Sourdough Bread Loaf

• Pour water (80 degrees) into bowl and then pour your active starter into the bowl. Hopefully, it's floating on top of the water. Mix well with a dough whisk. Add salt and flour and mix well with large spatula or bench scraper. It will look like a shaggy dough. Total time to bulk ferment starts now.
• Allow to sit for one hour and then begin your stretch and folds with clean, wet hands. Pull the dough up from one corner and stretch it and then fold it over the top of the dough, rotate and do the same action 4 times.
• Le the dough rest/relax for one hour. I like to check the temperature of my dough during this time to determine how long it needs to bulk ferment. The warmer your home is, the less amount of time it will take to bulk ferment. I like my dough to stay around 80 degrees so it usually takes only 5.5 hours to bulk ferment before going in the fridge. If it's cooler, it will take longer and up to 16 hours.
• Let the dough rest another hour and repeat the stretch and fold process again.
• Repeat this 2 more times.
• At this point the dough texture should have drastically changed in texture and should be very jiggly and developing large bubbles on the surface.
• Once it has almost doubled in size, its time to shape and prepare it for cold fermentation.
• In a small bowl mix the butter, brown sugar and cinnamon until well combined. Set aside.
• Take dough and stretch it into a large rectangle. Take 1/3 of the cinnamon crunch mixture and spread it evenly down the center of the rectangle.
• Fold one third of the dough over. Add another 1/3 of the mixture onto that part that you folded over. Now fold the other third over that. Add the last of the cinnamon crunch mixture.
• Roll the dough up, carefully trying to keep all the ingredients inside.
• Shape your dough into a ball by pulling it toward you, using your hand to pull toward while turning it at 90 degrees. Carefully shape it into a round or oval shape depending on the shape of your banneton. Once that it done you want to put it in your banneton basket or lined bowl. I like to flour my banneton with rice flour to keep the dough from sticking.
• Flip the dough over and put the finished side of the dough down into the bowl. Cover with plastic wrap and a kitchen towel.
• Place in the fridge and let it sit in there for at least 12 hours. You can leave it as long as 48 hours.
• Preheat oven to 450 degrees with your covered Dutch oven inside.
• Lay out parchment paper, and flip the dough out of the bowl so the finished side is now on top.
• Cut a large expansion score with a lame into the dough to allow for a uniform spot for the loaf to expand while baking.
• Remove hot dutch oven out of the oven and put the parchment paper with loaf on top inside the dutch oven, place the lid on and put it in the oven for 20 minutes.
• Drop oven temp to 400 degrees and take the top off and bake for another 40 minutes.
• Remove from the oven and allow it to cool completely on a rack before cutting.
• Store in a bread bag (if you want exterior to stay crunchy) or ziplock bag (if you want the exterior to soften).