Ingredients:

For the Bread- 

150g Sourdough Starter

500g Bread Flour

350g Filtered Water, Warmed (about 90-100 degrees)

10-20g Honey, or vegan liquid sweetener (molasses, date syrup, etc)

11g Salt

6 tbsps. Vegan Butter, frozen

For the Filling-

~ 1 cup Brown Sugar

Cinnamon

Method: 

(see pictures and video tutorial below the steps)

14 hours before mixing: Feed your sourdough. I do this around 6-8 pm, so I can start baking the next day around 8 am. 

Step 1: Combine sourdough starter and warm water in a bowl. Whisk until combined and bubbly. 

Step 2: Add in honey or liquid sweetener. Mix until dissolved. 

Step 3: Add in flour and salt. Mix until a shaggy dough forms. Does not need to be perfect! Just until most dry/ wet spots are gone. 

Step 4: Cover and let rest for 1 hour. I like to place it in a sunny spot in my house. 

Step 5: Begin your first set of stretches and folds. Scoop on the side of the dough and pull up. Once it stretches without tearing as far as it can go, fold the dough back on top of itself. Turn the bowl a quarter of the way and repeat. You should do 8 stretches and folds or go around the bowl twice. Cover and let rest for 30 minutes. 

Step 6: Grate in half of the frozen vegan butter. Then, do 4 stretch and folds (go around the bowl once). Grate in the rest of the vegan butter and do 4 more stretch and folds. Cover and let rest for 30 minutes. 

Step 7: Complete your final set of stretches and folds. For this last set, scoop under both sies of the dough and pull up, allowing the dough to fall over your hands. Repeat on the opposite side of the dough. Repeat again. You should have completed 4 stretch and folds. 

Step 8: Allow the dough to bulk rest. Depending on your kitchen temperature, this will take more or less time. Usually, it takes bout 3-4 hours. Ultimately, you're looking for your dough to double in size. 

Step 9: Generously flour a clean surface once the dough has doubled in size. Pour the dough onto the counter and push/ flatten into a rectangular shape. Flour the top of your dough. Then, sprinkle brown sugar and cinnamon generously over the rectangle. Fold one side of the dough about halfway into the rectangle. Add more brown sugar and cinnamon. Fold the opposite side of the dough over. Push down on the roll to flatten the dough again. Add more brown sugar and cinnamon. Finally, roll up your dough, pinching and sealing the sides as you go. Place into floured banneton and let rest, covered, in fridge overnight. 

Step 10: Preheat your oven to 450 degrees F for 1 hour before baking, with the Dutch oven in the oven. When ready to bake, flip your dough out of the banneton onto parchment paper. Score with the desired pattern using a knife or scoring blade.

Step 11: Place your dough into the warmed Dutch Oven. I like to sprinkle the top of my dough with some water or spray it with a spray bottle to create steam. Place the lid on the Dutch oven and bake at 450 degrees F for 30-35 minutes. You want your dough to have sprung up and developed some color. 

Step 12: After about 30 minutes, take the Dutch Oven out of the oven. Take off the lid. Place the bread back into the oven for 15-20 minutes at 450 degrees F. This is where your crust will develop color, so take out your bread when you've reached the desired darkness on your crust. You will know when your bread is done by knocking on the outside of the bread. If it sounds hollow, it is completely baked. 

Step 13: Allow to cool completely, then slice and enjoy!