Cinnamon sourdough bread

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix the dough flour and dough water until no dry flour remains. Cover. Keep handling flour separate.

Rest covered for 30 minutes to hydrate the flour.

Add the active starter and dough salt. Knead on low for 5–8 minutes, stopping to scrape the bowl, until smooth and elastic. Avoid overheating or tearing the dough.

Allow 4–8 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Aim for 60–70% growth, a light dome and an aerated dough. Start checking earlier in a warmer kitchen.

Mix the filling brown sugar, cinnamon and filling flour. Keep filling butter soft, not melted. Grease and line the loaf tin.

Tip onto a lightly floured surface and rest covered for 15 minutes.

Roll gently to about 18 × 30 cm, short edge facing you. Spread with filling butter and scatter the sugar mixture, leaving a 2 cm far border. Roll snugly from the short edge, seal, tuck ends and place seam down in the tin. If it springs back or tears, add another covered 10-minute rest. Avoid forceful tightening.

Allow 2–4 hours at 24–26°C, longer at 22°C; the timer is an estimate. The centre should approach the rim and feel aerated; a light press should recover slowly. Begin heating the oven near the end of proofing.

Heat the oven to 180°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 180°C fan.

Continue covered until ready. The centre should approach the rim and feel aerated; a light press should recover slowly.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 200°C conventional / 180°C fan for 35–45 minutes, covering loosely with foil if colouring early. Aim for 94–96°C in dough away from filling.

Take the bake out of the oven and set it on a heatproof surface.

Leave in the tin for 10 minutes.

Lift onto a rack.

Cool for at least 2 hours before slicing.