✤100g active bubbly sourdough starter
✤385g water
✤4 tsp (16g) sugar
✤10g salt
✤500g bread flour
✤20g olive oil
✤4 tbsp butter, melted, divided
✤120g brown sugar
✤1 tbsp cinnamon
❖Mix together levain/active starter with the water, sugar, salt & flour, until a sticky dough forms. Cover and rest 30 min.
❖Do 3 sets of coil folds, 4-6x each with wet hands, every 30 min, recovering the dough in between (90 min total). Do a final set of coil folds 4x with wet hands, then cover and let rise until it has ridden 50-60%, about 2-3 hours.
❖After the bulk rest, line a 9x13-in or 12-in round pan with parchment. Pour the olive oil & half of the melted butter into pan, tipping to spread out and cover entire bottom. Dump the dough into the pan and spread out with fingers.
❖In a bowl, mix together the brown sugar & cinnamon. Sprinkle half of the mixture on top of the dough. Fold dough in half and sprinkle remaining filling atop dough; fold again. Cover and refrigerate up to 48 hours.
❖When ready to bake, remove from fridge and let sit in a warm place until doubled in size, puffed up and very airy (maybe 2-3 hours or more).
❖When dough is ready and jiggly, gently spread the dough out to fill the edges of pan. Pour remaining half of melted butter on top of dough. Using your fingers, gently dimple the dough.
❖Preheat oven to 425°F (220°C) and bake for 25-30 min, until bubbly, crispy and light brown.
❖Let cool in pan 5-10 min before removing to a wire rack.
