For the Dough: – warm water – salt – sugar
Mix the Dough: Start by mixing warm water, salt, sugar, and oil in a large bowl. Stir in your active sourdough starter, followed by a mix of bread flour and all-purpose flour.
Strengthen the Dough: Perform 2-3 sets of stretch and folds, spaced about 30 minutes apart. Each round will help develop the gluten, making the dough smooth and elastic.
Bulk Fermentation: Let the dough rise at room temperature for about 6 hours.
Shape and Fill: Roll the dough out into a rectangle on a lightly floured (or slightly damp) surface. Brush it with milk or heavy cream to help the filling stick.
Mix cinnamon and brown sugar, then sprinkle it evenly over the dough, leaving a small border around the edges.