Ingredients:

  • 1 cup active sourdough starter
  • 3.5 cups bread flour
  • 1.33 cups warm water
  • 2 tbsp honey
  • 2 tsp fine sea salt
  • 0.5 cup unsalted butter, softened
  • 0.25 cup honey
  • 2 tbsp ground cinnamon
  • 1 tbsp all-purpose flour
  • 0.25 tsp salt

Instructions:

  1. Combine the active sourdough starter, warm water, and 2 tablespoons of honey in a large bowl. Gradually stir in the bread flour and salt until a shaggy dough forms.
  2. Allow the dough to rest for 30 minutes (autolyse) to improve gluten development.
  3. Perform a series of four stretch and folds every 30 minutes by pulling the dough upward and folding it over itself, rotating the bowl each time.
  4. Prepare the filling by mixing softened unsalted butter, 0.25 cup honey, ground cinnamon, all-purpose flour, and salt.
  5. Gently roll the dough out on a lightly floured surface into a large rectangle. Spread the cinnamon honey butter mixture evenly across the surface.
  6. Roll the dough tightly into a log, then coil it into a spiral to create the marble pattern.
  7. Place the dough into a floured banneton and refrigerate for 12–15 hours for a cold ferment.
  8. Preheat a Dutch oven to 450°F (232°C). Score the top of the loaf with a sharp blade and bake.