Cinnamon and Butter Bread

Mix the flour, water, and sourdough starter until just combined. Cover and let rest for a 40-minute autolyse.

Add the salt and sugar. Knead the dough thoroughly until the salt and sugar are completely dissolved.

Carry out the main fermentation: rest for 40 minutes, perform the first stretch and fold, rest for another 40 minutes, perform the second stretch and fold, and leave the dough to ferment for another 1.5 hours.

Turn the dough out onto a lightly dampened work surface and gently stretch it into a rectangle. Spread the surface with softened butter and, if desired, sprinkle with ground cinnamon.

Fold the dough as shown in the video, then shape it into a round.

Let the dough rest for 15 minutes. Afterward, shape the loaf and place it seam-side up in a bannetonproofing basket.

Leave at room temperature for 1 hour, then refrigerate for 7–8 hours (or overnight).

Bake for 15 minutes at 250°C with steam or covered. Then remove the steam (or take off the lid), reduce the temperature to 210°C, and bake for another 20–25 minutes until a deep golden crust forms.