Cinnamon Roll Sourdough Loaf

In the afternoon, when your starter has peaked, assemble your dough.

Whisk together your starter, water and honey until the starter has dissolved and a milky liquid forms. Add the flours, and salt and whisk together until a shaggy dough forms.

Cover with a damp bowl cover or tea towel and let rest for 45 minutes - 1 hour.

After resting, pull the sides of the dough up and towards the middle, rotating the bowl each time until a semi - smooth ball forms. Cover and let rest again for 1 hour.

Perform 2 - 4 stretch and folds/ coil folds anywhere from 45 minutes - 1 hour apart. This develops the gluten, and builds strength in the dough. The dough will become smoother with every coil fold you do.

After the stretch and folds, cover with a damp bowl cover and leave on the counter overnight to bulk ferment. (8-10 hours)

In the morning, turn your dough over onto a clean, lightly floured work surface. Stretch the dough out into a rectangle.

With a spoon, scoop one dollop of cream cheese and transfer it to the dough. 4 dollops of cream cheese down the length of the dough, 3 rows across, totaling 12 dollops of cream cheese.

Mix together the brown sugar and cinnamon, and sprinkle 3/4 of the mixture over the surface of the dough.

Fold one side of the dough up and towards the middle, repeating the same movement with the opposite side until the cream cheese and sugar are covered.

Dollop a few more scoops of cream cheese, sprinkle the last of the mixture over the cream cheese and roll it up.

Let the dough rest for 10 minutes.

Cinnamon and brown sugar have a chemical that will break down the dough causing it to seem wet, and make it difficult to work with. It's important not to work the dough to much or the dough will rip and the cinnamon sugar will leak out.

Create tension in the dough by pushing it up your work surface with your hands, and pulling down. Careful to keep an eye on your dough and making sure it doesn't tear and the cream cheese fall out.

Line your banneton with a tea towel and transfer the dough into the banneton seam side up. Let rest for another 10 minutes.

Stitch the dough up the middle by pinching the side towards the middle, making a stich and creating more tension. Again, the dough may seem wet but that's okay.

Cover your dough and place into the fridge for at least two hours.

When you're ready to bake, preheat your Dutch oven at 450 for 20 minutes. Turn your dough over onto a piece of parchment paper or bread mat. With a sharp razor, score the surface of your dough.

Carefully transfer the dough into your hot Dutch oven. Bake with the lid on for 23 minutes, remove the lid and bake for an additional 23 - 25 minutes.

Remove the bread from your Dutch oven, and place onto a cooling rack. Let your bread cool completely before slicing.

Enjoy with a smear of cream cheese, cinnamon, and a drizzle of honey :)