 Tablespoon butter, softened
2 Tablespoons light brown sugar
1 Tablespoon granulated sugar
3/4 Tablespoon cinnamon
1. In the bowl of a stand mixer, mix together 3 1/2 cups (470g) bread flour, sourdough starter, water, olive oil, and honey. Start with a rubber spatula to stir it together and then switch to your hand to ensure all of the flour is incorporated and there are no dry bits. The dough will be stiff, shaggy, and barely wet. Cover the bowl and allow it to rest 1 hour for the flour to fully absorb the water.
2. In a small bowl, mix together the sugars and cinnamon. Set aside. Prepare a standard bread loaf pan with either oil or parchment paper. Set aside.
3. Add the salt to the dough and, using the dough hook attachment on your stand mixer, mix on low speed for 8-10 minutes. If, after 7 minutes the dough is sticking to the sides of the bowl, add reserved flour 1 Tablespoon at a time until the sides of the bowl are clear of dough.
4. Turn the dough out onto a lightly floured counter and press into an 8x10" rectangle. Spread the softened butter over the surface of the dough and then sprinkle all of the cinnamon-sugar mixture over the butter, keeping a small border around the edge of the rectangle clear of filling. Roll up tightly, starting at the short end of the rectangle and pinch the seam. Place seam side down into the prepared bread pan. If the top of the dough is tacky, very lightly dust with flour. Cover with a thin kitchen towel and allow to rest at room temperature until the dough has risen 1 inch above the rim of the pan, approximately 2-3 hours, depending on the warmth of the room.
5. Preheat the oven to 350 degrees Fahrenheit. Bake 35-38 minutes. Allow the bread to cool in the pan 10-15 minutes before removing and cooling the bread on a cooling rack. Allow to cool at least 30 minutes prior to slicing for the best texture.