Serves 1
Directions
- 1Mix your dough and let it rest for 20 minutes.
- 2Perform 2 stretch & folds, 30 minutes apart.
- 3Bulk ferment the dough overnight on the counter (at 68 degrees Fahrenheit).
- 4Dump the dough into an olive oiled 9x13 pan.
- 5Rest the dough for 15-20 minutes, covered loosely with Saran Wrap.
- 6Lightly pull the dough to spread it to the corners of the pan.
- 7Dollop the cinnamon sugar butter onto the dough.
- 8Dimple the dough deeply.
- 9Let the dough sit for a final rise of 20-30 minutes, covered loosely.
- 10Bake at 425°F for roughly 28 minutes.
- 11Cool slightly.
- 12Drizzle with icing.
- 13Slice and enjoy.
Ingredients
- 500 g bread flour
- 350 g water
- 100 g active sourdough starter
- 10 g salt
- 25 g honey
- 30 g olive oil
- 60 g soft butter
- 0.75 cup brown sugar
- 1.5 tbsp cinnamon
- 1 cup powdered sugar
- 1 -2 tbsp milk or cream
- 0.5 tsp vanilla bean paste
Equipment
9x13 panSaran Wrap
Tips
- Baking time may vary depending on your oven.
- Do not spread the cinnamon sugar butter, just dollop it.
- Dimple the dough deeply.
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