Remove your sourdough starter from the fridge, feed it with 1 cup bread flour and ¾ cup filtered water, and let it double in size (about 4–7 hours).

In a large bowl, mix together the water, starter, flour, and salt until you have a shaggy dough. Cover and let rest for 1 hour.

Every 30 minutes, gently stretch and fold the dough over itself. Repeat 1–4 times. This builds strength without kneading.

Let the dough rise for 8–10 hours, or until doubled and bubbly. Then divide into two portions.

This is where your bread becomes sourdough cinnamon swirl bread.

Place your dough onto the counter, sticky side up. Gently pull it into a rough rectangle.

Sprinkle some of the cinnamon sugar mixture evenly over the dough.

As you fold the dough during shaping, sprinkle more of the cinnamon sugar mixture over the exposed dough. This layering creates the signature swirl inside the loaf.

Roll the dough up tightly and place it seam-side down into a greased loaf pan or proofing basket.

Let the dough proof until puffy and slightly domed, usually 1–2 hours at room temperature.

Preheat your oven to 450°F (232°C). Place the dough in a Dutch oven (or loaf pan if you prefer) and bake covered for 35 minutes. Lower the temperature to 405°F (204°C) and bake uncovered for another 15 minutes.

Allow the sourdough cinnamon swirl bread to cool completely before slicing so the swirl sets beautifully inside.